Pizza di Crema alla Grottese

Pastry Cream-Filled Pie from Grottaminarda

Preparation info

  • Makes

    10 to 12

    • Difficulty


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.


    Pasta Frolla

  • cups all-purpose flour
  • ½ cup sugar
  • ¼ te


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