Pastatelle from Puglia are a traditional dessert from Puglia, particularly popular in the Bari area and the town of Conversano. These crescent-shaped pastries, often associated with Easter, are made from a crumbly, eggless pastry filled with a rich mix of jam and dried fruit.
Main Features
Single Dough: Unlike traditional shortcrust pastry, the Apulian version does not use eggs or butter. Instead, it is made with flour, olive oil, white wine, and a pinch of sugar or salt, resulting in a particularly crumbly texture.
Filling: The center is traditionally filled with cherry or grape jam (often grape mostarda), mixed with chopped walnuts, cinnamon, and grated citrus zest (orange or lemon).