Introduction
Get ready to discover a true Italian masterpiece: Pastiera Napoletana! This incredible dessert is a traditional Neapolitan Easter cake, but trust me, it’s too delicious to enjoy only once a year. It features a rich, sweet shortcrust pastry embracing a creamy filling made with ricotta cheese, tender cooked wheat berries, candied citrus peel, and a heavenly blend of orange blossom water, vanilla, and cinnamon. Every bite is a journey to the heart of Naples, bursting with unique textures and aromatic flavors that are truly unforgettable.
Now, I know what you might be thinking: “A traditional Italian cake? That sounds complicated!” But don’t worry, my friends. While Pastiera has many layers of flavor, the process itself is very straightforward and incredibly rewarding. Each step is simple, mostly involving mixing and assembling. You don’t need fancy baking skills, just a little patience and a love for delicious food. It’s a wonderful project for a weekend afternoon, filling your kitchen with the most delightful aromas.
So, clear your countertops, put on your favorite apron, and let’s embark on this delightful baking adventure together. This recipe will guide you through every step, ensuring you create a Pastiera Napoletana that will impress everyone at your table. Get ready to taste a piece of Italian sunshine!
Cooking Time & Prep Time
- Prep Time: 75 minutes
- Cooking Time: 70 minutes
- Total Time: 145 minutes
Small tip: You can prepare the shortcrust pastry and cook the wheat berries a day in advance. This breaks up the work and makes assembly much quicker on baking day!
Ingredients
This recipe makes one 10-inch (25 cm) Pastiera, yielding 12-16 generous servings.
For the Shortcrust Pastry (Pasta Frolla)
- 3 cups (360g) all-purpose flour, plus more for dusting
- ¾ cup (150g) granulated sugar
- ½ teaspoon baking powder
- Pinch of salt
- ¾ cup (170g) unsalted butter, cold and cubed
- 2 large egg yolks
- 1 large whole egg
- 1 teaspoon lemon zest
For the Cooked Wheat Berry Mixture
- 1 cup (200g) cooked wheat berries (grano cotto), canned or jarred is easiest
- 1 cup (240ml) whole milk
- 2 tablespoons (28g) unsalted butter
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
For the Ricotta Cream Filling
- 2 cups (500g) fresh whole milk ricotta cheese, well-drained
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 2 large egg yolks
- ½ cup (75g) mixed candied fruit peel (orange and citron), finely diced
- 2 tablespoons orange blossom water
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For Garnish
- Powdered sugar, for dusting
Step-by-Step Instructions
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Step 1: Prepare the Shortcrust Pastry
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. This creates a tender crust.
Small tip: Work quickly when incorporating the butter to prevent it from getting too warm. Cold butter makes a flakier crust!
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Step 2: Add Wet Ingredients to Pastry
Make a well in the center of the flour and butter mixture. Add the egg yolks, whole egg, and lemon zest. Mix with a fork until just combined, then gently bring the dough together with your hands until it forms a cohesive ball. Do not overmix.
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Step 3: Chill the Pastry Dough
Divide the dough into two portions: one larger (about two-thirds) for the base and one smaller (one-third) for the lattice top. Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling makes the dough easier to handle.
Small tip: If you’re short on time, you can chill the dough in the freezer for 15-20 minutes.
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Step 4: Cook the Wheat Berry Mixture
In a medium saucepan, combine the cooked wheat berries, whole milk, butter, lemon zest, and vanilla extract. Bring to a gentle simmer over medium-low heat, stirring occasionally. Continue to cook for about 10-15 minutes, until the mixture thickens and the milk is mostly absorbed. Let it cool completely.
Small tip: Make sure the wheat berry mixture is completely cool before adding it to the ricotta filling. Warm ingredients can curdle the ricotta.
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Step 5: Prepare the Ricotta Cream Filling
In a large bowl, combine the well-drained ricotta cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
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Step 6: Finish the Filling
Add the 4 large eggs and 2 egg yolks to the ricotta mixture, one at a time, beating well after each addition until fully incorporated. Stir in the finely diced candied fruit peel, orange blossom water, vanilla extract, and ground cinnamon. Gently fold in the cooled wheat berry mixture until everything is just combined.
Small tip: Don’t overmix the filling once the eggs are in; mix just until everything is combined to keep it light and airy.
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Step 7: Preheat Oven and Prepare Pan
Preheat your oven to 325°F (160°C). Lightly grease a 10-inch (25 cm) springform pan or a tart pan with a removable bottom. This ensures your Pastiera won’t stick.
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Step 8: Roll Out the Base Dough
On a lightly floured surface, roll out the larger portion of chilled pastry dough into a 12-inch (30 cm) circle, about ⅛-inch thick. Carefully transfer the dough to your prepared pan, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving a small overhang.
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Step 9: Fill the Tart
Pour the prepared ricotta cream filling into the pastry-lined pan. Spread it evenly with a spatula. The filling will be quite generous.
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Step 10: Create the Lattice Top
Roll out the smaller portion of chilled dough into a rectangle. Using a fluted pastry wheel or a sharp knife, cut the dough into 7-8 even strips, about ¾-inch (2 cm) wide. Arrange these strips in a lattice pattern over the filling, first placing them parallel, then weaving perpendicular strips over and under.
Small tip: If your dough gets too soft while rolling, pop it back into the fridge for a few minutes.
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Step 11: Finish and Bake
Trim the ends of the lattice strips and press them gently onto the edge of the bottom crust to seal. You can crimp the edges for a decorative finish. Place the Pastiera on a baking sheet to catch any potential drips. Bake for 70-80 minutes, or until the filling is set and the pastry is golden brown. The center might still have a slight jiggle.
Small tip: If the crust starts browning too quickly, loosely cover the edges with aluminum foil.
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Step 12: Cool and Serve
Once baked, remove the Pastiera from the oven and let it cool completely on a wire rack. This is crucial for the filling to fully set. Ideally, cool it for several hours or even overnight at room temperature. Once cooled, dust generously with powdered sugar before slicing and serving.
Small tip: Pastiera often tastes even better the day after it’s baked, as the flavors have more time to meld and deepen.
Tips & Variations
- Gluten-Free Option: For a gluten-free Pastiera, simply swap the all-purpose flour in the shortcrust pastry with a high-quality gluten-free all-purpose baking blend. Ensure your blend contains xanthan gum or add ½ teaspoon per cup of flour for best results
