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Neapolitan Pastiera

Yield: 1

Neapolitan Pastiera

Neapolitan Pastiera recipe

The pastiera is a traditional dessert made of an elastic but crumbly shortcrust pastry and a creamy ricotta and wheat filling. It was once prepared between the holidays of Epiphany and Easter, when these two main ingredients were in season. The most well-known version is undoubtedly the Neapolitan one, which you can find in this delicious step-by-step recipe.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 350 g of flour
  • 175 g of butter or lard
  • 140 g of sugar
  • 2 whole eggs
  • zest of 1 orange
  • 350 g of cow's milk ricotta
  • 250 g of sugar
  • 300 g of pre-cooked wheat
  • 200 ml of milk
  • 2 whole eggs
  • 1 yolk
  • 150 g of candied fruit (citron and orange)
  • 2 teaspoons of orange blossom water
  • zest of 2 oranges
  • zest of 1 lemon
  • 1 pinch of salt

Instructions

    1. Cook the wheat with 1 tablespoon of sugar, 1 tablespoon of orange zest, and 1 tablespoon of milk. Continue to stir until the milk is completely absorbed. Allow it to cool. In a large mixing bowl, combine the ricotta and sugar until the mixture is soft and free of lumps.
    2. Combine the eggs, yolk, a pinch of salt, and the grated zest of 1 orange and 1 lemon in a mixing bowl. Using a wooden ladle, stir everything together. Add the candied fruit cubes and orange blossom water as well.
    3. Finally, add the cold wheat and mix until it forms a homogeneous cream. Allow it to cool in the refrigerator. Meanwhile, make the shortcrust pastry: cream together the butter and sugar, then add the eggs, orange zest, and flour. Knead the dough until it is compact, then wrap it in cling film and place it in the fridge.
    4. Roll out 2/3 of the shortcrust pastry and line a nonstick pan * as soon as it is very cold. Filling should be poured inside, then the remaining pastry should be rolled out and cut into strips. Form rhombuses to decorate. Bake the pastiera for 1 hour and 20 minutes in a preheated oven at 180°. Remove from the oven and cool for 12 hours (at room temperature or in the refrigerator).

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 1686Total Fat 52gSaturated Fat 29gTrans Fat 2gUnsaturated Fat 19gCholesterol 350mgSodium 493mgCarbohydrates 276gFiber 15gSugar 145gProtein 37g

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