PASTIERA NAPOLETANA: A Classic Ricotta and Wheat Pie

This step-by-step recipe for authentic Neapolitan Pastiera is perfect for recreating one of Italy’s most beloved desserts.

Pastiera is a sweet, creamy and fragrant cake made with wheat, ricotta and orange blossom water.

Popular during Easter, it combines a buttery crust with a decadent filling of cooked wheat and ricotta, creating a delicious fusion of textures and flavors.

Why Love This Recipe?

• Rich Heritage: A classic symbol of Italian Easter.
• Incredible Flavor: The mix of ricotta, wheat, and citrus creates a heavenly dessert.
• Perfect Make-Ahead: Best served after resting, allowing flavors to meld beautifully.

Cooking Time

• Preparation Time: 1 hour (plus 1 hour chilling time for the dough)
• Cooking Time: 1 hour 15 minutes
• Cooling & Resting Time: 1 day (recommended)
• Total Time: 1 day 3 hours 15 minutes

Servings: 10

Ingredients

For the Dough (Short Crust Pastry):

• 2 ½ cups (300 g) whole wheat flour
• ⅔ cup (150 g) unsalted butter, cold and diced
• ½ cup (100 g) granulated sugar
• 1 large egg
• 1 large egg yolk
• Zest of 1 lemon
• A pinch of salt

For the Filling:

• 1 cup (200 g) pre-cooked wheat berries (or canned cooked wheat)
• 1 cup (240 ml) whole milk
• 2 tablespoons unsalted butter
• Zest of 1 lemon
• 1 lb (450 g) ricotta cheese, drained
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 teaspoons orange blossom water (or rose water)
• 1 tablespoon candied orange peel, finely chopped
• 1 tablespoon candied citron, finely chopped
• 1 teaspoon ground cinnamon (optional)
• Powdered sugar for dusting

Step-by-Step Method

1. Prepare the Dough

1. In a large bowl, mix flour, sugar, salt, and lemon zest.
2. Add cold butter cubes and rub into the flour until the mixture resembles coarse crumbs.
3. Mix in the egg and yolk, forming a dough. Do not overwork.
4. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.

2. Prepare the Wheat Filling

1. In a saucepan, combine wheat, milk, butter, and lemon zest.
2. Cook over low heat for 20 minutes, stirring often, until creamy.
3. Let cool to room temperature.

3. Prepare the Ricotta Mixture

1. Pass ricotta through a fine sieve for a creamy texture.
2. In a large bowl, mix ricotta, sugar, eggs, yolks, vanilla, orange blossom water, and cinnamon (if using).
3. Stir in candied orange peel and citron.

4. Assemble the Pastiera

1. Roll out two-thirds of the dough on a floured surface.
2. Line a 10-inch cake pan with the rolled dough, trimming the edges.
3. Fold the cooled wheat mixture into the ricotta filling, then pour into the pastry shell.
4. Roll out the remaining dough, cut into strips, and arrange in a lattice pattern over the filling.

5. Bake the Pastiera

1. Preheat oven to 350°F (175°C).
2. Bake for 1 hour to 1 hour 15 minutes, until golden brown and set.
3. Cool completely and rest for at least 1 day before serving.

6. Serve

1. Dust with powdered sugar before slicing.
2. Serve chilled or at room temperature.

Tips and Suggestions

• Flavor Boost: Use fresh orange blossom water for a true Mediterranean aroma.
• Resting Time: Allowing the cake to rest overnight enhances its flavors.
• Substitution: If you can’t find wheat berries, substitute with cooked barley or rice.

Nutritional Facts (Per Serving)

Conclusion

With its delicate balance of citrus, creamy ricotta, and a perfectly crumbly crust, Neapolitan Pastiera is a labor of love that delivers pure joy.

Celebrate Italian tradition with this exceptional dessert that’s as rich in history as it is in flavor.

Buon appetito!