Neapolitan Cheese Easter Pie (Pastiera Napoletana)
User Reviews
4.9
Neapolitan Cheese Easter Pie (Pastiera Napoletana)
Description
The recipe begins with preparing a smooth dough from flour, butter, egg, sour cream, salt, and water, refrigerated to firm before rolling out thinly for the crust and lattice top. The filling is made by cooking semolina in milk until thick, then folding in honey, eggs, cream cheese, sour cream, candied fruit, lemon juice, and vanilla to create a rich, smooth custard.
The pie is assembled by lining a greased baking tray with the dough circle, adding the filling, then topping with lattice strips made from the same dough. Baking at a moderate 160°C (320°F) gently cooks the filling and crisps the crust to a golden brown, preserving the delicate balance of creamy and tender textures.
Pastiera Napoletana is served at room temperature or slightly warm, often during Easter celebrations. Its sweet, floral notes from honey and vanilla combined with citrus brightness from lemon juice complement the creamy, semolina-thickened filling, making it a uniquely textured and aromatic dessert.
Ingredients
Dough:
- 200 g all-purpose flour
- 1/2 tsp salt
- 80 g butter
- 1 egg
- 2 tbsp sour cream
Filling:
- 700 g cream cheese
- 150 ml milk
- 6 tsp semolina
- 120 g honey
- 100 g candied fruit
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 4 egg
- 200 ml cooking cream
Instructions
Dough:
- Sift the flour and make a well in the center. Add the salt and butter, then begin kneading until you get a crumbly dough. Gradually add the whisked egg, sour cream, and water until your dough is smooth and uniform. Wrap the dough in cling film and refrigerate for half an hour.
Filling:
- Put the milk on medium heat and when it starts to boil add the semolina in a steady stream while whisking well. Take off the heat when it starts to thicken. Add the honey, then the eggs one at a time, stirring well and quickly. Leave to cool.
- Preheat the oven to 160 °C (320 °F) and ready a 20-22 cm (7.5 - 8.5 inches) baking tray. Grease the bottom and sides with oil.
- Take the dough out of the fridge and roll it out into a circle, about 0.3mm (1/8 in) thick. Place the dough in the baking tray and carefully shape it to cover the sides.
- Add the cream cheese, sour cream, and candied fruit (I use cantaloupe) to the semolina and egg mixture, then stir gently until smooth. Add the vanilla essence and lemon juice. Continue stirring.
- Pour the cream cheese over the dough and bake for about an hour. Let it cool completely, then portion it out.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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