Original recipe that’s simpler and quicker to prepare
The mini Neapolitan pastiere are a practical and irresistible version of the classic pastiera of the Neapolitan tradition. I love making them especially during Easter because they are easier to prepare, quicker to bake and much more convenient to serve.
These small pastiere keep all the aroma of the original recipe: ricotta, cooked wheat (grano cotto), orange blossom and citrus zest. The result is a fragrant and creamy dessert, perfect to enjoy at the end of a meal or to bring to the table during Easter lunch.
Also, being single-portion, they are very impressive and perfect to offer to guests.
Try also these pastiere:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
Ingredients
- 2 1/3 cups flour
- 2 egg yolks
- 1 egg white
- 4 tbsp lard
- 4 tbsp butter
- 1 1/2 cups cooked wheat (grano cotto)
- 3/4 cup milk
- 1 2/3 cups ricotta
- 1 cup sugar
- 2 eggs
- orange blossom aroma
- orange zest
Steps
Preparation video HERE.
I prepare the wheat
First, put the cooked wheat in a small saucepan with the milk and the lemon peel.
Bring to the heat and cook for about 20 minutes, stirring occasionally.
When the mixture is ready, let it cool completely.
I prepare the shortcrust pastry
In a bowl put the flour, the sugar, the butter, the lard, the egg yolks, the egg white and the vanilla aroma.
Knead quickly until you obtain a smooth dough.
Form a ball, wrap it in cling film and place it in the refrigerator for at least 30 minutes.
I prepare the filling
In a bowl place the ricotta and the sugar and mix well.
Add the now-cooled cooked wheat.
Also add:
orange blossom aroma
vanilla
a pinch of cinnamon
Mix well.
Finally add the eggs and the orange zest and blend until you obtain a creamy mixture.
Form the mini pastiere
Take the shortcrust pastry from the refrigerator.
Roll out about three quarters of the dough and cut out circles.
Lightly flour the molds and place a circle of pastry in each, pressing it to adhere well.
Roll out the remaining pastry and cut strips.
Prick the bottom with a fork.
Fill each mold with the prepared filling.
Place the strips on top to form the classic pastiera decoration.
🔥 Baking
Bake at 356°F for about 30 minutes.
Let cool completely before serving.
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✨ Result
You will obtain fragrant, creamy mini Neapolitan pastiere, perfect to serve, with all the taste of the tradition but easier and quicker to prepare.
Storage:
The mini pastiere can be stored:
3-4 days in the refrigerator well covered
they can be frozen for up to 1 month
Before serving, it is advisable to leave them a few minutes at room temperature.
FAQ (Questions and Answers)
Can I use only butter in the shortcrust pastry?Yes, you can replace the lard with butter.
How long do they last?They keep for up to 4 days in the refrigerator.
Can I prepare them the day before?Yes, the pastiera is even better the next day.
