Wisconsin-style Pasticciotto

Ingredients

In this Wisconsin-style adaptation, the traditional Italian Pasticciotto is transformed into a savory pastry by incorporating Wisconsin cheese and local herbs. The original sweet filling is replaced with a creamy cheese filling, adding a rich and indulgent flavor profile. The crust remains buttery and flaky, but the addition of Wisconsin cheese gives it a unique twist. This adaptation celebrates the cheese-loving culture of Wisconsin while still paying homage to the traditional Italian pastry. We alse have the original recipe for Pasticciotto, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 1 cup (225g) Wisconsin cheese, grated (cheddar, colby, or monterey jack) 1 cup (225g) Wisconsin cheese, grated (cheddar, colby, or monterey jack)
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 eggs 2 eggs
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 10g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, combine the grated Wisconsin cheese, heavy cream, eggs, parsley, dried thyme, salt, and pepper. Mix well until all the ingredients are fully incorporated.
5. 5.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4 inch. Cut out circles using a round cookie cutter or a glass.
6. 6.
   Press each circle of dough into the cups of a muffin tin, making sure to cover the bottom and sides.
7. 7.
   Fill each pastry cup with the cheese mixture, leaving a small space at the top for expansion.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set.
9. 9.
   Remove from the oven and let the Pasticciotto cool for a few minutes before serving.

Treat your ingredients with care...

• Wisconsin cheese — Use a combination of cheddar, colby, or monterey jack cheese for the filling to achieve a rich and flavorful taste.
• Fresh parsley — Chop the parsley just before using to retain its vibrant flavor.
• Cold butter — Make sure the butter is cold and cubed to achieve a flaky crust.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the cheese filling.
• Serve the Pasticciotto warm for the best taste and texture.
• Experiment with different Wisconsin cheeses to create unique flavor combinations.
• If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm it up.
• Leftover Pasticciotto can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Wisconsin-style Pasticciotto as an appetizer or a main dish. Pair it with a fresh salad or a bowl of tomato soup for a complete meal.

Presentation advice

Arrange the Pasticciotto on a serving platter, garnished with a sprinkle of fresh parsley. The golden-brown crust and oozing cheese filling will make for an enticing presentation.