This is my first morning back from a few weeks in Italy & I’m SO excited to see this recipe. I love these pastries & had one almost everyday while there. I even said to my daughter that I have to try to find a good recipe to make these at home and here it is🥳. Thank you so much for all the baking knowledge, experience and recipes you share. I will be trying this very soon.
I made these for the first time. Beautiful. Delicious. The recipes are terrific. The pastry cream is perfect! And the pastry is superb. The video is excellent.
Hi Anna my mother made these pies all the time and they are so good we call them Pasti-a chata and we did them in the little fluted tins and we would do chocolate and the vanilla pudding pies
Hello Anna! Yesterday, I made your Basque cheesecake recipe, and it was delicious. I also tried your berries and cream birthday cake, and it is to die for. The best cake I have ever tried. You are the baking queen. Could you please share the Castella recipe. Really appreciate it 😊
I just started reading your new book when this notification came up! Perfect timing. this looks amazing, and even though I’m not super experienced with dough, you explained this so well I’m sure I can do it. I’m already imagining a version made with orange zest and a rich chocolate pastry cream 🤤
Your baking is just amazing. First I did brownies with pecans and now I will make these. Thank you so much for sharing smiths receipt. ❤ sending hugs from Wisconsin 🤩
Greetings from London Dear Anna you are so right when you said it’s very hard to buy friand pan mould I tried everywhere no luck. I will keep trying thank you take care
Hi Anna! These pastries look decatant. I will probably makes these for Christmas to share with my family. You are a very talanted baker and always explain the recipe so well.
Finally. About 10 years ago a young man said he remembered his grandmother making pusties. I tried to obtain a decent recipe but couldn’t. Too sweet. Will be trying this!
What is the size of those oval tins you’re using? I found some boat shape molds on Amazon called “egg tart molds”. They are 3.74”L(top edge) x 1.65”W x 0.59” H (9.5 x 4.2 x 1.5 cm) They have fluted/scalloped sides rather than straight/smooth sides. Would they be too big, not big enough, or right size?
Mine never pop easily out of the pans - I often resort to just serving in the tins with a spoon! I will try your recipe instead of the one I got from Il Golosone in Lecce, and see if I have better luck.
La pastafrolla può essere di due tipologie: la prima è la pastafrolla senza lievito e la seconda è la pastafrolla montata, con un po' di lievito. La prima va fatta con il burro freddo e risulterà friabile, come i biscotti al burro . Per la pastafrolla montata il burro deve essere più molle e con il lievito, risulterà più alta e morbida.
Why did you use those little oval things that are impossible to get here? There are disposable tart moulds that are shallow enough, available everywhere, that would do the job very nicely.
Today I made it again, it’s so so good, my kid loves them 😊
This is my first morning back from a few weeks in Italy & I’m SO excited to see this recipe. I love these pastries & had one almost everyday while there.
I even said to my daughter that I have to try to find a good recipe to make these at home and here it is🥳.
Thank you so much for all the baking knowledge, experience and recipes you share. I will be trying this very soon.
I made these for the first time.
Beautiful. Delicious. The recipes are terrific. The pastry cream is perfect! And the pastry is superb. The video is excellent.
Ooh, my favorite Italian pastry next to sfogliatelle! 🤤
Thank you Anna. You re so sweet. Love watching from Malta,, Europe. Xx
I am so excited about this recipe. Thank you. I own all your cookbooks and can tell that you will always take us to a new level of cooking.
Love everything about this; creme pat is basically magic 🎩
I tried this today, they came out perfectly, they’re delicious 😋
Can hardly wait to try these!!!
These pasticciotti looks so adorable and delicious !!!!!!🍰🍮🍹
Hi Anna my mother made these pies all the time and they are so good we call them Pasti-a chata and we did them in the little fluted tins and we would do chocolate and the vanilla pudding pies
One of my very favorite pastries. Thank you.
Thank you very much for this recipe and the video! Looking forward to making both versions!
Hello Anna! Yesterday, I made your Basque cheesecake recipe, and it was delicious. I also tried your berries and cream birthday cake, and it is to die for. The best cake I have ever tried. You are the baking queen. Could you please share the Castella recipe. Really appreciate it 😊
I just started reading your new book when this notification came up! Perfect timing. this looks amazing, and even though I’m not super experienced with dough, you explained this so well I’m sure I can do it. I’m already imagining a version made with orange zest and a rich chocolate pastry cream 🤤
Love the new kitchen 😍😍😍
Great recipe, pistachio cream is amazing, will make some for Boxing Day ❤
👍🏻
I will make it for Thanksgiving day look delicious
Your baking is just amazing. First I did brownies with pecans and now I will make these. Thank you so much for sharing smiths receipt. ❤ sending hugs from Wisconsin 🤩
Anna's Hot cross bun recipe is also a winner in our household
Another great recipe. Thank you.m
The pasta frolla for these is traditionally made with lard rather than butter, which makes the shell softer and easier to eat.
I just love this recipe
Thanks for the recipe. I have to bake this today.
Thank you Anna❤
Anna I have been a Fan, ever since seeing you on the Food Network.
I’ve just subscribed!
Greetings from London
Dear Anna you are so right when you said it’s very hard to buy friand pan mould I tried everywhere no luck. I will keep trying thank you take care
I found 4” round tins online and they worked great. My Italian grandma had the oval ones.🎄
Sadly she didn’t leave them to me.😉
Q ricos , y se ven muy lindos. Gracias señora bonita. 🙏
Hi Anna! These pastries look decatant. I will probably makes these for Christmas to share with my family. You are a very talanted baker and always explain the recipe so well.
Finally. About 10 years ago a young man said he remembered his grandmother making pusties. I tried to obtain a decent recipe but couldn’t. Too sweet. Will be trying this!
I am like a St Bernard or Newfoundland dog ... drooling😊
Delicious ❤
Although I am a Chocoholic, and love Nutella. I’m of the opinion that Apricot or Raspberry Preserves would be better on the bottom, than Nutella!
Ohhh what a good idea. I think trying all three ways is necessary😉…just to be sure which is best😁
Thank you so much Anna God bless with your family do you have a recipe for Rye bread please can you list it for me
Thanks. Looks delicious 😂
Yummy
I have been making pastry cream for years and always used 1/2 cream and 1/2 milk
What is the size of those oval tins you’re using?
I found some boat shape molds on Amazon called “egg tart molds”.
They are 3.74”L(top edge) x 1.65”W x 0.59” H (9.5 x 4.2 x 1.5 cm) They have fluted/scalloped sides rather than straight/smooth sides.
Would they be too big, not big enough, or right size?
You can get those little disposable tins like she's using on Temu
@@newyorkvegas4121 Thanks. I’ll check those out
@@newyorkvegas4121well, I found lots of round mini tart molds but no oval pasticciotti molds on Temu Canada🤷🏻♀️
Mine never pop easily out of the pans - I often resort to just serving in the tins with a spoon! I will try your recipe instead of the one I got from Il Golosone in Lecce, and see if I have better luck.
Can we make in food processor
❤❤❤❤
Can these be frozen?
Your milk is it 2% fat 🤔 or skim milk ? Can we use full cream milk ?
Full cream is best. I made a different recipe of this and it used full cream milk and it was great.
You did not grease the tins, did you?
we make these with brown sugar instead of white in the dough
Anna...do you prefer cornstarch or flour for thickening? Would arrowroot work as well and would I use equal amounts?
Those look gorgeous! Don't you need to dock the top and bottom pastry shells? Won't it erupt in the oven?
La pastafrolla può essere di due tipologie: la prima è la pastafrolla senza lievito e la seconda è la pastafrolla montata, con un po' di lievito. La prima va fatta con il burro freddo e risulterà friabile, come i biscotti al burro . Per la pastafrolla montata il burro deve essere più molle e con il lievito, risulterà più alta e morbida.
Can I dobble the recipe.
Since this is a cookie-type dough, can I use the measure to measure gluten-free flour to make this?
Thank you 🥰 hope to convert to gluten free♥️🕊
❤🎉😊
I will make this VEGAN. YUM
I’d love that recipe! My mom made these when I was a child and they were my favorites. Now I’m vegan and many recipes are hard to adapt.
Why did you use those little oval things that are impossible to get here? There are disposable tart moulds that are shallow enough, available everywhere, that would do the job very nicely.
20 minutes too long to see a recipe for me
Eres la reina de los postres 😊😊, me encanta tu forma de trabajar la repostería!! Un saludo!, sigo copiando recetas 😊