PASTIERA NAPOLETANA: A Sweet Symphony from Naples

This delicious dessert, deeply rooted in Italian tradition, is a true celebration of flavors and textures.

With its rich history and delicious combination of ingredients, Pastiera Napoletana has enchanted palates for generations.

In this recipe, we will guide you through the art of creating this iconic dessert, from preparing the delicate shortcrust pastry to creating a delicious filling that embodies the essence of Naples.

Each step will lead you to experience the authentic taste of Italy in your own kitchen.

Whether you are drawn to the citrusy aroma of orange and lemon zest or the indulgent richness of candied citron, this recipe promises to captivate your senses and transport you to the sun-kissed shores of Naples.

Why You’ll Love This Recipe

• Authentic: Steeped in Neapolitan culinary heritage, this dessert is a symbol of Easter traditions.
• Sophisticated Flavors: A blend of citrus zest and candied fruits that captures the essence of Naples.
• Unique Texture: A creamy, tender filling encased in delicate shortcrust pastry.

Cooking Time

• Preparation Time: 40 minutes (plus 30 minutes for chilling the pastry dough)
• Cooking Time: 50–60 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8

INGREDIENTS:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• Zest of 1 lemon
• A pinch of salt

• 2 cups cooked wheat berries (or substitute with cooked rice)
• 4 cups whole milk
• 1 cup granulated sugar
• Zest of 1 orange
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/2 cup candied citron, finely chopped
• 1/2 cup candied orange peel, finely chopped
• 6 large eggs
• 1/4 cup unsalted butter, softened
• 1/4 cup all-purpose flour

• Confectioners’ sugar for dusting

1. To make the pastry, in a large bowl, mix together the flour, sugar, and salt. Add the softened butter and work it into the flour mixture using your fingertips until it resembles coarse crumbs. Add the eggs and lemon zest, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. In a saucepan, combine the cooked wheat berries (or rice) and milk. Cook over medium heat, stirring frequently, until the mixture thickens and the grains are tender. Remove from heat and let it cool.
3. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan.
4. In a large bowl, beat the eggs and sugar until light and fluffy. Add the vanilla extract, citrus zests, candied citron, and candied orange peel. Stir in the cooked wheat mixture.
5. In a separate bowl, cream the softened butter with the flour. Add this mixture to the filling and stir until well combined.
6. Roll out two-thirds of the pastry dough on a floured surface and use it to line the bottom and sides of the prepared pan. Pour the filling into the pastry-lined pan.
7. Roll out the remaining pastry dough and cut it into strips. Arrange the strips in a lattice pattern over the filling.
8. Bake in the preheated oven for 50-60 minutes, or until the pastry is golden and the filling is set.
9. Allow the pastiera to cool completely in the pan before removing the sides of the pan. Dust the top with confectioners’ sugar before serving.

Pastiera Napoletana Recipe

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Servings 8

Ingredients

  

For the pastry:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter softened
• 2 large eggs
• Zest of 1 lemon
• A pinch of salt

For the filling:

• 2 cups cooked wheat berries or substitute with cooked rice
• 4 cups whole milk
• 1 cup granulated sugar
• Zest of 1 orange
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/2 cup candied citron finely chopped
• 1/2 cup candied orange peel finely chopped
• 6 large eggs
• 1/4 cup unsalted butter softened
• 1/4 cup all-purpose flour

For the topping:

• Confectioners’ sugar for dusting

Instructions

 

• To make the pastry, in a large bowl, mix together the flour, sugar, and salt. Add the softened butter and work it into the flour mixture using your fingertips until it resembles coarse crumbs. Add the eggs and lemon zest, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• In a saucepan, combine the cooked wheat berries (or rice) and milk. Cook over medium heat, stirring frequently, until the mixture thickens and the grains are tender. Remove from heat and let it cool.
• Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan.
• In a large bowl, beat the eggs and sugar until light and fluffy. Add the vanilla extract, citrus zests, candied citron, and candied orange peel. Stir in the cooked wheat mixture.
• In a separate bowl, cream the softened butter with the flour. Add this mixture to the filling and stir until well combined.
• Roll out two-thirds of the pastry dough on a floured surface and use it to line the bottom and sides of the prepared pan. Pour the filling into the pastry-lined pan.
• Roll out the remaining pastry dough and cut it into strips. Arrange the strips in a lattice pattern over the filling.
• Bake in the preheated oven for 50-60 minutes, or until the pastry is golden and the filling is set.
• Allow the pastiera to cool completely in the pan before removing the sides of the pan. Dust the top with confectioners’ sugar before serving.