A Neapolitan pasticciotto cut in half, revealing a rich custard cream filling with sour cherries

Pasticciotti Napoletani

03/22/2026

Nearly 300 years have passed since the creation of the first Pasticciotto in Lecce, but this little pastry is still going strong. Beloved across generations and now adored around the world, it's a true icon of Italian dessert culture.
The name “Pasticciotto” (sometimes also known as “Bocconotto”) comes from its compact, irresistible shape—just the right size for a single, satisfying bite. Traditionally enjoyed with a glass of dessert wine, it’s the kind of treat that brings people together.

While we’ve previously shared the classic recipe from Lecce, today we’re diving into one of its most delicious and popular variations: the Neapolitan Pasticciotto.
Just like its cousin from Puglia, the Pasticciotto Napoletano starts with a buttery shortcrust pastry shell. But its real surprise lies inside—an indulgent combination of silky pastry cream and syrupy amarena cherries. The balance between the rich sweetness of the custard and the tartness of the cherries creates a luxurious flavor experience in every bite.

These pastries are easy to make at home, and by following this recipe, you’ll bring a taste of Naples to your kitchen. Serve them warm, at room temperature, or chilled—they’re delightful any time of day. Perfect for a generous breakfast, a cozy afternoon treat, or an elegant finish to dinner.

Pasticciotti Napoletani (with custard and sour cherries)

From Salento to Naples: the classic Pasticciotto from Lecce gets an indulgent twist with amarena cherries

DifficultyEasy

Preparation time40m

Cooking time30m

Servings15

€

CostLow

Ingredients

For the pastry:
500 g all-purpose flour
250 g unsalted butter, at room temperature
200 g powdered sugar
4 egg yolks
1 vanilla bean
Grated lemon zest
Pinch of salt
For the filling:
400 g whole milk
100 g heavy cream
Peel of 1 lemon
150 g sugar
50 g cornstarch
4 egg yolks
1 vanilla bean
Amarena cherries in syrup (to taste)

Method

To make the pastry, mix the flour with butter, powdered sugar, salt, grated lemon zest, and the seeds from the vanilla bean. Work the ingredients until a dough forms, shape it into a ball, and let it rest in the fridge for 30 minutes
For the custard, heat the milk and cream in a saucepan with the lemon peel.
In a separate bowl, whisk the egg yolks with the sugar and vanilla until fluffy, then stir in the cornstarch.
Slowly pour the egg mixture into the hot milk, whisking constantly over low heat until the custard thickens. Remove from heat, cover with plastic wrap, and chill in the fridge.
Divide the dough into two parts and roll them out. Use one portion to line small tart molds. Fill each shell with custard and a few amarena cherries. Cover with another layer of dough, sealing the edges well. Use a knife to poke small holes in the top to let steam escape during baking.
Bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until golden brown.