Sunday, July 19, 2009

Pusties Pastaciotti Recipe

This was my Easter assortment of pastry. Pusties are the round pastry you will find in Upstate NY in local bakeries. Hope you enjoy them as much as our family does during the holiday.

Here is the recipe we have used for many years now: Make the fillings first and set aside to cool.


4 cups sifted flour
1 teaspoon baking powder
2 cups light brown sugar
2 eggs
1/2 lb shortening (= 1 cup)
1 tablespoon water

You will need special tins, they have fluted edges. Try online and search for pustie tins. You will need 12 large or 24 small.

Mix crust ingredients in a large bowl, careful not to work the dough too long, a mixer master with a flat beater works great ( if the dough doesn't come together add 1 teaspoon more of water at a time. Egg size varies and sometimes you need just a little more to get the dough to hold together). Spray each tin with pam spray for easier release when using metal if using silicone molds no spraying is necessary. 
Roll dough 1/4 inch thick (not to thin) I break 24 pieces of dough evenly up so I have enough tops and bottoms. Roll out, pat down in each tin. Save scraps. Brush insides edges with an egg wash using whites all the whole egg beaten.
Roll out remaining dough and cut into rounds to fit for the tops of each tin.
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 oven for 20 minutes or until light brown on top ovens vary, sometimes as long as 35 minutes. Cool a few minutes, if they look like they stuck around the edges, take a knife to loosen, pop out of the tins onto wax paper and cool completely right side up.


Homemade pudding below, make this first and completely cool, set aside
You can use boxed Chocolate cooking pudding and add only 1 1/2 cups of milk to a box. You will need two boxed for the whole recipe of one of each flavor.
Add two egg yolks to a box of cooking Vanilla pudding with the 1 1/2 cups of milk and for added flavor a teas. of vanilla extract or rum after thickened. This makes a richer pudding.

Another variation is to add raspberry jam on the bottom and 1 teaspoon of almond paste on the top, add a little vanilla cooked pudding on top and seal.
Also Lemon cooked pudding could be used and as above directions decrease the water to make a thicker pudding by a half cup to package directions.

Homemade version and this pastry cream is what I use:


1 cup white granulated sugar
3 heaping tbsp. flour
2 cups milk
3 egg yolks
2 squares (1 ounce each) chocolate, unsweetened
1 tsp. vanilla


3/4 cup sugar
1/2 cup flour
2 cups milk
3 egg yolks, beaten well
2 tsp. vanilla or rum

Place sugar and flour in a saucepan. Slowly whisk in milk and egg yolks to incorporate and make smooth . Cook until thick, stirring frequently. Cool, then add vanilla or rum.

Click Here for more Italian Easter Dessert
Make sure pudding is thoroughly cooled before filling pusties.


Miranda said...

Yum Yum Yum....
This looks incredible

Miranda said...

WOW...This looks great.
I love tarts.
Thank you so much for sharing.

applecrumbles said...

My husband is CRAZY over pusties! I made them once and they were ok...but I think you really have to enjoy them to know what you're doing and unfort. they aren't my favorite. But...they are good.

Kathy Gori said...

s great!

Greg said...

These sound awesome, but I don't think a recipe's name should be longer than the recipe. :-)