Pastaciottes

My two friends Kristine and Cody and I were all talking about how we were craving Pastaciottes!! We are all Italian, and we wanted to try and recreate a bit of our childhood by making some homemade. They ended up turning out amazing!!! I used a recipe of my grandmothers when she made them years ago and we were so happy to be making them, we all had a blast!! They knew I had been feeling down lately so they bought me a beautiful apron and even wrote my blog name on it just as it looks on my blog!! I just love them 🙂
So, as we baked until 10:30 at night trying out two different fillings, chocolate and ricotta, I got some good work out of my new apron!

Crust Ingredients:
4 eggs
2 cups sugar
2 sticks margarine (NOT butter)
2 Tsp baking powder
4 cups flour
1 1/2 tsp. vanilla

Chocolate Custard Ingredients:
1 egg
1 cup of sugar
1/2 cup flour
1 tsp vanilla
2 cups whole milk
1/4 cup cocoa powder

Ricotta Filling Ingredients:
2 cups ricotta
1/2 cup confectioners sugar
1 tsp. vanilla

Crust Directions:
In a large bowl, use a handheld mixer to beat together your eggs and sugar. Then, add softened margarine one stick at a time.
Add the vanilla and mix.
In a separate bowl mix together the baking powder and flour.
Add flour mixture a little at a time and mix into egg mixture. (Save 1/4 of the flour mixture do not beat it all in.)
Once you’ve beaten in 3/4 of the flour, use your hands to add the rest of the flour so that your dough is not too sticky.
You may need more flour to keep adding to the dough until it doesn’t stick.
Form dough into a ball and set aside.
*Prepare filling while dough sets.
*After filling is prepared:
Divide the dough in half, one half will be for the bottoms of the Pastaciottes an one half will be for the tops.
Preheat oven to 350.
Grease 18 muffin tins with baking spray.
Take a ball of dough and press into the bottom of your muffin tin and about 3/4 of the way up the sides.
Repeat this in all 18 tins.
Make sure they aren’t too thin.
Add about 2 tablespoon-fills of filling to each dough-filled tin.
9 cups will be chocolate filled and 9 cups will be ricotta filled. Or, you can double either of the fillings if you only want one!
Now, roll out the second half of the dough you have saved into about 1/2 in thickness.
Dip a drinking glass in flour and use it to cut circles in the dough. Cut 18 circles.
Place one circle over each filled cup, and pinch the top dough together with the bottom dough.
Whisk one egg in a small bowl and brush the egg wash on the top of each pastaciotte.
Bake for 25-30 minutes or until tips are golden-brown.
Once cooled, remove from pans and dust with powdered sugar.

Chocolate Custard Directions:
Place a medium saucepan on the stove.
Add all ingredients and turn on low-medium heat.
Whisk together ingredients until it thickens.
Once thick like custard, let sit 10 minutes.
If its taking too long for your mixture to become thick (more than 15 minutes,) put about 1 tablespoon of flour in a small bowl and add some of your chocolate liquid to the flour and whisk together. Then, add that mixture back into the saucepan.
This will prevent the custard from getting lumpy. (A little tip I learned from Cody’s mom 🙂 )
*This will be enough mixture to fill 9
Pastaciottes.*

Ricotta Filling Directions:
In a large bowl, mix ricotta with confectioners sugar, and vanilla.
Basically, you just need to add as much sugar as your like, some people like it sweeter than others, so feel free to add more or less.
*This will be enough mixture to fill the other 9 Pastaciottes.*

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