Pastiera Napoletana is an Easter necessity. Made with soft cooked wheat, candied fruit, and ricotta cheese, it is one of the most iconic Italian dessert recipes. With roots in pagan traditions, this Italian Easter pie has heralded the beginning of spring for centuries. Learn how to make traditional Neapolitan pastiera, and browse our seasonal catalog for more Easter dessert ideas!
For the Filling
600g ricotta cheese
600g grano cotto (Cooked Wheat)
2 bags of vanillina
4 lemon peels
200g Rex candied fruit
400 ml of milk
2 viles orange or lemon aroma
1 tsp cinnamon
1 shot glass of limoncello (optional)
For the Crust
600 gr flour
300 gr sugar
6 egg yolks
a pinch of salt
300 gr butter
Please read the entire recipe before starting.
Prep Time: 60 minutes
Cook Time: 60 minutes
Form a ring with the flour.
Add the butter, sugar, salt and the one egg yolk and start working the flour in while adding the rest of the yolks.
Form a ball and put it in the fridge for 30 minutes.
In a sauce pan, mix the grano cotto, milk, 30 gr of butter, 4 lemon peels and a tablespoon of sugar. Let’s call this "mixture A." Cook on a low flame.
When it becomes creamy, turn off the burner and let "mixture A" cool off.
In a separate bowl, mix the ricotta cheese, the rest of the sugar, six eggs, orange or lemon flavoring, cinnamon, vanilla, candied fruit (which should be cut in to very small pieces) and the limoncello (optional). Let’s call this "mixture B."
Add "mixture A" (which should now be cold) to "mixture B" and mix it all together while removing the lemon peels, to form a combined mixture.
Remove the ball from the fridge. Make 10-14 strips (ranging from short to long) and use the rest to form a crust. (Make sure to leave enough for the crust.)
Once the crust is done, fill it with the combined mixture (the combined mixtures of A and B).
Cover it with the strips of dough.
Pre-heat the oven to 375 degrees and bake for one hour.
When cold, sprinkle with powdered sugar.
Enjoy and have a happy Easter!