Side Pannel
Pasticiotti and 3 Fillings
Pasticiotti and 3 Fillings
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- -----------------------------------SHELL-----------------------------------
- 1 1/4 c Crisco
- 2 c Sugar
- 3 Eggs
- 2 tb Honey
- 2 ts Baking powder
- 4 c Flour
Directions
CHOCOLATE FILLING
1 c Flour
2 c Sugar
1/2 c Sifted Cocoa
3 c Milk
1 c Water
1 ts Vanilla
VANILLA FILLING
1 1/2 c Sugar
4 tb Cornstarch
6 Eggs
3 c Milk
2 ts Vanilla
1 c Butter or Margarine
RICOTTA
2 lb Ricotta
3/4 lb Confectioners Sugar
*** Shell ***
Cream crisco, add sugar and eggs and cream well. Add honey, mixing well.
Add dry ingredients and mix well. Dough with be stiff. Use individual
fluted cup cake tines and spray with PAM or lightly grease. Dust hands with
flour and pat and press dough into the cups to form a shell. Trim off
excess with fingers. Fill cups 3/4 full with fillings. Cover each with a
flatten piece of dough and trim edges. Brush tops with slightly beaten
eggs. DO NOT PRICK TOPS. Put on cookie sheets and bake 25 minutes in a
350oF oven or until golden. Cool and loosen edges before removing. Sprinkle
with powdered sugar. Makes 20-24.
*** Chocolate Filling ***
Mix flour, sugar and cocoa. Add enough milk and stir to make a paste.
Gradually add remaining milk and water. Cook over medium heat until thick,
stirring constantly. Add vanilla, cover, cool and fill shells.
*** Vanilla Filling ***
Mix sugar and cornstarch. Add 6 eggs to the sugar mixture and beat until
fluffy. Stir in milk. Cook over medium heat until thick. Remove and add
vanilla and 1 cup of softened butter or margarine. Cover, cool and fill
shells.
*** Ricotta ***
Mix together.
Can be frozen. Chocolate and vanilla fillings can be used for cake
fillings.
1 c Flour
2 c Sugar
1/2 c Sifted Cocoa
3 c Milk
1 c Water
1 ts Vanilla
VANILLA FILLING
1 1/2 c Sugar
4 tb Cornstarch
6 Eggs
3 c Milk
2 ts Vanilla
1 c Butter or Margarine
RICOTTA
2 lb Ricotta
3/4 lb Confectioners Sugar
*** Shell ***
Cream crisco, add sugar and eggs and cream well. Add honey, mixing well.
Add dry ingredients and mix well. Dough with be stiff. Use individual
fluted cup cake tines and spray with PAM or lightly grease. Dust hands with
flour and pat and press dough into the cups to form a shell. Trim off
excess with fingers. Fill cups 3/4 full with fillings. Cover each with a
flatten piece of dough and trim edges. Brush tops with slightly beaten
eggs. DO NOT PRICK TOPS. Put on cookie sheets and bake 25 minutes in a
350oF oven or until golden. Cool and loosen edges before removing. Sprinkle
with powdered sugar. Makes 20-24.
*** Chocolate Filling ***
Mix flour, sugar and cocoa. Add enough milk and stir to make a paste.
Gradually add remaining milk and water. Cook over medium heat until thick,
stirring constantly. Add vanilla, cover, cool and fill shells.
*** Vanilla Filling ***
Mix sugar and cornstarch. Add 6 eggs to the sugar mixture and beat until
fluffy. Stir in milk. Cook over medium heat until thick. Remove and add
vanilla and 1 cup of softened butter or margarine. Cover, cool and fill
shells.
*** Ricotta ***
Mix together.
Can be frozen. Chocolate and vanilla fillings can be used for cake
fillings.
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