recipe adapted from La Cometa bakery in Ugento, Puglia

Dough

Flour 1.125 kg

Sugar 500g

Lard 500g

Eggs 4

Pastry Cream

Milk 1L

Egg yolks 3ea

Sugar 400g

Flour 160g

Vanilla Essence (or 1 vanilla bean)

Directions for dough:

1. Dump flour on work surface and make a well

2. Place sugar in well, make a well in sugar

3. Add eggs, mix only in sugar

4. Add lard, mix with sugar & egg until combines, incorporate sugar

5. Mix until well combined (pressing together, not kneading)

6. Roll out to about 1/8in thick.

7. Press into mold

8. Fill with cream

9. Cover & seal with more dough

10. Allow to rest for at least 30 minutes

11. Preheat oven to 240℃

12. Brush with egg whites

13. Bake for 15 minutes or until golden brown

Directions for pastry cream:

1. Mix together flour and sugar set aside

2. Heat milk and vanilla

3. Add egg, mix until homogenous

4. Add flour/sugar mixture.

5. Bring to a boil, cook for 1 minute afterwards.

6. Place in shallow pan, cover directly with plastic wrap & cool