12 Delicious Pasticiotti Italian Recipes

Pasticiotti, those delightful Italian pastries, are about to become your new baking obsession! Perfect for home cooks looking to add a touch of Italian flair to their dessert repertoire, this roundup of 12 delicious recipes promises something for everyone. From classic creamy fillings to inventive twists, get ready to impress your family and friends. Let’s dive into the sweet world of pasticiotti together!

Classic Italian Pasticiotti

Welcome to the delightful world of Italian baking with our Classic Italian Pasticiotti. This guide will walk you through each step to create these creamy, custard-filled pastries that are a staple in Italian bakeries.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup whole milk
• 3 large egg yolks
• 1/4 cup cornstarch
• 1/3 cup granulated sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt. Tip: Ensure your butter is cold for a flaky pastry.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Whisk 1 large egg with 1 tsp vanilla extract in a small bowl, then add to the flour mixture. Stir until a dough forms.
5. Roll out the dough on a lightly floured surface to 1/4-inch thickness. Cut into circles using a 3-inch cookie cutter.
6. Press the dough circles into a greased muffin tin, forming small cups. Bake for 15 minutes or until golden. Tip: Prick the bottoms with a fork to prevent puffing.
7. For the custard, heat 1 cup whole milk in a saucepan over medium heat until steaming but not boiling.
8. In a separate bowl, whisk together 3 large egg yolks, 1/4 cup cornstarch, and 1/3 cup granulated sugar until smooth.
9. Gradually whisk the hot milk into the egg mixture, then return to the saucepan. Cook over medium heat, stirring constantly, until thickened. Tip: Custard should coat the back of a spoon.
10. Remove from heat and stir in 1 tsp vanilla extract. Let cool slightly before filling the pastry cups.
11. Spoon the custard into the cooled pastry cups, then top with another dough circle if desired, sealing the edges.

Let these pastries cool completely before serving. The contrast between the crisp pastry and the smooth, vanilla custard is simply irresistible. For an extra touch, dust with powdered sugar or serve with a dollop of whipped cream.

Chocolate Filled Pasticiotti

Unveiling the secrets to making the perfect Chocolate Filled Pasticiotti, this guide will walk you through each step to ensure your baking success. Let’s dive into the process of creating these delightful Italian pastries that are sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup chocolate chips
• 1 tbsp powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a small bowl, beat 1 large egg with 1 tsp vanilla extract, then add to the flour mixture along with 1/2 cup whole milk. Stir until a dough forms.
5. Turn the dough onto a floured surface and knead lightly until smooth. Roll out to 1/4 inch thickness and cut into circles using a 3-inch cookie cutter.
6. Place a teaspoon of chocolate chips in the center of half the circles, then cover with the remaining circles. Seal the edges by pressing with a fork.
7. Bake for 20 minutes or until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
8. Dust the pastries with 1 tbsp powdered sugar before serving.

Melt-in-your-mouth pastry with a rich chocolate center, these Pasticiotti are a treat any time of day. Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Lemon Cream Pasticiotti

Let’s dive into making Lemon Cream Pasticiotti, a delightful Italian pastry that’s perfect for any occasion. This guide will walk you through each step to ensure your pastries turn out perfectly.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, chilled
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 2 egg yolks
• 1/4 cup cornstarch
• 1 1/2 cups water

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine 2 cups all-purpose flour and 1/2 cup granulated sugar.
3. Cut in 1/2 cup unsalted butter, chilled, until the mixture resembles coarse crumbs.
4. Whisk together 1 large egg and 1 tsp vanilla extract, then add to the flour mixture, stirring until a dough forms.
5. Roll out the dough on a floured surface to 1/4-inch thickness and cut into circles.
6. Press the circles into a muffin tin to form shells and bake for 15 minutes, or until golden.
7. For the filling, heat 1/2 cup whole milk, 1 tbsp lemon zest, and 1/4 cup lemon juice in a saucepan over medium heat until warm.
8. In a separate bowl, whisk together 2 egg yolks, 1/4 cup cornstarch, and 1 1/2 cups water, then gradually add to the saucepan, stirring constantly until thickened.
9. Fill the baked shells with the lemon cream and allow to cool before serving.

Fluffy and rich, these Lemon Cream Pasticiotti offer a perfect balance of sweet and tart. Serve them chilled with a dusting of powdered sugar for an extra touch of elegance.

Vanilla Custard Pasticiotti

You’ve probably seen those tempting pastries in the bakery case and wondered how they’re made. Vanilla Custard Pasticiotti are easier to create at home than you might think, and today, we’ll walk through the process together, step by step.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 tsp vanilla extract
• 2 cups whole milk
• 1/2 cup heavy cream
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a small bowl, beat 1 large egg with 1 tsp vanilla extract, then stir into the flour mixture until a dough forms. Tip: If the dough is too dry, add a tablespoon of cold water at a time until it comes together.
5. Roll out the dough on a lightly floured surface to 1/4-inch thickness. Cut into 12 circles using a 3-inch round cutter.
6. Press each circle into a greased muffin tin, forming a shell. Bake for 15 minutes or until golden. Let cool.
7. For the custard, heat 2 cups whole milk and 1/2 cup heavy cream in a saucepan over medium heat until steaming but not boiling.
8. In a bowl, whisk together 4 large egg yolks, 1/2 cup granulated sugar, and 1/4 cup cornstarch until smooth.
9. Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens, about 5 minutes.
10. Remove from heat and stir in 1 tsp vanilla extract. Let cool slightly, then fill the pastry shells with the custard.
11. Chill the pastries for at least 2 hours before serving. Tip: For a glossy finish, brush the tops with a simple syrup made from equal parts sugar and water.

How the creamy vanilla custard pairs perfectly with the flaky pastry shell is nothing short of magical. Serve these pastries with a dusting of powdered sugar or a drizzle of chocolate for an extra special touch.

Strawberry Jam Pasticiotti

Here’s how to make Strawberry Jam Pasticiotti, a delightful pastry that combines flaky crust with sweet strawberry jam. Perfect for beginners, this recipe walks you through each step to ensure success.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup whole milk
• 1/2 cup strawberry jam
• 1 egg yolk, for egg wash

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. In a small bowl, beat 1 large egg with 1/4 cup whole milk. Gradually add this to the flour mixture, stirring until a dough forms.
5. Divide the dough into two equal parts. On a floured surface, roll out one part to a 1/4-inch thickness. Cut into circles using a 3-inch cookie cutter.
6. Place a teaspoon of strawberry jam in the center of each circle. Roll out the second part of the dough and cut more circles to cover the jam-filled bases.
7. Press the edges of each pasticiotti with a fork to seal. Brush the tops with 1 egg yolk beaten with a splash of water for a golden finish.
8. Bake for 20-25 minutes, or until the pasticiotti are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Just out of the oven, these Strawberry Jam Pasticiotti boast a buttery, flaky crust with a gooey, sweet strawberry center. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra treat.

Ricotta Cheese Pasticiotti

Just imagine biting into a creamy, dreamy Ricotta Cheese Pasticiotti, where each layer offers a perfect balance of sweetness and texture. This Italian classic, with its flaky pastry and rich filling, is simpler to make than you might think, especially with this step-by-step guide.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 tsp vanilla extract
• 1 cup ricotta cheese
• 1/4 cup powdered sugar
• 1 tsp lemon zest
• 1 egg yolk, for brushing

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Beat 1 large egg with 1 tsp vanilla extract in a small bowl, then stir into the flour mixture until a dough forms. Tip: If the dough is too dry, add a teaspoon of cold water at a time until it comes together.
5. Divide the dough in half, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes.
6. While the dough chills, mix 1 cup ricotta cheese, 1/4 cup powdered sugar, and 1 tsp lemon zest in a bowl until smooth. Tip: For a smoother filling, pass the ricotta through a fine sieve before mixing.
7. Roll out one half of the dough on a floured surface to 1/4-inch thickness. Cut into 4-inch circles.
8. Place a tablespoon of the ricotta mixture in the center of each circle, then fold the dough over to form a half-moon shape. Seal the edges with a fork.
9. Transfer the pasticiotti to the prepared baking sheet, brush with 1 egg yolk, and bake for 20-25 minutes, or until golden brown. Tip: For an even golden color, rotate the baking sheet halfway through baking.
10. Let the pasticiotti cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The pasticiotti should have a crisp, golden exterior that gives way to a soft, creamy filling with a hint of lemon. Serve them slightly warm with a dusting of powdered sugar for an extra touch of sweetness.

Pistachio Cream Pasticiotti

Ready to dive into the world of Italian pastries with a twist? Today, we’re making Pistachio Cream Pasticiotti, a delightful dessert that combines the rich flavors of pistachio with a creamy, velvety texture, perfect for any occasion.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup whole milk
• 1 cup pistachio cream
• 1 egg yolk, for brushing

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. In a small bowl, beat 1 large egg with 1 tsp vanilla extract and 1/4 cup whole milk. Pour this into the flour mixture and stir until a dough forms.
5. Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten into a disc. Press each disc into a pasticiotti mold or shape by hand to form a small cup.
6. Fill each dough cup with 1 tbsp pistachio cream, then cover with another disc of dough, sealing the edges by pinching them together.
7. Brush the tops of the pasticiotti with 1 beaten egg yolk for a golden finish.
8. Bake in the preheated oven for 20-25 minutes, or until the pasticiotti are golden brown and firm to the touch.
9. Allow the pasticiotti to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden and inviting, these Pistachio Cream Pasticiotti offer a perfect balance of crunchy exterior and creamy, nutty filling. Serve them with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Almond Flavored Pasticiotti

Unveiling the secrets to creating the perfect Almond Flavored Pasticiotti, this guide will walk you through each step with precision, ensuring even beginners can achieve delicious results.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg
• 1/4 cup whole milk
• 1 tsp almond extract
• 1/2 cup almond paste, crumbled
• 1 egg yolk, for brushing

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine 2 cups all-purpose flour and 1/2 cup granulated sugar.
3. Add 1/2 cup unsalted butter, chilled and cubed, to the bowl. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
4. In a small bowl, whisk together 1 large egg, 1/4 cup whole milk, and 1 tsp almond extract.
5. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Tip: If the dough is too sticky, add a little more flour.
6. Divide the dough in half. Roll out one half on a floured surface to about 1/4-inch thickness.
7. Cut the rolled dough into 4-inch circles using a cookie cutter or a glass.
8. Place 1 tbsp of crumbled almond paste in the center of each circle.
9. Roll out the second half of the dough and cut into circles. Place these on top of the filled circles, sealing the edges with your fingers.
10. Brush the tops of the pasticciotti with 1 egg yolk for a golden finish.
11. Bake for 20-25 minutes, or until the pasticciotti are golden brown. Tip: Rotate the baking sheet halfway through for even baking.
12. Let the pasticciotti cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They will firm up as they cool.

Delightfully crisp on the outside with a tender, almond-infused filling, these pasticciotti are a treat any time of day. Serve them warm with a dusting of powdered sugar or alongside a cup of espresso for an authentic experience.

Coconut Cream Pasticiotti

Perfect for those who adore the rich, creamy textures of traditional Italian pastries, Coconut Cream Pasticiotti offers a delightful twist with its tropical flavor. This guide will walk you through creating these luscious treats from scratch, ensuring a perfect result every time.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg
• 1/4 cup cold water
• 1 cup coconut milk
• 1/2 cup heavy cream
• 1/4 cup cornstarch
• 1/2 cup shredded coconut
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
3. Add 1/2 cup unsalted butter, chilled and cubed, to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Whisk 1 large egg with 1/4 cup cold water in a small bowl, then gradually add to the flour mixture, stirring until a dough forms.
5. Roll out the dough on a lightly floured surface to 1/4-inch thickness. Cut into circles using a 3-inch cookie cutter and press into greased pasticiotti molds.
6. Bake for 15 minutes or until golden brown. Let cool on a wire rack.
7. For the filling, heat 1 cup coconut milk and 1/2 cup heavy cream in a saucepan over medium heat until just simmering.
8. In a separate bowl, whisk 1/4 cup cornstarch with a small amount of the hot liquid to form a paste, then whisk back into the saucepan.
9. Cook, stirring constantly, until the mixture thickens. Remove from heat and stir in 1/2 cup shredded coconut and 1 tsp vanilla extract.
10. Once cooled, pipe the coconut cream into the baked shells. Serve chilled.

Delightfully creamy with a hint of tropical coconut, these pasticiotti are a dreamy dessert. For an extra touch, drizzle with melted chocolate or sprinkle with toasted coconut before serving.

Espresso Infused Pasticiotti

Welcome to the world of baking where we combine the rich flavors of espresso with the creamy delight of pasticiotti. This recipe is designed for beginners, guiding you through each step to ensure a perfect result every time.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 tbsp cold water
• 1 cup whole milk
• 1/4 cup heavy cream
• 2 tbsp cornstarch
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp espresso powder
• 1 large egg yolk
• 1 tbsp water

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a pasticiotti mold.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. In a small bowl, beat 1 large egg with 1 tbsp cold water. Gradually add to the flour mixture, stirring until a dough forms. Tip: If the dough is too dry, add a teaspoon of cold water at a time until it comes together.
5. Roll out the dough on a lightly floured surface to 1/4-inch thickness. Cut into circles large enough to line the molds, pressing gently to fit.
6. In a saucepan, whisk together 1 cup whole milk, 1/4 cup heavy cream, 2 tbsp cornstarch, and 1/4 cup granulated sugar over medium heat until thickened.
7. Remove from heat and stir in 1 tsp vanilla extract and 2 tbsp espresso powder. Let cool slightly before filling the dough-lined molds.
8. Cover the filling with another circle of dough, sealing the edges with a fork. Tip: For a shiny finish, brush the tops with a mixture of 1 large egg yolk and 1 tbsp water.
9. Bake for 25-30 minutes, or until golden brown. Tip: Allow the pasticiotti to cool in the mold for 10 minutes before removing to prevent breaking.

Unbelievably creamy with a bold espresso kick, these pasticiotti are a coffee lover’s dream. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an indulgent treat.

Hazelnut Chocolate Pasticiotti

Gathering the right ingredients and tools before starting can make the process of making Hazelnut Chocolate Pasticiotti much smoother. This delightful pastry combines the rich flavors of hazelnut and chocolate in a creamy filling, encased in a tender, flaky crust.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup whole milk
• 1/2 cup hazelnut chocolate spread
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a small bowl, beat 1 large egg with 1/4 cup whole milk. Gradually add to the flour mixture, stirring until a dough forms.
5. Divide the dough into 12 equal portions. Roll each portion into a ball and flatten slightly on the prepared baking sheet.
6. Bake for 15-20 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. While the pastries cool, warm 1/2 cup hazelnut chocolate spread in a small saucepan over low heat until it’s easily spreadable.
8. In a separate bowl, whip 1/2 cup heavy cream with 1 tsp vanilla extract until stiff peaks form.
9. Once the pastries are cool, slice each one horizontally and spread a layer of warmed hazelnut chocolate spread on the bottom half. Top with a dollop of whipped cream, then replace the top half of the pastry.
10. Serve immediately or refrigerate for up to 2 hours before serving for a firmer texture.

Best enjoyed fresh, these Hazelnut Chocolate Pasticiotti offer a perfect balance of creamy and crunchy textures. For an extra touch, drizzle with melted chocolate or sprinkle with chopped hazelnuts before serving.

Cherry Filled Pasticiotti

Here’s how to create the perfect Cherry Filled Pasticiotti, a delightful pastry that combines a crisp shell with a luscious cherry filling. Follow these steps carefully to achieve bakery-quality results at home.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 tbsp vanilla extract
• 1 cup cherry pie filling
• 1 egg yolk, for brushing

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt until well combined.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a small bowl, beat 1 large egg with 1 tbsp vanilla extract, then add to the flour mixture. Stir until a dough forms.
5. Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten into a disc.
6. Place 1 tbsp cherry pie filling in the center of each disc. Fold the dough over the filling, sealing the edges by pinching them together.
7. Transfer the pastries to the prepared baking sheet. Brush the tops with 1 egg yolk for a golden finish.
8. Bake for 20-25 minutes, or until the pastries are golden brown and the filling is bubbly.
9. Allow the pastries to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Mastering the art of Pasticiotti means enjoying a pastry with a flaky exterior that gives way to a sweet, tangy cherry center. Serve these warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Outstanding in flavor and tradition, these 12 Pasticiotti recipes offer a delightful taste of Italy right from your kitchen. Whether you’re a seasoned baker or trying your hand at Italian desserts for the first time, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy baking!