Recipe

Pusties Pastaciotti Recipe

Add Step-by-Step Photos	Linspj / All my dishes 1 year, 1 month ago This is a popular tart in Central NY, ususally found in Italian pasrty shops. This is a great recipe and so good! Adapted from source: St Anthony's cook book (Isabelle Guido)/cnyforum.org Prep:60m Cook:20m Servings:14	Linspj
	rich good for coffee

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Ingredients

This makes 14 big pusties or 24 small

FOR THE FILLING:

1 cup white granulated sugar

3 heaping tbsp. flour

2 cups milk

3 egg yolks (plus 1 egg yolk for brushing tops)

2 squares (1 ounce each) chocolate, unsweetened

1 tsp. vanilla

FOR THE CRUST:

4 cups sifted flour

1 tsp. baking powder

2 cups light brown sugar

2 eggs

1/2 lb lard

1 tbsp. water

*Pustie tins can be bought at Flihans in Utica, NY

www.njflihanco.com

Brioche pans are similar but won't give you the same edges that you really need for the pustie.

Directions

Mix the filling ingredients together in a saucepan, whisking to prevent lumps.

Cook till thick, as you would for a pudding.

Cool.

Mix crust ingredient together as you would for a pie.Pat dough on bottom and up sides of each pustie pan.*

Roll out remaining dough and cut into rounds to fit on top of each pan.

Place cooled filling in each pastry-lined pan and cover each with a round of dough.

Paint top of pusties with beaten egg yolk before baking.

Bake in preheated 400 degree F oven for 20 minutes.

FOR VANILLA FILLING

3/4 cup sugar

1/2 cup flour

2 cups milk

3 egg yolks, beaten well

2 tsp. vanilla

Place sugar and flour in a saucepan. Slowly whisk in milk and egg yolks to prevent lumps. Cook until thick, stirring frequently. Cool, then add vanilla.

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