Sicilian pasticciotti with pumpkin jam

Ingredients

• 800 gplain flour
• 225 gsugar
• 225 glard
• 3eggs
• 1 tablespoon (15 ml)water
• 1 tablespoonbicarbonate of soda
• to tastefinely grated lemon zest
• about 300 gpumpkin jam
• to tasteicing sugar

Instructions

1. 1

   Combine flour and lard

   Fit a paddle attachment to a stand mixer. Put the flour in the bowl and add the lard in small pieces.

2. 2

   Make sandy crumbs

   Mix at medium-low speed until the mixture looks sandy. Add the sugar, eggs, bicarbonate of soda, 1 tablespoon of water and grated lemon zest.

3. 3

   Mix the pastry

   Continue mixing until the dough is soft but not sticky. If it feels firm, add a few more tablespoons of water.

4. 4

   Chill the dough

   Shape the dough into a ball, cover it with cling film and refrigerate for 30–60 minutes.

5. 5

   Roll the pastry

   Preheat the oven to 180°C. Roll the dough out to about 3 mm thick.

6. 6

   Cut and fill

   Use an approximately 8 cm cutter to cut an even number of pastry discs. Place a heaped teaspoon of pumpkin jam on half of the discs.

7. 7

   Seal the pastries

   Cover each filled disc with another disc. Press around the filling to seal the edges well, then make a small hole in the top of each pastry with a skewer so steam can escape.

8. 8

   Bake until golden

   Arrange the pastries on several baking-paper-lined trays. Bake in the preheated oven for 12–15 minutes, until their tops are lightly golden.

9. 9

   Cool on a rack

   Keep an eye on the pastries towards the end of baking, as ovens vary. When they are cooked, take them out and leave them to cool on a wire rack.

10. 10

    Dust and serve

    Once completely cool, dust the pastries with icing sugar and serve.

What are Sicilian pasticciotti?

Pasticciotti are filled pastries, and this version is described as a traditional sweet from Lipari, in Sicily. Here, a rich, short pastry encloses pumpkin jam, known in Italian as zuccata.

The method builds a sandy mixture before bringing it together into a soft dough. Chilling it before rolling helps make the pastry easier to handle and shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 6g protein, 29g carbs, 8g fat.

The flour and sugar provide most of the carbohydrates, while lard is the main source of fat; eggs contribute some protein, and the pumpkin jam adds further carbohydrate. Serve one pastry with plain yoghurt or a piece of fresh fruit for a more balanced snack.

The pastry ingredients

Lard: mixing it into the flour first gives the dough its sandy starting texture. Keep it in small pieces so it distributes evenly.

Lemon zest: grated zest adds a fresh citrus note to the sweet pastry. Use just the coloured peel, avoiding the bitter white pith.

Bicarbonate of soda: this is mixed into the dough with the eggs and sugar. Measure it carefully rather than adding an extra spoonful.

Getting the dough right

Soft dough: after mixing, the dough should hold together without sticking heavily to your fingers or the bowl. If it is too firm, the recipe suggests adding a few more tablespoons of water.

Chilling: wrap the shaped dough and refrigerate it for 30–60 minutes. This rest gives the pastry time to firm up before rolling.

Filling and sealing

Even discs: cut an even number of rounds with an approximately 8 cm cutter so every filled base has a matching top. Gather and reroll scraps as needed.

Jam: use a heaped teaspoon on each base, keeping the filling away from the edge. Press the paired discs firmly all around so the jam stays enclosed.

Bake for a light colour

Steam vent: make a small hole in each top with a skewer before baking. It gives steam a way out while the filling heats.

Doneness: bake at 180°C for 12–15 minutes, looking for lightly golden tops. Check closely towards the end because ovens can brown pastries at different rates.

Cooling and serving

Wire rack: let the pastries cool completely on a rack after baking. This allows air to circulate underneath and helps the pastry set.

Icing sugar: dust the cooled pasticciotti just before serving. They make a sweet finish alongside coffee or tea.

Recipe notes & tips

• Weigh the flour and lard for a consistent pastry texture.
• Chill the dough for at least 30 minutes so it is easier to roll.
• Keep the jam in the centre of each disc, away from the sealing edge.
• Seal each pastry all the way around before making its steam hole.
• Use more than one baking tray so the pastries can sit in a single layer.
• Watch the final minutes of baking and remove the pastries once lightly golden.

Variations

• Citrus twist: add a little finely grated orange zest alongside the lemon zest.
• Spiced filling: stir a pinch of cinnamon into the pumpkin jam before filling.
• Different jam: use another thick fruit jam if pumpkin jam is unavailable.
• Smaller pastries: use a smaller cutter and reduce the filling so the edges still seal securely.
• Plain finish: leave off the icing sugar for a less sweet topping.

Common mistakes to avoid

• Overworking the dough: stop mixing once it is soft and cohesive so it does not become tough.
• Skipping the chill: refrigerate the wrapped dough for 30–60 minutes to make it easier to roll.
• Overfilling: use only a heaped teaspoon of jam and keep it clear of the edges.
• Weak seals: press firmly all around each pastry to prevent the filling escaping.
• No steam vent: pierce each top with a skewer before baking.
• Overbaking: check from 12 minutes and take them out when the tops are lightly golden.

How to store

Once completely cool, store the pastries in an airtight container at room temperature for up to 3 days. If you prefer them warm, reheat briefly in a low oven; avoid the microwave if you want to keep the pastry from softening.

Frequently asked questions