Dukkah is an Egyptian condiment made with nuts, seeds, and spices that is typically mixed with olive oil and used as a dip for bread. You ought to observe the effects it has on roasted potatoes! Everybody has a favorite dukkah recipe. You can find a variety of dukkah recipes online, in ethnic shops, or in the international department of your local grocery store. Depending on how salty the dukkah you use is, you might need to adjust the amount of salt.
| Prep Time: | 45 mins |
| Cook Time: | 25 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 20 |
| Yield: | 20 tarts |
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup white sugar
- 1 cup margarine
- 2 eggs
- ½ cup milk
- 2 teaspoons vanilla extract
- 6 tablespoons cornstarch
- ¾ cup white sugar
- 4 egg yolks, divided
- 1 quart milk, room temperature
- 1 tablespoon butter or margarine
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar for dusting
Instructions
- In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
- Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
- In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
- Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
- Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners’ sugar before serving.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 185 mg |
| Sugars | 21 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
First of all, the custard should be made first so that it can cool down while you make the dough. I added an extra egg yolk in my custard, and I grated one lemon in the custard to give it more flavor, I would of used an orange but I didn’t have one. I used 3 cups of milk, and 1 cup of half and half in the custard. The dough came out perfectly, I used organic flour and I don’t think it needs a lot of milk but I almost used up the entire 1/2 cup, just check and see if the dough is too dry. I made the dough in my kitchenaid and it came out perfectly. Cooked them for exactly 22 mins. Gave it 4 stars just because I amended it.
The best custard ever! Liked it…used whole wheat flour.
This recipe was made back when you couldn’t find a single pasticiotti recipe if you googled it! The original recipe called for Shortening, but I always use the brick baking margarine, not the soft tub spreadable margarine. Butter of course can be used. The pastry is suppose to be somewhat like a sugar cookie. Start with a drop of milk, and only use enough to pull the dough together. Or try leaving it out, I suppose it would depend on the humidity. Thanks to everyone who has tried this, The Zanetti family would be proud, they brought it from Italy almost 50 yrs ago!
Great recipe with a few tweaks For the dough: Use 3 cups of flour and a 1/4 cup water , 3/4 cup of sugar, NO milk. I would reccomend 1 egg and 2 egg yolks. No need for vanilla extract. You need to refrigerate the dough for 30 minutes (when it is warm it will stick). For the filling: Use whole milk
This was rather bland and tasteless. The pastry (more like sugar cookie dough than anything else) was a bit on the dry side after baking. The pudding was the only good-tasting part of the recipe.
dough was very sticky. Needed to add alot more flour to make it managable. My italian boyfriend really enjoyed them!