Description
Pastiera Napoletana is a traditional Italian Easter dessert from Naples, featuring a sweet shortcrust pastry filled with a creamy mixture of ricotta cheese, cooked wheat berries, fragrant citrus zest, and candied orange peel. This rich, aromatic pie is beautifully topped with a pastry lattice and dusted with powdered sugar, offering a perfect balance of creamy, citrusy, and sweet flavors.
Ingredients
Scale
Pastry
- 1 prepared 9 inch sweet shortcrust pastry shell
Filling
- 1 cup cooked wheat berries or cooked farro
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 cup whole milk ricotta cheese, drained
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon ground cinnamon
- 1/3 cup candied orange peel, finely chopped
- 1/4 teaspoon salt
For Dusting
- Powdered sugar
Instructions
- Prepare Wheat Berry Mixture: In a small saucepan, combine cooked wheat berries, whole milk, unsalted butter, and lemon zest. Cook over low heat for about 10 minutes, stirring occasionally until the mixture becomes creamy. Remove from heat and let it cool slightly.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to get ready for baking the pie.
- Mix Ricotta and Sugar: In a large bowl, mix the drained ricotta cheese and granulated sugar until smooth and creamy.
- Add Eggs: Incorporate eggs one at a time into the ricotta mixture, beating well after each addition for a uniform texture.
- Add Flavorings: Stir in vanilla extract, orange blossom water, ground cinnamon, orange zest, finely chopped candied orange peel, and salt to the mixture for an aromatic flavor profile.
- Combine Mixtures: Fold the cooled wheat berry mixture into the ricotta mixture gently until all ingredients are evenly combined.
- Fill Pastry Shell: Pour the filled mixture into the prepared 9-inch sweet shortcrust pastry shell and smooth the top evenly.
- Create Lattice (Optional): If desired, roll out extra pastry and cut into strips to create a lattice pattern over the top of the filling for a traditional look.
- Bake: Place the pie in the preheated oven and bake for 50 to 60 minutes until the filling is set and the top is lightly golden.
- Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate it for several hours or overnight to let the flavors deepen and the texture set.
- Serve: Just before serving, dust the top of the Pastiera with powdered sugar for a beautiful and sweet finishing touch.
Notes
- Pastiera Napoletana tastes best after resting overnight as the flavors deepen and blend beautifully.
- If cooked wheat berries are not available, you can substitute with cooked farro or barley.
- This traditional Italian dessert is commonly served during Easter celebrations in Naples, Italy.
