MILLEFEUILLE WITH SWEET EASTER PASTIERA, easy and quick to prepare, an interesting recipe, a cake with puff pastry and cream that can be made in no time.
A unique and interesting idea, the millefeuille with pastiera is my idea that prepares in a short time, without shortcrust pastry, with wheat and custard, perfect to enjoy on Easter day.
The recipe of the millefeuille with pastiera has as a base the cream of the typical Neapolitan cake with the addition of custard. In Naples, there are two versions: a simple one and a richer one.
Of course, you can always decide to omit the custard and keep it with its filling of ricotta, cooked wheat, and candied fruits, but I recommend trying it this way; it’s tastier.
At my home, we loved this somewhat lighter idea, so to speak, with puff pastry, even though I went beyond the tradition of typical Easter desserts.
Follow me in the kitchen today, there’s the millefeuille with pastiera!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 40 Minutes
- Portions: 4-6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 574.40 (Kcal)
- Carbohydrates 60.99 (g) of which sugars 28.83 (g)
- Proteins 14.92 (g)
- Fat 30.45 (g) of which saturated 8.24 (g)of which unsaturated 20.49 (g)
- Fibers 2.04 (g)
- Sodium 331.84 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 puff pastry (ready)
- 1 cup custard
- 1 cup ricotta
- 5/8 cup cooked wheat
- 3 drops orange flavor (orange blossom)
- 1/4 cup sugar
- 2 tbsps candied fruits
Preparation
For the recipe, I used cooked wheat; of course, you can take the dry one, soak it and then cook it.
Prepare the custard HERE and let it cool.
In a bowl, mix the well-drained ricotta with sugar, flavor, and candied fruits, then add the wheat and cream.
Mix well and put in the freezer while you prepare the puff pastry, or in the fridge if you prepare the dessert in advance.
Cut the puff pastry into 4 equal parts and use only 3 sheets; place them on the baking tray lined with parchment paper, prick with a fork and sprinkle with granulated sugar.
Bake and cook in a preheated ventilated oven at 392°F for about 10 minutes until golden, then take out and let cool.
Place a puff pastry sheet on the serving plate and fill with a first layer of cream, then repeat with the second layer and cover with the last puff pastry.
Dust with powdered sugar and keep in the fridge until serving.
Bon appétit
ORIGINAL RECIPE ONLY ON ARTE IN CUCINA
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