The pastiera traditional Neapolitan sweet recipe is one of the emblematic Neapolitan desserts of unique goodness (at least for me) and consists of a shortcrust pastry base and a creamy filling prepared with cooked wheat, ricotta, candied fruit, eggs and various aromatics.
Orange blossom water is never missing — it gives a distinctive and very particular fragrance!
Surely for Neapolitan friends who kindly follow me some amounts may not be exact and many will have the original pastiera recipe, the grandmother’s Neapolitan pastiera recipe, passed down for decades and certainly of unmatched goodness!
I believe it is such a unique and important recipe that every family has its own over time and keeps it jealously guarded, the Family’s Original Pastiera Recipe but I am quite satisfied with the result! We liked it a lot… I hope you will too!
INGREDIENTS OF THE PERFECT NEAPOLITAN PASTIERA
– COOKED WHEAT
-SHEEP RICOTTA
-ORANGE BLOSSOM WATER
-CINNAMON
-CANDIED FRUIT
RULES AND CURIOSITIES ABOUT THE PERFECT NEAPOLITAN PASTIERA
1) It’s an extraordinary cake that is even better the next day — in fact let it rest and ENJOY THE NEAPOLITAN PASTIERA ONLY THE NEXT DAY!!
2) The shortcrust strips should, well, ideally be 7 because they represent the three Decumani and the four Cardines of the ancient Greek city. The shortcrust strips on the pastiera must therefore recall the map of the historic center of Naples, which is crossed by 3 decumani parallel to the coast, namely the Upper Decumanus (Via Sapienza), then Via dell’Anticaglia and Via Santi Apostoli.
3) DO NOT put the NEAPOLITAN PASTIERA in the refrigerator!!!!!!!!!!! It keeps and is splendid for 7/10 days in a cool dry place.
4) The typical pan for the Neapolitan pastiera is the RUOTO — a word that I believe comes from the fact that the tart pan is round like a wheel!
5)THE PERFECT WINE TO ACCOMPANY THE NEAPOLITAN PASTIERA is a sweet Lacryma Christi from Vesuvius or a Passito from Pantelleria.
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I opened a recipe channel open to everyone and free on WhatsApp — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
NEAPOLITAN PASTIERA
The kitchen of ASI
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: Pan 10 1/4 in diameter
- Cooking methods: Oven
- Cuisine: Italian
Ingredients PASTIERA Traditional Neapolitan Sweet Recipe
- 1/2 cup + 1 tbsp (about 4.4 oz) Butter (Shortcrust pastry)
- 2 Egg yolks (Shortcrust pastry)
- 1 Medium egg (Shortcrust pastry)
- 2 cups All-purpose flour (Shortcrust pastry)
- 1/2 cup Sugar (Shortcrust pastry)
- 1 3/4 cups Cooked wheat (Filling)
- 3 Medium eggs (Filling)
- 4 1/4 cups Milk (Filling)
- 2/3 cup Cow's ricotta (Filling)
- 2/3 cup Sheep ricotta (Filling)
- 1 1/4 cups Sugar (Filling)
- 2/3 cup Candied citron (Filling)
- 2/3 cup Candied orange (Filling)
- to taste Ground cinnamon (Filling)
Tools PASTIERA Traditional Neapolitan Sweet Recipe
#ADV
- Spianatoia
- Casseruola
- Ciotola
FOR THE PREPARATION OF THE PASTIERA RECIPE Traditional Neapolitan Sweet Recipe
Make a well on the work surface
and mix all the ingredients to make the shortcrust pastry, then put the dough ball to rest in the refrigerator.For the preparation of the typical Neapolitan pastiera, in a large casserole combine the milk and the cooked wheat and let it cook until it absorbs the liquid with the lemon peel, stirring from time to time.
When the milk is almost completely absorbed and a soft creamy mixture with the wheat has formed, remove the peel and mix in a bowl the sugar and the ricotta to obtain a smooth mixture for the filling of the original Neapolitan pastiera.
Now add all the other ingredients: the cooked wheat, the candied fruit, the eggs, the orange blossom water, the vanilla, a dusting of cinnamon; set everything aside and let’s prepare the shortcrust shell of the easy Neapolitan pastiera recipe.
Take the shortcrust pastry out of the fridge and line our buttered and floured pan with it, or protect it with parchment paper.
Be careful to reserve a little pastry to decorate the original Neapolitan pastiera making the classic diamond strips. Mine came out a bit crooked but let’s pretend nothing happened!!!
Then pour our super creamy and fragrant mixture into the shortcrust of the Neapolitan pastiera and then decorate the surface with small strips of pastry previously set aside.
In a preheated oven at 356 °F place the original Neapolitan pastiera and let it bake for about 45 minutes until golden… Enjoy this delicious and scrumptious Neapolitan pastiera recipe!
Annalisa
Tips and notes
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