Italian Rice Cream Pasticciotti: Flaky Custard-Filled Pastries

Rice Cream-Filled Pasticciotti: A Delectable Italian Delight

Pasticciotti are a beloved Italian pastry, rich in flavor and comfort, filled with a velvety cream that will transport your tastebuds to the heart of Italy. This variation, filled with rice cream (crema di riso), offers a delicate twist on the traditional custard filling, making it an unforgettable treat. Whether enjoyed warm or chilled, these pastries will leave you craving more. Here’s how to prepare them for an indulgent dessert experience.

Ingredients:

Ingredient	Quantity
All-purpose flour (00)	500g
Butter (cold, cubed)	250g
Egg yolks	65g
Powdered sugar	200g
Vanilla bean (split)	½ pod
Rice milk	750g
Whole eggs	180g
Egg yolks	18g
Granulated sugar	225g
All-purpose flour (00)	30g
Cornstarch (Maizena)	35g
Vanilla bean (split)	½ pod
Egg yolk	1
Rice milk	10g

Instructions:

Step 1: Prepare the Shortcrust Pastry (Frolla)

1. Make the dough: Start by preparing the shortcrust pastry (frolla). In a large mixing bowl, combine the all-purpose flour and cold butter cut into cubes. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs (or “sandy” texture).

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2. Add powdered sugar: Gradually incorporate the powdered sugar into the flour-butter mixture. Continue to work it until it’s evenly mixed.

3. Form the dough: Once the mixture has reached a crumbly consistency, transfer it to a clean surface or pastry board. Quickly knead the mixture with your hands to form a dough. Be gentle to avoid overworking the dough.

4. Chill the dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This will allow the dough to rest and become firm, making it easier to roll out later.

Step 2: Make the Rice Cream Filling (Crema di Riso)

1. Infuse the rice milk: Pour the rice milk into a medium saucepan. Split the vanilla bean in half and scrape the seeds into the milk, adding the bean pod as well. Heat the milk over medium-low heat, stirring occasionally, allowing the vanilla to infuse.

2. Prepare the thickening mixture: In a separate bowl, whisk together the whole eggs, egg yolks, granulated sugar, all-purpose flour, and cornstarch until smooth. This will form the base of your custard-like filling.

3. Combine the mixtures: As the rice milk begins to steam, slowly pour it into the egg-sugar mixture, stirring constantly to prevent the eggs from curdling. Once combined, return the mixture to the saucepan and cook over low heat, whisking continuously.

4. Cook the filling: Continue to cook the mixture until it thickens to a custard-like consistency. This should take about 8-10 minutes. Once thickened, remove from the heat and transfer the filling to a shallow dish. Cover with plastic wrap directly on the surface of the cream to prevent a skin from forming. Let the cream cool to room temperature.

Step 3: Assemble the Pasticciotti

1. Roll out the dough: Once the dough is chilled, take it out of the fridge. Place it on a lightly floured surface and roll it out to about ½ cm thickness.

2. Cut out the dough rounds: Use a round cutter (about 10 cm in diameter) to cut out 24 dough rounds. These will form the base and top of your pasticciotti.

3. Line the molds: Lightly grease your oval molds (roughly 6.5 x 10 cm in size). Press the dough rounds into the molds, ensuring the edges are neatly shaped. If needed, trim off any excess dough with a knife. The dough should cover the bottom and sides of the molds.

4. Fill with cream: Spoon a generous amount of the rice cream filling into each mold, filling them about ¾ of the way full.

5. Top with dough: Use the remaining dough rounds to cover the filled molds, pressing gently along the edges to seal. Use a knife to trim off any excess dough around the edges.

6. Egg wash: In a small bowl, mix the egg yolk with a splash of rice milk to create an egg wash. Brush the top of each pasticciotto with the egg wash for a golden, glossy finish.

Step 4: Bake the Pasticciotti

1. Preheat the oven: Preheat your oven to 180°C (350°F).

2. Bake: Place the pasticciotti in the preheated oven and bake for 25-30 minutes or until golden brown and puffed up. The pastry should be crisp, and the filling should be set.

3. Cool: Once baked, remove the pasticciotti from the oven and let them cool in the molds for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 5: Serve and Enjoy

• Serve warm or cold: These pasticciotti are delicious whether served warm or at room temperature. Their crisp pastry shell and creamy rice filling make them a comforting treat at any time of the day.

• Optional: For an added touch, dust the cooled pasticciotti with powdered sugar just before serving.

Tips for the Perfect Pasticciotti:

• Rest the dough: Allowing the dough to rest in the fridge is essential for a tender, flaky pastry.
• Don’t rush the filling: Be patient while cooking the rice cream, as a slow and steady process will yield a smooth, lump-free custard.
• Customize the filling: You can also try adding a little lemon zest or cinnamon to the rice cream for a twist on the classic flavor.

Nutritional Information (per serving):

Nutrient	Amount
Calories	320 kcal
Fat	18g
Carbohydrates	38g
Protein	4g
Sugar	18g
Fiber	1g

Serving Size:

This recipe yields 12 pasticciotti, each serving consisting of one delightful pastry filled with creamy rice custard.

Pasticciotti con crema di riso are a perfect addition to any Italian-themed meal, afternoon tea, or as a sweet end to a hearty meal. Their delicate flavor, combined with a crisp, buttery shell and rich rice cream filling, makes them irresistible to anyone with a sweet tooth. Enjoy!