Pastiera Napoletana
User Reviews
5
26 reviews
Excellent
Pastiera Napoletana
Report
Pastiera Napoletana is a traditional Italian wheat and ricotta pie with a buttery lemon-scented crust, a creamy filling made from cooked wheat berries, ricotta cheese, eggs, candied citron, and aromatic seasonings including orange blossom water and cinnamon. This pie offers a rich, fragrant dessert that is typically prepared ahead to let the flavors meld.
Description
This Pastiera Napoletana recipe involves preparing a wheat cream by gently cooking wheat grain with milk, orange zest, sugar, butter, and salt until softened. The filling combines drained ricotta cheese with sugar, eggs, cinnamon, vanilla, candied citron, and orange blossom water, mixed with the cooled wheat cream to create a smooth, aromatic custard. The dough is made by pulsing flour, salt, sugar, lemon zest, and cold butter, then adding eggs and milk to form a lemon-infused shortcrust pastry. The pie is assembled by layering the crust and pouring the filling inside, then baked until set and lightly golden.
The result is a textured but creamy dessert distinguished by the nutty wheat, sweet ricotta, and fragrant citrus notes. Serving the pie dusted with powdered sugar adds a light sweetness. Refrigerating the filling overnight before baking intensifies the flavors and improves the final texture.
This recipe typically yields about 12 servings and is associated with traditional Easter celebrations. Leftovers can be stored in the refrigerator for up to 4 days.
Share:
Ingredients
For the wheat cream
- 22 ounces (630g) wheat grain see notes below, canned (grano cotto
- 1 cup (240g) milk
- 1 tablespoon orange zest
- 2 teaspoons sugar
- 2 tablespoons (28g) butter unsalted
- 1/8 teaspoon salt fine sea salt
For the filling
- 1 pound ricotta cheese drained overnight
- 1 cup (200g) granulated sugar
- 3 large egg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1 teaspoon orange blossom water
- 3 ounces (85g) candied citron cut into tiny pieces
For the dough
- 2 teaspoons lemon zest
- 2 1/2 cups (320g) all-purpose flour
- 12 tablespoons (170g) butter cubed, cold
- 2 large egg
- 1/8 teaspoon salt fine sea salt
- 1/3 cup (75g) granulated sugar
- 3 tablespoons (45g) milk
For serving
- 2 tablespoons powdered sugar for dusting
Instructions
For the wheat cream
- Place all of the wheat cream ingredients into a large pot and cook over low heat until the mixture softens (about 10 minutes). Stir frequently to avoid burning, then remove from the heat and set aside to cool.
For the filling
- Add the ricotta and sugar to a large bowl and whisk to incorporate.
- Add the cooled wheat cream to the filling mixture. Also, add all of the remaining filling ingredients, except for the eggs, and mix once more.
- Taste test and if needed add more orange blossom water, cinnamon, sugar, or vanilla. Once satisfied, add in the eggs and whisk together.
- The filling should be covered and refrigerated overnight for the flavors to meld. If you don't have the time, at least try to refrigerate for a few hours.
For the dough
- Add the flour, salt, sugar, and lemon zest to the bowl of a food processor and pulse to mix the ingredients. Add the cold butter cubes and pulse again. You should have small coarse pieces.
- Next, add the eggs and milk and pulse just a few times until the dough is formed.
- Place the dough onto a work surface and knead for a few seconds only. You just want to bring the dough together. Form two unequal sized balls. Make one large ball with 2/3s of the dough and the other smaller one with the remaining dough.
- Wrap the balls in plastic wrap and refrigerate for 1 hour before using. The dough can be made 1 day ahead of time.
Assemble and bake
- Preheat oven to 375f and set one rack to the lowest level and the other to the middle level. Grease with butter or lard a 9 by 2" pie or tart pan.
- Remove dough from the fridge and wait 20 minutes for it to warm up. Roll out the larger ball to a circle approximately 1/4-inch thick and about 13-inches round. Place the dough into the pan and tuck in the edges letting the excess overhang. Trim off the excess overhanging dough. Any open spots should be patched with the excess dough.
- Pour the filling into the pan. Don't fill it all the way up to the top. You shouldn't have enough filling to reach the top, but hold off if you do.
- Roll out the second smaller ball to a circle a bit larger than the pie pan. Cut into approximately 1/2-inch wide strips.
- Place the strips into a diamond formation about 2 inches apart.
- Use your fingers or a spoon to press the strips down into the corners so that they stick. If needed a touch of water can be used to "glue" the strips to the sides. Cut off any excess dough. Place the pie onto a baking sheet to prevent any drips.
- Bake for 20 minutes on the bottom rack then move to the middle. Total baking will take 65-70 minutes or until golden brown. Check the pie at halfway point and if it looks like it's getting too brown cover loosely with foil. You might have to cover just the edges or possibly the whole pie depending on how brown it is.
- Remove from the oven and place on a wire rack to cool. Once the pie cools, remove it from the pie pan and sift powdered sugar on top before serving. Enjoy!
Notes
- Use grano cotto (cooked wheat grain), available in Italian specialty stores or online, for authentic flavor and texture.
- Dust the Pastiera with powdered sugar once it is completely cooled to prevent melting.
- Test and adjust the filling flavor before baking, adding orange blossom water, cinnamon, or sugar as preferred.
- Refrigerate the filling overnight to allow flavors to meld and deepen.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Calories
373kcal
(19%)
Carbohydrates
43g
(14%)
Protein
10.6g
(21%)
Fat
19.2g
(30%)
Saturated Fat
11.3g
(57%)
Cholesterol
117mg
(39%)
Sodium
235mg
(10%)
Potassium
158mg
(3%)
Fiber
0.5g
(2%)
Sugar
23.4g
(47%)
Calcium
152mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 10.6g | 21% |
| Fat | 19.2g | 30% |
| Saturated Fat | 11.3g | 57% |
| Cholesterol | 117mg | 39% |
| Sodium | 235mg | 10% |
| Potassium | 158mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 23.4g | 47% |
| Calcium | 152mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
26 reviews
Excellent
Other Recipes
You'll Also Love
