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4.3 from 72 votes

Pastiera Napoletana - Easter Grain Pie

The Pastiera Napoletana is a classic pie served during Easter time in the Napoli region.

Prep Time
1 hr 30 mins
Cook Time
1 hr 30 mins
Total Time
3 hrs
Servings: 8 people
Calories: 1314 kcal
Course: Dessert
Cuisine: Italian

Ingredients

For the shortcrust pastry:
  • 3 eggs
  • 500 g flour
  • 200 g sugar
  • 200 g lard or butter
  • The peel of a grated lemon
For the filling:
  • 700 g sheep ricotta
  • 600 g sugar
  • 400 g cooked wheat
  • 80 g candied cedar
  • 80 g candied orange
  • 50 g candied pumpkin
  • 1 pinch cinnamon
  • 100 ml milk
  • 30 g butter
  • 5 eggs
  • 2 egg yolks
  • 1 vanilla bean
  • 1 tablespoon orange blossom water
  • 1 lemon

Instructions

Shortcrust pastry:
    Cup of Yum
  1. Place the flour and sugar in a bowl on a pastry board.
  2. In the center add the lard and the eggs, together with the grated lemon peel.
  3. Quickly knead everything until you get a compact and smooth mixture, without working the dough too much.
  4. Wrap the dough in the transparent food wrap and leave to rest in the refrigerator for about an hour.
Filling:
  1. Put the cooked wheat, milk, butter and the grated rind of lemon into a saucepan.
  2. Cook for about 10 minutes, stirring often so that the mixture becomes creamy.
  3. In a separate bowl, sift the sheep's ricotta and add the sugar, eggs, egg yolks, vanilla, a tablespoon of orange blossom water and a pinch of cinnamon.
  4. Work the mixture thoroughly until it becomes smooth in texture.
  5. Add the grated lemon rind and the candied fruit cut into cubes.
  6. Mix everything well and add the cream of wheat which you prepared earlier, which will have cooled in the meantime.
Assembling the dessert:
  1. Pick up the shortcrust pastry from the fridge and spread it to a thickness of about ½ cm. You can use a pasta machine to help you with that.
  2. Take a baking pan of about 30 cm in diameter, butter and flour it, then cover it with the pastry.
  3. Cut out the excess, and set it aside as it will be used later to prepare the decorative strips. Pour the previously prepared cream inside, level and fold the edges of the dough inwards. Decorate with the strips forming a kind of criss-cross similar to pies.
  4. Brush the surface of the cake with a beaten egg yolk and bake in a preheated oven at 180 ° for about 1 hour and 30 minutes. The pastiera must have an amber color.
  5. After cooking, take it out of the oven, let it cool completely and then sprinkle with icing sugar.

Nutrition Information

Calories 1314kcal (66%) Carbohydrates 210g (70%) Protein 30g (60%) Fat 41g (63%) Saturated Fat 24g (120%) Cholesterol 320mg (107%) Sodium 377mg (16%) Potassium 276mg (8%) Fiber 9g (36%) Sugar 122g (244%) Vitamin A 1430IU (29%) Vitamin C 7.2mg (8%) Calcium 270mg (27%) Iron 5.9mg (33%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 1314

% Daily Value*

Calories 1314kcal 66%
Carbohydrates 210g 70%
Protein 30g 60%
Fat 41g 63%
Saturated Fat 24g 120%
Cholesterol 320mg 107%
Sodium 377mg 16%
Potassium 276mg 6%
Fiber 9g 36%
Sugar 122g 244%
Vitamin A 1430IU 29%
Vitamin C 7.2mg 8%
Calcium 270mg 27%
Iron 5.9mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.