PASTACIOTTI (AKA "PUSTIES")
Pusties are a regional favorite here in Central New York State. Very addictive! You can buy special fluted tins to bake these in or use a standard muffin tin. Just make sure to spray the cups with cooking oil to prevent sticking. I guarantee a messy pustie will still be delicious, though!
Provided by Kelly Lollman
Categories Other Desserts
Time 40m
Number Of Ingredients 20
Steps:
- 1. Make the fillings first, so that they are completely cooled by the time the crusts are ready to go.
- 2. Choose the flavor to start with and combine the flour and sugar in a saucepan. Slowly whisk in the eggs and milk until completely incorporated and smooth. Cook until thickened, stirring frequently (add chocolate at this point, stirring until completely melted). Cool, then add the flavoring of your choice. Make certain that the filling is completely cool before filling the crusts.
- 3. Preheat oven to 400 degrees F. Spray the cups of a muffin pan or pustie tins with cooking spray and set aside. Mix all crust ingredients in a medium bowl. Do not overwork the dough or it will get tough. Break the dough into two separate rounds. Cover the first with Saran wrap to prevent drying while you roll out the other. Roll out the dough to a 1/4" thickness. Cut with a knife or pizza slicer into 12 (for large muffin tins) or 24 (for mini muffin tins) squares.
- 4. Pat bottom crusts into muffin cups, covering the bottoms and sides of each. Roll out the second dough round to 1/4" thickness. Cut into round tops with a biscuit cutter for tops.
- 5. Fill the cups with filling. Cover cups with dough tops. Trim off any excess dough. Paint the tops of the pusties with egg wash before baking.
- 6. Place in oven for 20 minutes. Let cool for 5 minutes and then remove from tins and let continue to cool right side up.
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Janet Aseiduaa
[email protected]These pastaciotti were a bit too time-consuming for me. I think I would try a different recipe next time.
Hannah Akesse
[email protected]I've made these pastaciotti several times now and they're always a hit. They're so easy to make and they're always delicious.
billz khan
[email protected]These pastaciotti were a great way to use up leftover pasta. I added some vegetables to the filling and it was a delicious and healthy meal.
zafar awan
[email protected]I made these pastaciotti for my Italian grandmother and she loved them! She said they were just like the ones she used to make.
Samir Alim
[email protected]These pastaciotti were a bit too heavy for my taste. I think I would use a lighter cheese next time.
Nofisatu Omotoke
[email protected]I'm not a big fan of ricotta cheese, but I loved the filling in these pastaciotti. It was so creamy and flavorful.
Kurban Ali Tasfiq
[email protected]The pastaciotti were easy to make and turned out great! I used a store-bought marinara sauce and it was still delicious.
Liz Njeri
[email protected]These pastaciotti were a bit too bland for my taste. I think I would add more herbs and spices next time.
Arsalan Alikhan
[email protected]I made these pastaciotti for a party and they were a huge success! Everyone loved them.
Ayman Akbib
[email protected]These pastaciotti were delicious! The ricotta filling was smooth and creamy, and the sauce was flavorful and tangy. I will definitely be making these again.
Solaiman Miya
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's also a great way to use up leftover pasta.
Ehis Assurance
[email protected]These pastaciotti were a hit with my family! The filling was so creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making these again.