The homemade Neapolitan pastiera is one of the most emblematic desserts of Italian cuisine, particularly famous in the Easter tradition. Its creamy texture and rich flavor make it a true delight for the palate. Making pastiera at home is a gratifying experience that allows you to fully enjoy the authenticity and taste of this traditional sweet treat. Here’s how to make 2 Neapolitan pastiere in your kitchen, as you embark on this endeavor, I recommend making 2 😉.
SHORT PASTRY INGREDIENTS
FLOUR 500 g
SALT 1 pinch
SUGAR 200 g
BUTTER 200 g
LEMON 1
EGGS 2
I advise you to prepare the shortcrust pastry for your homemade napolitan pastiera at least 24 hours in advance.
FILLING INGREDIENTS
COOKED WHEAT 500 g
CINNAMON 1/2 tsp
MILK 300 ml
LEMON 1/2
BUTTER 30 g
I boil these ingredients together to have an even tastier and creamier Neapolitan pastiera, but if you decide to prepare a banal pastiera 😉 you can skip this step.
RICOTTA cheese 500 g
SUGAR 500 g
EGGS 5
CANDIED 100 g
ORANGE FLOWERS 5 drops
PREPARATION of the SHORT PASTRY
In a large bowl, mix the flour with the sugar and grated lemon zest.
Add the diced butter and work the ingredients until you get a sandy mixture.
Add the eggs and knead until you form a homogeneous dough.
Wrap the shortcrust pastry for your homemade Neapolitan pastiera in cling film and let it rest in the refrigerator for at least 4 hours.
FILLING PREPARATION
Boil the WHEAT with milk, cinnamon, and the zest of half a lemon until all the milk is absorbed, then let it cool.
In a bowl, mix the ricotta with sugar until smooth.
Add the eggs one at a time, continuing to mix.
Incorporate the cooked wheat, flavors, and candied fruits cut into pieces.
PASTIERA PREPARATION
- Roll out half of the shortcrust pastry, grease the baking pot with butter and then dust it with flour.
- Pour the filling onto the shortcrust pastry base, smoothing it with a spatula or spoon.
- With the remaining shortcrust pastry, create strips and arrange them in a grid pattern on the surface of the filling, forming a net.
COOKING
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Bake the pastiera in a preheated oven at 180°C – 355°F and cook for about 1 hour, or until the surface is golden brown, remembering that every oven is different, so the first time you should pay more attention.
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Once cooked, allow it to cool completely before removing from the mold and dusting with powdered sugar.
Homemade Neapolitan pastiera is a gesture of love and culinary tradition. With the right ingredients and a little patience, you can delight family and friends with this spectacular delicacy. If anything is unclear, I recommend checking out the video, and if your pastiera turns out well, send me a photo on Instagram.
