What Is Pasticiotti?

Sara Schmidt
Sara Schmidt

Pasticiotti are traditional Italian desserts filled with a creamy, sweet substance. This filling may range from chocolate or vanilla custard, to ricotta cheese. Fruit flavored pastries, such as lemon tarts, are another option. Nutty pasticiotti, such as those prepared with almond paste, are popular as well.

An egg wash, a mixture of eggs and milk, is used on pasticiotti.
An egg wash, a mixture of eggs and milk, is used on pasticiotti.

Also known as pasta ciotti, these flaky treats have an exterior that is similar to pie crust, with a rich, creamy interior. The pastries are also commonly round, like small, handheld pies, and feature a shiny, crisp egg-washed top. Pasticiotti are considered somewhat complicated to make, as most recipes involve several steps. Assembly of the tiny pies is also considered somewhat complex.

Selecting the tart size is usually the first step in preparing these treats. They may be three inches (8 cm) in diameter, or even smaller if desired. The dough is generally composed of flour, sugar, and other standard baking ingredients, such as salt and baking powder. An egg and vanilla extract are usually required, as is milk. Some recipes may also call for vegetable shortening.

Once the dough is prepared, it is rolled into a ball and set aside. It may need to be wrapped up in plastic or a similar material while it rests. The filling is then created according to the recipe. It will vary widely, depending upon the flavoring agents, such as cocoa powder or fruit filling, that are used. More milk and eggs are typically needed, as are butter and sugar.

To prepare the filling for each treat, the mixture is usually heated and mixed, then set aside. Tart shells are then made out of small circles of the dough, and fitted into a cookie sheet. Each tart is then filled with the prepared mixture of fruit or sweet cream. Small circles are made with the remaining dough, which are then fitted over each pastry akin to a small pie crust. Each pasticiotti crust is pinched to fit well, then brushed with a prepared egg wash made of eggs and milk before baking, or refrigerating before baking, depending upon what the recipe calls for.

These Italian tarts should cook until they are golden brown on top. The typical cooking time lasts from ten to fifteen minutes. The pasticiotti should cool completely before serving. If being stored prior to serving, they should be placed in an airtight container in order to preserve their freshness. Refrigeration is also recommended if storing to ensure optimal flavor and texture.

Sara Schmidt
Sara Schmidt

A graduate of Southeast Missouri State University, Sara has a Master’s Degree in English, which she puts to use writing for wiseGEEK and several magazines, websites, and nonprofit organizations. She has published her own novella, and has other literary projects currently in progress. Sara’s varied interests have also led her to teach children in Spain, tutor college students, run CPR and first aid classes, and organize student retreats.

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Discussion Comments


I like almond pasticiotti. I think it is less sweet than the custard pasticiotti, and it also seems more filling to me.

I want to try and make some at home. I have a recipe for it which just calls for "almond paste" for the filling. I've looked at the international store, but did not find it. Grocery stores sell almond spreads, but I know that's not the same thing and won't come out right.

Where can I find almond paste for almond pasticiotti? Is it possible to make the paste at home or are there any other nut or fruit substitutes?


@alisha-- Yea, pusties! I grew up in up-state New York and hearing you talk about pusties brought back lots of childhood memories.

I'm not Italian but most of my neighbors and friends were Italian and I grew up eating Italian food, either at their house or the restaurants they owned. And Italian restaurants in upstate New York are famous for pasticiotti.

I remember that we even had a cooking session with one of my close friend's mother one time who taught us how to make pasticiotti. I don't remember too much of the details, I just know that it turned out amazing.

I also learned how to differentiate between a vanilla custard pasticiotti and a chocolate pasticiotti one. Vanilla custard pasticiotti is always made with a small dome on top, the chocolate one is made completely flat. That's how we would know which is which when we went to Italian restaurants and shops.


I've had pasticiotti several times in Italian coffee shops and pastry shops in and around New York. I think the Italians in New York like to call it pustie as I've heard of it being referred to that way.

It's really good, I especially like vanilla custard pasticiotti with my afternoon espresso and maybe a chocolate pasticiotti if I have a special craving for sweets.

Italians just seem to have a way with pastry desserts in general. Whether it's a pasticiotti, a cannoli or a napoleon, I'm never disappointed.

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