Pasticcini Recipe
klondike · calamansi · blood orange · cashew · hazelnut
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Ingredients
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Pasticcini Base
Fruit Filling
Nut Topping
Method
Pasticcini Base
- 1
Prepare the Dough
In a mixing bowl, cream the unsalted butter and powdered sugar together until light and fluffy. Gradually add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 2
Combine the Dry Ingredients
Sift the all-purpose flour into the butter mixture and mix until a dough forms. Do not overmix. Once combined, wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Fruit Filling
- 3
Make the Fruit Filling
In a saucepan, combine the calamansi juice, blood orange juice, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let it cool.
Nut Topping
- 4
Prepare the Nuts
Chop the cashews and hazelnuts coarsely. Toast them in a dry skillet over medium heat until fragrant and slightly golden. Set aside to cool.
Assembly
- 5
Assemble the Pasticcini
Preheat your oven to 350°F (175°C). Roll out the refrigerated dough on a floured surface to about 1/4 inch thick. Cut into desired shapes and place them on a baking sheet lined with parchment paper.
- 6
Fill and Top
Spoon a small amount of the cooled fruit filling onto the center of each cut-out shape. Sprinkle the toasted nuts generously over the fruit filling.
- 7
Bake
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown. Remove from the oven and allow to cool on a wire rack.