Pizza di Crema alla Grottese

Name: Pizza di Crema alla Grottese (Pastry Cream-Filled Pie from Grottaminarda)
Yield: Makes 10 to 12 servings
Cuisine: Neapolitan
Ingredients: 2½ cups all-purpose flour; ½ teaspoon baking powder; ½ cup sugar; ⅔ cup sugar; 10 tablespoons (1¼ sticks) unsalted butter; 4 large egg yolks; ⅓ cup all-purpose flour; 2 teaspoons vanilla extract; 2 cups milk; Pinch salt; 1 cup Conserva di Amarene, well drained (optional); Grated zest of 2 oranges; ¼ teaspoon salt; 1 large egg; ½ teaspoon ground cinnamon; ¼ cup milk or water

Pastry Cream-Filled Pie from Grottaminarda

Preparation info

Makes
10 to 12
servings

Difficulty
Medium

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

My favorite Easter pastry bar none, this pizza di crema is probably Neapolitan in origin. It is the one Easter pastry I never prepare at any other time of the year — waiting for the right season always sharpens my appetite for it.

Ingredients

Pasta Frolla

2½ cups all-purpose flour
½ cup sugar
¼ te

Europe
Italy
Grottaminarda
Dessert
Starter
Mediterranean
Easter
Vegetarian
Pie

Method

For the pasta frolla, mix all the dry ingredients together in a bowl. Rub the butter in finely, making sure the mixture remains cool and powdery and does not become pasty. Beat the egg and milk or water together with a fork and stir into the flour-butter mixture. Continue stirring until the dough masses together in the bowl. Turn out onto a work surface and knead lightly until smooth. Sh