Pastizzu – try a traditional Corsican dessert from the north of Corsica

pastizzuTraditionally considered a Sunday dessert, and very popular. Chestnut flour can here again be used, and lemon/aniseed flavouring too.


– 5 eggs

– 4 tablespoons of wheat semolina

– 1 packet vanilla sugar

– 100g sugar

– 1L  whole milk

– 100g  sugar for the caramel

Bring to the boil: milk, sugar and the packet of vanilla sugar. At boiling point, add the semolina and bring back to boil. Remove from heat and add the beaten eggs, stirring very quickly!

Pour into a caramelised mold and straight into the oven for 20 minutes at temperature 6° (verify temperature here again) – there is also a variant to this recipe, which can be made with dried bread instead of semolina, and other ingredients can vary too – I’ve found this particular one works out very nicely though, and if you don’t feel like making the caramel, you can always buy it, of course – this recipe takes around 10 minutes and really you cannot go wrong –

and bon appetitu !

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