Steps

• Start with the dietetic shortcrust pastry. Put all the ingredients for the pastry in a bowl or your mixer, knead everything well and, when the dough is ready, divide it into two parts, 2/3 for the shell, and the rest for the strips.

  

• The filling: In the meantime, let the shortcrust pastry rest, put the wheat in a non-stick saucepan with the milk, and cook until the milk is completely absorbed.

• Turn off the heat and let it cool completely, then add the ricotta, egg, sweetener, orange blossom flavor, grated orange zest, and cinnamon.

  Mix all the ingredients well together, and proceed with the recipe.

  Preheat the oven to 302°F in static mode. Butter and flour a round aluminum pastiera mold (Ø 9 inches).

  

• Let’s assemble the pastiera: take the larger shortcrust pastry and start rolling it out with a rolling pin.

  

• Line a 9-inch pan that has been previously buttered and floured. Then trim the excess dough with a small knife and knead it again; it will be used for making strips, along with the one we set aside. Prick the bottom with a fork.

  

• Now pour the wheat and ricotta mixture into the pastry shell.

  

• Then roll out the rest of the dough, always until you get a thickness of half a cm, and make strips about 1 cm wide with a pasta cutter wheel.

  

• Then place them on the pastiera crossed over each other, making sure to match the ends with the edges of the mold; if you have leftover dough, you can have fun decorating further

  

• At this point bake in a preheated static oven at 356°F for about 40 minutes, making sure to move the pastiera to the lowest rack in the last 5 minutes of baking.

  If the strips darken too much, cover the pastiera with a sheet of parchment paper and one of aluminum foil.

  

• Then remove the dietetic Neapolitan pastiera from the oven and let it cool completely. Before serving, you can dust the surface with sweetener or powdered sugar as you like.

  

• Put the sweetener and orange zest in the bowl, pulverize: 10 sec./speed 10. Gather at the bottom with the spatula.

  

• Add: 150 g all-purpose flour, 100 g whole wheat flour, 120 g Philadelphia, 2 whole eggs and knead: 30 sec./speed 5.

  

• Transfer the dough onto the work surface, compact it with your hands into a loaf and then divide it into two parts, 2/3 for the shell, and the rest for the strips.

  Wrap both in plastic wrap and let them rest for an hour in the fridge.

  

• Let’s make the sweet ricotta.

  In the clean and dry bowl, put the ricotta and sweetener, mix: 30 sec./speed 4. Transfer to a bowl, cover with cling film, store in the fridge, and proceed with the recipe.

  

• Let’s prepare the flavored wheat.

  In the clean bowl put the cooked wheat, and the milk, cook: 20 min./176°F/reverse/speed 1. Transfer the mixture to a bowl, cover with plastic wrap, and wait for the preparations to rest, i.e., when everything is cooled.

• Filling: Now that everything has cooled, put the sweet ricotta, egg, sweetener, orange blossom flavor, grated orange zest, and cinnamon in the bowl, and mix: 1 min./reverse/speed 4.

• Add the flavored wheat, mix: 1 min./reverse/speed 3.

  You can leave the mixture in the bowl while you roll out the pastry.

• Let’s assemble the pastiera: Preheat the oven to 302°F in static mode. Butter and flour a round aluminum pastiera mold (Ø 9 inches).

• Take the larger shortcrust pastry and start rolling it out with a rolling pin. Place it in the mold and, then trim the excess dough with a small knife and knead it again; it will be used for making strips, along with the one we set aside. Prick the bottom with a fork.

  

• Now pour the wheat and ricotta mixture into the pastry shell.

  Then roll out the rest of the dough, always until you get a thickness of half a cm and make strips about 1.5 cm wide with a pasta cutter wheel.

  

• Then place them on the pastiera crossed over each other, making sure to match the ends with the edges of the mold.

  

• At this point bake in a preheated static oven at 356°F for about 40 minutes, making sure to move the pastiera to the lowest rack in the last 5 minutes of baking.

  

• Then remove the dietetic Neapolitan pastiera from the oven and let it cool completely. Before serving, you can dust the surface with sweetener or powdered sugar as you like.