The Neapolitan pastiera is one of the signature desserts of Easter, a dessert rich in history and tradition that wins you over with its enveloping aroma and unique taste. My easy pastiera recipe is perfect for anyone who wants to make it at home without difficulty, still obtaining a soft, creamy cake with an authentic flavor.
In this candied-fruit-free version, you can best appreciate the delicate flavor of the ricotta and the cooked wheat, enriched by spices and the intense aroma of orange extract. However, if you love candied fruit and don’t want to give it up, you can add 100 g of mixed candied fruit to the filling for an even more traditional touch (about 3.5 oz).
Another great advantage of this recipe is the oil-based shortcrust pastry, which makes the pastiera not only lighter but also quicker to prepare. Unlike the classic butter shortcrust, this version does not require refrigeration time and is ready to roll out and use immediately. Perfect if you’re short on time but don’t want to give up a homemade, fragrant, and indulgent dessert.
This easy and quick pastiera is ideal for anyone who wants to bring a traditional Neapolitan dessert to the table without too many complicated steps. The result will be a fragrant, balanced pastiera with an authentic taste, perfect to enjoy with company during the holidays or at any other time of the year.
Ready to get to work? Let’s look at the ingredients and steps to make a Neapolitan pastiera without candied fruit, with oil shortcrust pastry and an irresistible flavor!
If you’re looking for other recipes for your Easter lunch, take a look here:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour 30 Minutes
- Cooking time: 1 Hour 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
Follow my recipe step by step and prepare a delicious pastiera without candied fruit that will satisfy every palate.
- 400 g grano cotto
- 14 oz whole milk (about 1 1/6 cups (280 g / 9.5 fl oz))
- 2 tsp butter (about 2 tsp (10 g))
- 1 packet vanillin
- 1/4 cup sugar ((50 g))
- 2 2/3 cups all-purpose flour (00)
- 2 eggs (whole)
- 1/2 cup sugar ((100 g))
- 1 packet vanillin
- 1 3/4 tsp baking powder ((about 7 g))
- 1/3 cup sunflower seed oil ((about 5 1/2 tbsp / 80 g))
- 14 oz cow's ricotta (about 1 2/3 cups (400 g))
- 1 1/4 cups sugar ((250 g))
- 3 eggs (whole)
- 2 egg yolks
- 2 tsp orange extract
- 1 pinch ground cinnamon
Use my tools!
- Stand Mixer
- Spatulas
- Pastry Board
Steps
Start preparing your pastiera by making the wheat cream first, since it will need time to cool.
Pour the milk into a saucepan, add the cooked wheat, the sugar, the vanillin and the knob of butter. Stir and bring to a boil over medium heat. Cook for about 15–20 minutes, stirring frequently so the mixture doesn’t stick to the bottom.
When the wheat has absorbed the milk, turn off the heat, pour the mixture into a bowl and let it cool at room temperature for about half an hour.
Move on to preparing the oil shortcrust pastry, a dough that will amaze you for its flavor and texture… It doesn’t require chilling and it won’t break!!! It’s magical!
In a stand mixer (or a bowl works fine) pour the eggs and sugar and whisk until the mixture becomes creamy. If you use a stand mixer, switch to the dough hook, otherwise knead by hand — it’s an easy dough that doesn’t require much effort! Add the sunflower oil, the vanillin, the baking powder and little by little the flour. When the ingredients have combined, transfer the dough to a floured pastry board and knead until the dough is no longer sticky. If necessary, add a little more flour.
Using a rolling pin, roll the dough to about 3 mm thickness (about 1/8 in). Place one portion into a springform pan (diameter 26/28 cm — about 10 1/4–11 in) previously buttered and lined with parchment paper on the bottom. From the remaining dough, cut seven strips for the final decoration.
If you want to shape it like mine with a decorated side as well, cut ten strips in total.
Cover the pan and the dough strips with plastic wrap or a cloth and move on to the filling!
In a bowl put the eggs (three whole eggs and two yolks), the sugar and whisk with a whisk until you obtain a creamy mixture. Add the ricotta, two teaspoons of orange extract, the cooked wheat cream and the pinch of cinnamon.
For better results, I recommend covering the bowl with the filling with plastic wrap (or a plate) and placing it in the refrigerator for about an hour. This step is not mandatory! But if you do it, remember to chill the pan with the shortcrust pastry as well!!
Here we go, it’s time to bake!
Start preheating the oven to 338°F and place the rack on the second to last shelf of the oven.
Take your pan with the shortcrust pastry, pour the filling inside, and decorate with the strips — four horizontal and three diagonal — as tradition requires.
At this point your pastiera is ready!
I chose to finish mine with strips around the edge and little flowers with a silver sugar pearl in the center.
Bake for about 85–90 minutes. Note that cooking times are indicative and may vary depending on your oven.
If in the final minutes the top browns too much, place a sheet of aluminum foil over the pan.
Remove your pastiera from the oven and let it cool for an entire day.
Tips
The pastiera should be prepared the day before to allow the cake enough time to cool and settle.
If after resting it is not completely consumed, store it in the refrigerator in an airtight container or covered with aluminum foil, where it will keep for 2–3 days.
If desired, you can dust with powdered sugar.
