Pasticiotti (Makes 10-12 pastries)

Recipe
Dough
260g AP Flour
110g Granulated Sugar
1 Large egg
4g Baking Powder (1 tsp)
113g Unsalted Butter (1 stick)
60ml Milk (1/4 cup)
2 tsp Vanilla Ext

Filling
500ml Warm Milk (2 cups)
2 Egg Yolks
65g Granulated Sugar
45g AP Flour
2 tsp Almond Ext

Start by making the pastry cream. In a bowl add egg yolks and sugar. Using a handmixer, mix until light in color. Add flour and slowly, making sure that each addition is fully incorporated before adding more. Add a small amount of warm milk and mix. It is very important to only add a small amount and mix well to prevent lumps in the cream. Slowly add in the rest of the milk until fully incorporated. Add the mixture to a medium size sauce pan on medium heat and stir constantly until the mixture has thickened. Place into a bowl with plastic wrap on top touching the cream, so that a skin does not form. Refrigerate until cold.
Into the bowl of a food processor, add flour, sugar, baking powder, salt and butter. Pulse until you achieve a grainy consistency. Add an egg, milk and vanilla extract and pulse until the dough just starts to come together. Jump onto plastic wrap, form a disk and refrigerate for 30 minutes.
Preheat the oven to 400°F.
Cut the dough into four pieces and roll out each piece to about a 1/4 inch thick. Use a cup or whatever circular container you have to cut discs that will fit the molds that you are using. Add the bottom crust to whatever mold you were using. Spoon a few teaspoons of pastry cream into the crust making sure not to overfill it. Cut smaller discs for the top crust and make sure to seal the edges properly or the pastry will burst open when baking. Brush with egg wash and bake at 400°F for 20 to 30 minutes, until golden brown.
Top with lots of powdered sugar and enjoy with a nice espresso!