Pasticiotti

Recipe View In a large bowl, whisk together the flour, baking powder, salt, and 1 cup of granulated sugar. (5 minutes)

Recipe View Cut in the cold, cubed margarine using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Make a well in the center and add the eggs, 1/2 cup milk, and 2 teaspoons of vanilla extract. Stir until the dough comes together. (5 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead gently for about 5 turns, just until it forms a cohesive ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. (35 minutes)

Recipe View While the dough chills, prepare the vanilla cream filling. In a double boiler or a heatproof bowl set over a simmering pot of water (ensure the bowl doesn't touch the water), whisk together the cornstarch and 3/4 cup granulated sugar. (2 minutes)

Recipe View Gradually whisk in 3 of the egg yolks and the quart of room temperature milk. (3 minutes)

Recipe View Heat, stirring constantly, until the mixture thickens and bubbles. This will take approximately 10-15 minutes. Be patient and stir continuously to prevent scorching. (15 minutes)

Recipe View Remove from the heat and stir in the butter and 1 teaspoon of vanilla extract until the butter is melted and the filling is smooth. Set aside to cool slightly. (5 minutes)

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or tart pans. (5 minutes)

Recipe View Roll out the chilled dough to about 1/4 inch thickness on a lightly floured surface. (5 minutes)

Recipe View Cut out 20 circles using a 3-inch cookie cutter or drinking glass. Line the prepared muffin cups with the dough circles. (10 minutes)

Recipe View Fill each pastry shell halfway with the vanilla cream filling. (5 minutes)

Recipe View Re-roll the remaining dough and cut out circles for the lids. Place the lids over the filled pastry shells and seal the edges by pressing with the tines of a fork. (10 minutes)

Recipe View In a small bowl, whisk the remaining egg yolk with a fork to create an egg wash. Brush the tops of the pastry cups with the egg wash for a golden finish. (5 minutes)

Recipe View Bake in the preheated oven for 25-30 minutes, or until golden brown. (30 minutes)

Recipe View Let cool in the tins for a few minutes before carefully loosening the edges to remove. Dust with confectioners' sugar before serving. (10 minutes)