The pastiera with pastry cream is an even richer and creamier variation of the famous Neapolitan pastiera, one of the emblematic desserts of the Easter tradition. Alongside the classic filling of ricotta, cooked wheat and the fragrances of citrus and orange blossom, the addition of pastry cream makes the filling even silkier and more enveloping, giving each slice a soft and irresistible texture.
Perfect to prepare in the days leading up to the celebration, this version of the pastiera convinces for its balance of flavors and for the intense aroma that fills the kitchen while baking. Encased in a shell of fragrant shortcrust pastry and decorated with the must-have lattice strips on top, the pastiera with pastry cream is a beloved variation that combines tradition and indulgence, ideal to bring to the table to celebrate Easter with a show-stopping dessert rich in history.
Here you can find the recipe for its base:
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 24
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Easter, Easter Monday
Ingredients
- 4 cups all-purpose flour (type 00)
- 1 cup granulated sugar
- 7 oz butter (or lard)
- 3 whole eggs
- to taste orange zest (grated)
- 1 cup whole milk
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
- 2 egg yolks
- 19.8 oz cooked wheat (for pastiera)
- 1 1/4 cups milk
- 2 cups ricotta
- 1 1/2 cups granulated sugar
- 5 whole eggs
- 2 egg yolks
- 2 orange blossom vials
- 1 oz candied orange (or chocolate chips)
- 2 tbsp butter
Tools
- 1 Saucepan
- 2 Ring molds / tart pans
Steps
Prepare the pastry cream: in a small saucepan heat the milk with the lemon peel. In a bowl beat the egg yolks with the sugar until pale, then add the cornstarch (or flour). Pour the hot milk in a thin stream while stirring, then return everything to the heat and cook until the cream thickens. Transfer it to a bowl, cover with plastic wrap placed directly on the surface and let it cool completely.
Prepare the wheat cream: in a pan put the cooked wheat with the milk, the butter and the lemon zest. Cook over low heat for about 10–15 minutes, stirring often, until you obtain a soft cream. Let it cool slightly.
Make the filling: in a bowl work the well-drained ricotta with the sugar until smooth. Add the whole eggs and the yolks one at a time, mixing well.
Add the cold pastry cream and combine. Then add the now-warm wheat, the candied fruit cut into cubes or the chocolate chips or both, the orange blossom aroma and, if desired, a pinch of cinnamon. Stir until you obtain a homogeneous filling.
Assemble the pastiera: roll out the shortcrust pastry on a lightly floured surface to a thickness of about 4 mm (about 1/8 inch). Line a previously buttered and floured pastiera pan and trim the excess dough.
Pour the filling into the pan and level it with a spatula. Using the leftover pastry, cut strips and arrange them on the surface forming the classic lattice pattern.
Bake in a preheated static oven at 338–356 °F for about 60–70 minutes, or in a fan oven at 320 °F until the surface is golden.
Remove the pastiera from the oven and let it cool completely in the pan. For the best flavor, let it rest at least 12–24 hours before serving: the flavors will meld and the texture will be perfect.
The pastiera with pastry cream keeps very well and, as tradition says, it is even better after a few hours of rest, when the flavors blend perfectly.
At room temperature: once completely cooled, you can keep it under a cake dome for 1–2 days, in a cool, dry place.
In the refrigerator: because the filling also contains pastry cream, it is preferable to store it in the fridge, well covered, for 3–4 days. Before serving, let it come to room temperature for about 30 minutes.
In the freezer: the baked pastiera can be frozen for about 1 month. Wrap it well in plastic wrap and then in a freezer bag. To enjoy it at its best, let it thaw slowly in the fridge and then at room temperature.
