Pasticiotti & 3 Fillings Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
SHELL
1 1/4 cup: Crisco,
2 cup: Sugar,
3: Eggs,
2 tbsp: Honey,
2 tsp: Baking powder,
4 cup: Flour,
CHOCOLATE FILLING
1 cup: Flour,
2 cup: Sugar,
1/2 cup: Sifted Cocoa,
3 cup: Milk,
1 cup: Water,
1 tsp: Vanilla,
VANILLA FILLING
1 1/2 cup: Sugar,
4 tbsp: Cornstarch,
6: Eggs,
3 cup: Milk,
2 tsp: Vanilla,
1 cup: Butter or Margarine,
RICOTTA
2 lbs: Ricotta,
3/4 lbs: Confectioners Sugar,
Directions:
*** Shell ***
Cream crisco, add sugar and eggs and cream well. Add honey, mixing
well. Add dry ingredients and mix well. Dough with be stiff. Use
individual fluted cup cake tines and spray with PAM or lightly
grease. Dust hands with flour and pat and press dough into the cups
to form a shell. Trim off excess with fingers. Fill cups 3/4 full
with fillings. Cover each with a flatten piece of dough and trim
edges. Brush tops with slightly beaten eggs. DO NOT PRICK TOPS. Put
on cookie sheets and bake 25 minutes in a 350oF oven or until golden.
Cool and loosen edges before removing. Sprinkle with powdered sugar.
Makes 20-24.
*** Chocolate Filling ***
Mix flour, sugar and cocoa. Add enough milk and stir to make a paste.
Gradually add remaining milk and water. Cook over medium heat until
thick, stirring constantly. Add vanilla, cover, cool and fill shells.
*** Vanilla Filling ***
Mix sugar and cornstarch. Add 6 eggs to the sugar mixture and beat
until fluffy. Stir in milk. Cook over medium heat until thick. Remove
and add vanilla and 1 cup of softened butter or margarine. Cover,
cool and fill shells.
*** Ricotta ***
Mix together.
Can be frozen. Chocolate and vanilla fillings can be used for cake
fillings.
Source: "The Yankee Kitchen" 04-08-93 [#1] Florence
Source from luhu.jp
Cream crisco, add sugar and eggs and cream well. Add honey, mixing
well. Add dry ingredients and mix well. Dough with be stiff. Use
individual fluted cup cake tines and spray with PAM or lightly
grease. Dust hands with flour and pat and press dough into the cups
to form a shell. Trim off excess with fingers. Fill cups 3/4 full
with fillings. Cover each with a flatten piece of dough and trim
edges. Brush tops with slightly beaten eggs. DO NOT PRICK TOPS. Put
on cookie sheets and bake 25 minutes in a 350oF oven or until golden.
Cool and loosen edges before removing. Sprinkle with powdered sugar.
Makes 20-24.
*** Chocolate Filling ***
Mix flour, sugar and cocoa. Add enough milk and stir to make a paste.
Gradually add remaining milk and water. Cook over medium heat until
thick, stirring constantly. Add vanilla, cover, cool and fill shells.
*** Vanilla Filling ***
Mix sugar and cornstarch. Add 6 eggs to the sugar mixture and beat
until fluffy. Stir in milk. Cook over medium heat until thick. Remove
and add vanilla and 1 cup of softened butter or margarine. Cover,
cool and fill shells.
*** Ricotta ***
Mix together.
Can be frozen. Chocolate and vanilla fillings can be used for cake
fillings.
Source: "The Yankee Kitchen" 04-08-93 [#1] Florence
Source from luhu.jp
Tags
Desserts