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Pastiera Napoletana

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A traditional Neapolitan pie made with a fragrant ricotta and cooked wheat filling, citrus, candied fruit, and orange blossom water, all wrapped in a delicate shortcrust pastry.

Ingredients

3 eggs

500 g flour

200 g sugar

200 g lard or butter

Zest of 1 lemon

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 tbsp orange blossom water

Zest of 1 lemon

Instructions

  1. Prepare the shortcrust pastry: On a pastry board, combine flour and sugar. Add eggs, lard or butter, and lemon zest. Knead quickly until smooth, then wrap and refrigerate for 1 hour.
  2. Make the wheat mixture: In a saucepan, combine cooked wheat, milk, butter, and grated lemon zest. Cook for 10 minutes, stirring until creamy. Let cool.
  3. Prepare the ricotta mixture: Sift ricotta into a bowl. Add sugar, eggs, egg yolks, vanilla, orange blossom water, cinnamon, more lemon zest, and candied fruits. Mix until smooth.
  4. Combine: Add the cooled wheat mixture to the ricotta mixture and mix well.
  5. Assemble: Roll out the pastry to 1/2 cm thickness. Butter and flour a 30 cm pan and line it with pastry. Trim excess dough and reserve for lattice.
  6. Fill the crust with the ricotta-wheat mixture and level the surface. Fold pastry edges inward.
  7. Roll out remaining dough and cut strips. Arrange in a criss-cross lattice over the filling.
  8. Brush with beaten egg yolk.
  9. Bake at 180°C (356°F) for about 1 hour and 30 minutes, until amber-colored.
  10. Cool completely, then dust with icing sugar before serving.

Notes

Resting improves flavor and texture—pastiera tastes best the next day.

Candied fruit can be adjusted but adds traditional flavor.

Use pre-cooked wheat in jars or cook wheat berries until soft.

Sheep ricotta offers the most authentic taste.

Cool wheat mixture before combining to avoid a runny filling.

Nutrition

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