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Milanese Pasticcio
Milan (Lombardia) — Mother recipe · en it
The Milanese Pasticciotto is a traditional sweet pastry filled with ricotta and sugar, crispy and delicious.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 250g of puff pastry
- 250g of ricotta cheese
- 200g of sugar
- 100g of cream
- 1 egg
- 1 teaspoon of vanilla extract
- 100g of acacia honey
- 100g of pine nuts
- 100g of sesame seeds
- 100g of powdered sugar
- oil for frying
Method
- Prepare the ricotta: mix the ricotta with sugar, cream, egg, and vanilla extract.
- Roll out the puff pastry on a lightly floured surface.
- Fill the pastry with the prepared ricotta, leaving a border.
- Fold the pastry around the filling, forming a tart.
- Make star-shaped cuts on the surface of the tart.
- Fry the tarts in hot oil until golden.
- Drain the tarts on paper towels and let them cool.
- Drizzle with acacia honey and decorate with pine nuts and sesame seeds.
- Serve warm or cold.
The story
The Milanese Pasticciotto originated in the 19th century as a home-style dessert but quickly won the hearts of Milanese and became a symbol of local cuisine.
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