Neapolitan Pastiera: The Authentic Recipe, Tips, and Secrets

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Neapolitan Pastiera: The Authentic Recipe, Tips, and Secrets

The Neapolitan Pastiera is a traditional Easter dessert from Naples, made with a delicious shortcrust pastry filled with ricotta, cooked wheat, eggs, and a fragrant touch of orange blossom water. This rich and flavourful cake has been a tradition for generations, with a beautifully structured pastry, a creamy and fragrant filling, and perfect latticework that holds together during baking. Today, we are sharing an original recipe, including all the tips and secrets for a perfect result.

Recipe Details

  • Servings: 6 - 8 servings
  • Total Time: 29 hours 35 minutes
  • Prep Time: 27 hours 50 minutes
  • Cook Time: 1 hour 45 minutes
  • Cuisine: Neapolitan

Ingredients

  • For the Shortcrust Pastry (Pasta Frolla)
  • 330g flour (+ 6-7g for rolling)
  • 165g soft butter at room temperature
  • 130g granulated sugar
  • 1 medium egg
  • 2 small egg yolks
  • A pinch of baking powder
  • 1 tsp orange blossom water (diluted) or 2 drops if concentrated
  • Zest of 1 lemon
  • A pinch of salt
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  • For the Ricotta Cream
  • 350g well-drained sheep’s ricotta
  • 300g sugar
  • 3 medium eggs
  • 2 medium egg yolks
  • 1/2 tsp cinnamon
  • 4 tbsp orange blossom water (diluted) or 1 tbsp if concentrated
  • 70g mixed candied fruit
  • -----------------------------------------------------------------------------------------------------
  • For the Wheat Cream
  • 300g cooked wheat for Pastiera
  • 200g fresh whole milk
  • Zest of 1 orange
  • Zest of 1 lemon
  • 25g butter
  • -----------------------------------------------------------------------------------------------------
  • Equipment
  • Aluminium Pastiera tin (28-30 cm diameter, 4.5 cm high)

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Instructions

1. Prepare the Shortcrust Pastry (12-24 hours in advance)

  1. Cream the butter with sugar, lemon zest, and orange blossom water until smooth.

  2. Add the whole egg and then the yolks, one at a time, beating well after each addition.

  3. Sift the flour with the baking powder and mix it in gradually until a soft dough forms.

  4. Knead briefly, wrap in cling film, flatten, and refrigerate for at least 12 hours (preferably 24 hours).

2. Marinate the Ricotta (12-24 hours in advance)

  1. Drain the ricotta thoroughly.

  2. Mix it with sugar, cover with cling film, and refrigerate for at least 12 hours (preferably 24 hours).

3. Make the Wheat Cream

  1. Place the wheat, milk, butter, and citrus zests in a saucepan.

  2. Cook over low heat for 25-30 minutes, stirring constantly, until it becomes creamy.

  3. Remove the zest and blend 100g of the mixture for a creamier texture.

  4. Let the wheat cream cool completely.

4. Prepare the Ricotta Cream

  1. Strain the ricotta through a fine sieve to remove lumps.

  2. Mix in cinnamon, eggs, yolks, and orange blossom water.

  3. Stir in the blended and unblended wheat cream and the chopped candied fruit.

5. Assemble the Pastiera

  1. Roll out the chilled pastry to 4mm thickness and line the greased tin.

  2. Trim excess pastry and chill the shell while preparing the lattice.

  3. Roll out the pastry scraps and cut 6-8 strips (1-1.5 cm wide).

  4. Fill the pastry shell with the ricotta mixture, leaving 6-7mm from the top.

  5. Arrange the pastry strips in a crisscross pattern to form diamonds.

6. Bake the Pastiera

  1. Preheat the oven to 170°C (338°F).

  2. Bake on the lower oven rack for approximately 1 hour and 45 minutes to 2 hours, until golden.

  3. Let the Pastiera cool completely at room temperature, then refrigerate for 24 hours before serving.

Tips for a Perfect Pastiera

  • Wheat Texture: If you prefer a smoother consistency, blend up to 30% of the wheat mixture.

  • Ricotta Choice: Sheep’s ricotta is the best option for its rich flavour. Buffalo ricotta is a good alternative.

  • Candied Fruit: Essential for adding moisture and aroma; use a mix with a higher percentage of orange.

  • Baking Secrets: Bake slowly at a moderate temperature to avoid cracks in the filling.

  • Resting Time: The Pastiera develops its best flavour after 24-48 hours, making it even more delicious over time!

Enjoy your homemade Neapolitan Pastiera, an authentic taste of Naples right in your kitchen!

Desert baked