The Neapolitan Pastiera: A dessert you won’t do without with History and Tradition.
Hi everyone! Today I want to tell you about a dessert that holds a special place in the hearts of many Italians, especially Neapolitans: the pastiera. The Neapolitan pastiera is a pastry from Neapolitan confectionery typical of the Easter period. Like our homemade dove cakes, let’s start from the Colomba with red fruits and chocolate chips, or the Colomba lemon curd and chocolate, the Chocolate-glazed Colomba, although many prefer the classic Colomba.
The Pastiera is a tart made with shortcrust pastry with a soft filling of ricotta, eggs, sugar and cooked wheat. I tasted it some time ago for the first time in great company and today I wanted to make it, because it’s a dessert that truly deserves to be prepared. I asked a Campanian friend for the recipe to be sure it would turn out excellent!
This dessert is not only delicious, but it’s also steeped in history and traditions that date back centuries. Get ready to discover the charm of this sweet and maybe try making it yourself!
The Neapolitan pastiera has ancient origins, going back even to Greek and Roman times. It is said to have been offered to the gods during spring celebrations. Over time, the recipe evolved, incorporating local ingredients like wheat, which symbolizes rebirth and fertility, and the scents of orange blossom.
In the 19th century, the pastiera became a symbol of Easter in Naples. Families prepared this dessert to celebrate the arrival of spring and the resurrection of Christ. Each family has its own recipe, passed down through generations, making every pastiera unique and special.
Here are some ideas for your Easter:
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 1 Hour
- Cooking time: 1 Hour
- Portions: 2 pastiere for 12 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients The Neapolitan Pastiera: A dessert you won’t do without with History and Tradition
- 4 cups all-purpose flour ("00" flour)
- 2 tbsp honey
- 5.3 oz butter (about 2/3 cup)
- 1 1/4 cups powdered sugar (icing sugar)
- 1 pinch salt
- 1 sachet vanillin
- 19.8 oz cooked wheat (grano cotto) (about 1.24 lb / ~3 1/4 cups)
- 6 eggs
- 2 egg yolks
- 24.7 oz sheep's milk ricotta (about 3 cups)
- 1 1/4 cups whole milk (about 10 fl oz)
- 2 1/4 cups granulated sugar
- 1 tbsp millefiori honey
- 1 cup candied citrus peel (about 5.3 oz)
- 1 lemon (zest)
- 1 orange (zest)
- 1 tsp butter
- as needed powdered sugar for dusting
Tools The Neapolitan Pastiera: A dessert you won’t do without with History and Tradition
- Stand Mixer
- Baking Pans
- Immersion Blender
- Pans
Steps Neapolitan pastiera
The Neapolitan Pastiera: A dessert you won’t do without with History and Tradition
Put the softened butter in the bowl of the stand mixer fitted with the paddle. Add the powdered sugar and honey and run the mixer for 1 minute at speed 2. Add the salt and vanillin dissolved in a little water and the eggs and mix for another 30 seconds, scraping the butter from the sides of the bowl.
Finally add the sifted flour, run the mixer again with the paddle for another 30 seconds, always scraping any dough stuck to the sides of the bowl. Remove from the bowl and bring the shortcrust pastry to the work surface to form a ball; it does not need much kneading.Wrap it in plastic wrap and refrigerate for 1 hour. Before using, take the pastry out of the fridge 30 minutes ahead to soften slightly.
In a small saucepan cook the cooked wheat with the milk and the tablespoon of butter for 20 minutes, then turn off the heat and blend with an immersion blender.
Whisk the eggs with the sugar using an electric whisk for ten minutes, they should become pale and frothy.
Add the ricotta and continue to beat. Add the honey and the grated citrus zests. Finally add the cooled cooked wheat and the candied peel (the recipe for candied peel can be found HERE).
Roll out the shortcrust pastry with a rolling pin (you will get two pastiere of 24 cm) and reserve a good piece to cut strips for the top. Place the pastry in a buttered and floured tart pan or lined with parchment paper.
Add the filling and arrange the strips of pastry on top. Bake in a conventional oven at 356°F (180°C) for about 1 hour. Do the toothpick test; if it comes out wet, bake a few more minutes. Once baked, let cool completely. The pastiera develops deeper flavors if left to rest for a day before serving.
The Neapolitan pastiera is a symbol of sharing. Traditionally served during the Easter festivities, today it is appreciated all year round. Eating it with friends and family enriches the moment, making it even more special. There is nothing better than enjoying a slice of pastiera with a good coffee, chatting and laughing together.
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Although the traditional pastiera recipe is beloved by all, there are several variations worth trying:
Chocolate Pastiera: add dark chocolate to the filling for a richer touch.
Vegan Pastiera: replace eggs and ricotta with plant-based alternatives. Almond cream can substitute ricotta, while chickpea flour can be used as a binder.
Pastiera without Wheat: other versions do not include cooked wheat but still aim to evoke the Easter sweet.
Here is a journey into the world of the Neapolitan pastiera! This fascinating dessert is much more than a simple delicacy; it represents culture, tradition and a love of cooking. If you have never tried it, I encourage you to do so: whether you buy a pastiera ready-made or try to make it yourself, this dessert will surely be a success. Happy Easter and enjoy your meal!
FAQ (Questions and Answers)
But instead of honey shouldn’t we use a tablespoon of orange blossom water?
Yes, since we couldn’t find it I substituted it with millefiori honey.
