Pastissus

Name: Pastissus
Prep time: 1 h 30 min
Yield: 4
Ingredients: Flour 500 g; Lactose-free butter 100 g; Sugar 50 g; Water 50 ml

Difficulty Medium

Preparation Time 1h e 30 min

is made with

Lactose-Free HD Butter

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Description

The Sardinian pastry tradition gives us cakes that are beautiful to look at and delicious to eat. Pastissus are just one example.

They’re a delicious almond-based mixture hidden inside a puff pastry shell. The final touch is the icing, which can be decorated according to your imagination.

Perfect for breakfast or at tea time, Pastissus can also be prepared for special occasions like the Christmas or Easter holidays.

Ingredients

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For the pastry

Flour 500 g
Lactose-free butter 100 g
Sugar 50 g
Water 50 ml

For the filling

Almond flour 250 g
Sugar 250 g
Egg yolks 8
Egg whites 8
Zest of 1 lemon 2
Flour 2 cucchiai
Citrus fruit liqueur 2 cucchiai

For the frosting

Sugar 150 g
Egg whites 50 g
Orange blossom essence 15 ml

Instructions

1 To prepare pastissus, start with the dough: in a bowl, mix the flour with the butter and sugar, finally adding water. Using a rolling pin, roll out a very thin pastry and use it to line some metallic moulds greased with butter.
2 Leave the base aside and prepare the filling: beat the egg yolks with 200 g of sugar and the lemon zest in a bowl until you obtain a light and fluffy mixture. Add the almond flour and the sifted flour, mixing gently. In another bowl, whip the egg whites with the remaining sugar until stiff peaks form, then gently fold them into the rest of the mixture with movements from the bottom up, being careful not to deflate the batter. Finally, add the liqueur.
3 Using a spoon, fill every mould with almond filling and bake in the pre-heated oven at 180° for 15 minutes.
4 While you wait, prepare the icing: whip the egg whites, mixing them with orange blossom essence and gradually adding sugar, until you get a homogeneous pearly white frosting.
5 Remove the biscuits from the oven and let them cool, then remove them from the moulds and decorate them with an even layer of icing.
6 If you like, you can put the remaining icing in a piping bag and use it to decorate the surface of your pastissus, or you can embellish them with silver or coloured sugar sprinkles.