Indulge in a slice of Tuscan tradition with Scendiletto cake, a sweet, flaky pastry filled with creamy custard. Its name, reminiscent of cozy mornings, is a call to enjoy this treat right out of bed!

Rectangles of very light puff pastry that enclose a heart of custard, are dusted with icing sugar and are placed on a tray on the top of a home kitchen.

Scendiletto: Tuscan custard-filled pastry

A flaky, custard-filled pastry that embodies the comfort of Tuscan mornings.

5 from 1 vote

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Prep Time 45

Cook Time 25

Course Dessert

Cuisine Italian

Servings

EQUIPMENT (PAID LINKS)

Rectangular baking pan (35×25 cm)
Fork
Two pots
Whisk
Plastic wrap
Oven

Ingredients

For the Pastry Cream:

4 cups milk
Zest of 1 lemon
4 eggs
¾ cup sugar
1⅛ cups all-purpose flour
Vanilla extract to taste

For the Cake:

2 rectangular puff pastry sheets
Granulated sugar as needed

Instructions

Prepare Pastry: Unroll one puff pastry sheet into the baking pan. Prick with a fork and sprinkle with sugar. Bake at 356°F (180°C) in a preheated convection oven for 15 mins. Let it cool.
2 rectangular puff pastry sheets, Granulated sugar
Make Pastry Cream: Warm milk with lemon zest in a pot. In another pot, whisk eggs, then add sugar and flour. Gradually pour in the warm milk, stirring constantly. Cook until thickened, then remove from heat and add vanilla extract. Cover with plastic wrap and chill in the refrigerator.
4 cups milk, Zest of 1 lemon, 4 eggs, ¾ cup sugar, 1⅛ cups all-purpose flour, Vanilla extract
Assemble Cake: Spread the cooled pastry cream over the baked pastry base.
Add Top Layer: Unroll the second pastry sheet, prick it, and place it over the cream. Trim and seal the edges, sprinkle with sugar, and bake for about 25 mins at 356°F (180°C).
Finish and Serve: Cut the cake into squares and serve on a beautiful tray. Enjoy!

Notes

Enhance the cream with chocolate chips, strawberries, or cherries for a twist.
For a fresh-out-of-the-oven taste, briefly warm the cake under a grill and dust with powdered sugar before serving.

Tuscan Scendiletto Cake: A Morning Delight

Discover the Scendiletto cake, a gem from Tuscany’s traditional desserts. The origin of its name, ‘Scendiletto,’ remains a mystery – some say it’s named after the inviting bed foot rugs, while others think it’s a call to savor it fresh out of bed.

What’s certain is its delightful taste! This cake features a flaky pastry wrapped around a heart of creamy custard, offering a perfect blend of crunch and sweetness. A staple in Prato’s bakeries and pastry shops, it’s often enjoyed with coffee or tea.

Experience this sweet Tuscan tradition, perfect for your morning indulgence. Learn more about Prato desserts and staple dishes here at this link.

Scendiletto Recipe: The Pastry that will get you out of bed