Robbie’s Recipes

Moments Shared

Pasticciotto

Pastry Crust
3 1/2 c flour (Use 3 and then add the other half if needed)

1/2 c of butter

1/2 c of sugar3 egg yolks

1 tsp of baking powder

Pastry Cream

2 cups milk

3 egg yolks

3’4 c sugar

2 1/2 tablspns corn starch

1 Teaspn Pure Vanilla Extract

powdered sugar to dust

Mix together all ingredients for the pasta frolla or crust and put in the fridge for 1 hour

Prepare the cream, putting milk to simmer with the vanilla. In another saucepan mix egg yolks and sugar together, then add cornstarch and mix well

then add the warm simmered milk slowly stirring as you add to prevent lumps. Add the zest of one lemon

Put this on a low flame and keep stirring until it starts to bubble. After a minute or two turn off the burner and let it cool.

Take out the dough and cut into 12 equal pieces roll each piece just enough to cover your fluted tin and place it into the tins gently pushing into flutes or you can use one without flutes. Then fill with cooled cream ( leave a little space at the top so the pudding does not bubble out) and roll out another peice of dough and place on the top of the tin to cover the cream and gently press edges to seal.

Repeat until all 6 are completed. Beat one egg with 1 tbsp water till frothy and brush the tops of each pastry to give a nice shiny finish.

Place in a pre heated oven 350% and bake for 45 minutes. Remove, let cool if you can and enjoy with a cup of espresso or a cappuccino!

If you like chocolate then remove half of the pudding and melt in 1 block of semi sweet dark bakers chocolate. You can make 3 vanilla and 3 chocolate or you can place half vanilla and half chocolate in each shell. Cool and dust with Powdered sugar.

Enjoy!

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Home Made Pizza Brooklyn Style! It ain’t Joe’s but it’s pretty darn good!

Life On The Stoop

Prep Time:
25 Min
Cook Time:
6 Minutes (About)

Original Recipe Yield 2 pizzas

Ingredients

    1 teaspoon active dry yeast
    1/4 cup warm water
    1 cup cold water
    1 teaspoon salt
    3 cups bread flour

    6 ounces low moisture mozzarella cheese, thinly sliced
    1/2 cup no salt added canned crushed tomatoes
    1/4 teaspoon freshly ground black pepper
    1/2 teaspoon dried oregano
    3 tablespoons extra-virgin olive oil
    6 leaves fresh basil, torn

Directions

    Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes
to proof. Stir in salt and cold water, then stir in the flour about 1 cup
at a time. When the dough is together enough to remove from the bowl, knead
on a floured surface until smooth, about 10 minutes. Divide into two pieces,
 and form each one into a tight ball. Coat the dough balls with olive oil,
and refrigerate in a sealed container for at least 16 hours. Be sure to use
a big enough container to allow the dough to rise. Remove the dough from the
refrigerator one hour prior to using.
    Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees
F. Lightly dust a pizza peel with flour.
    Using one ball of dough at a time, lightly dust the dough with flour,
and stretch gradually until it is about 14 inches in diameter, or about as
big around as the pizza stone. Place on the floured peel. Place thin slices
of mozzarella over the crust, then grind a liberal amount of black pepper
over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes,
leaving some empty areas. Drizzle olive oil over the top.
    With a quick back and forth jerk, make sure the dough will release from
the peel easily. Place the tip of the peel at the back of the preheated
pizza stone, and remove peel so that the pizza is left on the stone.
    Bake for 4 to 6 minutes in the preheated oven, or until the crust begins
 to brown. Remove from the oven by sliding the peel beneath the pizza.
Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and
serve.