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Add a photoItalian pudding filled pastries. A sweet, delicate dough housing a deliciously smooth filling. These will be a hit with everyone. Be sure to put the little button on top of the vanilla filled pusties otherwise those chocolate seekers may pick up the wrong one.
Ingredientes
- Chocolate Filling:
- â 1/2 cup flour
- â 1/2 cup sweet cocoa
- â 1/2 cup sugar
- â 1 cup milk
- â 1 cup water
- Vanilla Filling:
- â 3 egg yolks
- â 3/4 cup sugar
- â 2 cups milk
- â 1/2 cup flour
- Dough/Crust:
- â 2 1/2 cups flour
- â 3/4 cup shortening
- â 3/4 cup light brown sugar
- â 1/4 cup plus 2 TBS granulated sugar
- â 1 tsp. baking powder
- â 1/2 tsp. salt
- â 2 beaten eggs
Direcciones
- Notes of caution: 1. Use mini-tart pans. 2. Butter and flour each tart pan to prevent sticking. 3. Donât overwork the dough/crust, otherwise it will be tough.
- One more note of caution (I found out the hard way): Although you want to roll the dough thin, you canât make it too thin otherwise the pusties will collapse in the middle.
- Chocolate Filling:
- Directions:
- Blend together the milk and water.
- Mix the dry ingredients in the top of a double boiler.
- Add liquid gradually to prevent lumps.
- Cook until thickened.
- Allow to cool.
- Vanilla Filling:
- Directions:
- Mix flour and sugar in a double boiler.
- Slowly add milk and mix thoroughly.
- Cook until thickened.
- Add a small amount of the heated mix to the beaten yolks then add the yolks to the pudding mixture.
- Cook one minute longer.
- Crust:
- Directions:
- Blend the dry ingredients and then the shortening.
- Add the eggs.
- Roll out dough in between waxed paper.
- *It might be sticky, although mine turned out a bit dry (I reduced the shortening amount).
- Cut out circles to fit tart pans.
- Pat cut outs into tins on the bottom and up sides of the well greased tins.
- Fill 3/4 full with your choice of the vanilla or chocolate puddings. Cover with a dough round and seal around the sides.
- Put a âbuttonâ of dough in the middle of each lid for the vanilla filled pusties.
- rush with a beaten egg.
- Bake at 400 F until golden, about 18 -20 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 24 servings | |
| Calories 9 | |
| Calories from Fat 2 | 22% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 1.39g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.29g | 0% |
| Protein 0.15g | 0% |
Comentarios
10 de Enero de 2012Great recipe oh how I miss those Caruso nad Florentine days! Just a great recipe you have here and they look perfect! Thanks for adding to Hodgepodge!
