Why You’ll Love This Recipe

I love this recipe because it’s a beautiful mix of textures and flavors: the crisp shortcrust, the creamy ricotta filling, the chewy wheat berries, and the bright aroma of citrus and orange blossom water. It’s a dessert that requires care and time, but the result is an unforgettable pie that tastes like a celebration.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by preparing the shortcrust pastry. I place the flour and sugar on a pastry board, then add the eggs, lard, and lemon peel in the center. I knead quickly until the dough becomes smooth and compact. I wrap it in plastic wrap and let it rest in the refrigerator for about an hour.

While the dough chills, I make the filling. In a saucepan, I combine the cooked wheat, milk, butter, and grated lemon rind. I cook it for about 10 minutes, stirring often, until the mixture turns creamy. In a separate bowl, I sift the ricotta and add the sugar, eggs, egg yolks, vanilla, orange blossom water, and cinnamon. I work everything until it becomes smooth. I then add more grated lemon rind and the candied fruits, mixing well. When the wheat mixture has cooled, I add it to the ricotta mixture.

To assemble the pastiera, I roll out the shortcrust pastry to about ½ cm thickness. I butter and flour a 30 cm baking pan and line it with the pastry. I trim the excess dough and set it aside for the lattice. I pour in the filling, level it, fold the pastry edges inward, and decorate the top with strips of dough arranged in a criss-cross pattern.

I brush the surface with beaten egg yolk and bake the pie in a preheated oven at 180°C for about 1 hour and 30 minutes, until it becomes amber in color. After baking, I let the pastiera cool completely before dusting it with icing sugar.

Servings and Timing

This recipe serves 8 people.
Prep time is about 1 hour and 30 minutes, cook time is about 1 hour and 30 minutes, and total time is roughly 3 hours.

Variations

I sometimes adjust the candied fruit depending on what I have—candied lemon or pear works beautifully. When I want a lighter filling, I replace part of the sugar with a bit of honey. For a deeper citrus aroma, I add a splash of lemon juice or extra zest. Some versions also include a hint of orange zest, which blends wonderfully with the orange blossom water.

Storage/Reheating

I store pastiera at room temperature for the first day, then refrigerate it for up to 3–4 days. The flavor actually improves as it rests. I enjoy it chilled or at room temperature. Reheating isn’t typical, but if I want it slightly warm, I heat individual slices gently in the oven.

FAQs

Why does the pastiera need to rest?

I find that resting lets the flavors develop and gives the filling its characteristic texture.

Can I make it without candied fruit?

Yes, but the candied fruit adds traditional flavor and texture. I sometimes reduce it but rarely omit it entirely.

What if I can’t find cooked wheat?

I use pre-cooked wheat sold in jars. If unavailable, I cook wheat berries until soft.

Can I use cow’s milk ricotta?

Yes, though sheep ricotta gives a richer, more authentic taste.

How do I prevent the crust from cracking?

I avoid overworking the dough and keep it chilled before rolling.

Can I prepare the filling in advance?

Yes, I often prepare it the day before and store it in the fridge.

Why is my filling too runny?

The wheat mixture may have been too hot. I make sure it cools before adding it to the ricotta.

Can I freeze pastiera?

Traditionally it isn’t frozen, but I can freeze it if well-wrapped. The texture may change slightly.

Should the dough be sweet?

Pastiera uses a lightly sweet shortcrust, which balances the rich filling beautifully.

Can I add more citrus?

Yes, I adjust the lemon zest to taste if I want a brighter aroma.

Conclusion

I love making Pastiera Napoletana because it captures the spirit of Easter and brings authentic Neapolitan tradition into my kitchen. Its fragrance, texture, and deep-rooted symbolism make it a dessert worth savoring and sharing with loved ones.