Steps for the classic Neapolitan pastiera

• For the preparation of the pastiera, start with the base, so prepare the shortcrust pastry first.

  You can make the dough by hand or with a simple food processor or stand mixer.

  In the stand mixer’s bowl, place the sugar with the slightly softened butter cut into pieces, work the ingredients for a few minutes using speed 2, add the eggs, the grated orange zest, the orange blossom water, the sifted flour, and baking powder.
  
  Work the dough quickly and mix the ingredients well.
  Pour it onto a work surface, compact the dough by hand, form a ball, and let it rest in the fridge for about 30 minutes.

• In a pot, pour the entire jar of wheat, milk, a tablespoon of butter, and the grated orange zest, bring to a boil while stirring, and cook until it becomes a cream.
  
  Pass the ricotta through a sieve; it must be fine and also very dry (or put everything in the stand mixer and mix the ingredients well with the k-beater), then add the sugar, cinnamon, the 2 eggs plus the yolks, work well and then pour everything into the pot with the wheat. Also add the candied orange peel in small pieces, mix again, it should be a good, soft, and fragrant filling.
  If you don’t like feeling the pieces of candied fruit, you can blend them before adding to the filling.

  

• With the shortcrust pastry dough, you can make one large pastiera, or two small ones, or many mini pastierine, or both, the choice is yours.

  Take the pastry from the fridge with the rolling pin, work it a bit, then roll out a sheet, to a thickness of about 1/8 inch, cut out a circle, and line a round baking pan, then prick the edges with a fork.
  If making a large one, use a 11-inch pan, or medium or small ones, two of 8-10 inches, or mini molds.
  Then roll out the remaining dough and cut wide strips.

  With a ladle, fill with the soft wheat and ricotta filling, level well, then cover with diamond-shaped strips and trim the excess edges.

  
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• Follow the procedure as for the large one, but use mini tart molds.

  

• The pastiera should be cooked slowly and for a long time because gentle cooking will favor a well-cooked filling and a golden, not burnt, crust. Slow cooking will also ensure a better flavor.

  Bake in a preheated oven on the middle-lower rack at 340°F for about 1 hour in a static oven and 50 minutes in a fan-assisted oven.
  For the mini pastierine, halve the cooking times.
  
  For the precise minutes, adjust based on the power of your ovens, alternating the pan positions, first on the lower shelf and then higher, when it’s quite golden remove from the oven, let cool before taking out of the mold.
  Optionally, sprinkle with  powdered sugar.

  

• Place the pastiera on a cardboard tray, which you can find in pastry shops or large supermarkets, wrap and close with transparent food sheets, help with adhesive tape, and then tie the closure with a nice colored ribbon and a few sprigs of olive, fake flowers, or something else.

  
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• Mini pastierine, beautiful and delicious to taste or give as single servings!