Neapolitan pastiera in the air fryer is a typical Neapolitan dessert, easy to make and irresistible.
The pastiera is a rich tart with an unmistakable flavor, typical especially during Easter. It likely originated in the convents of Naples between the 16th and 17th centuries as a symbolic dessert of rebirth and, indeed, of Easter.
A pastiera cooked in the air fryer, thanks to the particularities of this method, stays crisp on the outside while keeping a moist, soft, flavorful, and aromatic center—absolutely irresistible.
Read how to make Neapolitan pastiera in the air fryer with the easy recipe below, as usual, right after the photo 😉
You might also be interested in the following pastiera versions/recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 35 Minutes
- Cooking time: 1 Hour 10 Minutes
- Portions: 8 People
- Cooking methods: Air fryer, Stovetop
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour (farina 00)
- 3/4 cup butter
- 2 cups granulated sugar
- 5 eggs
- 3/4 cup milk
- 17.6 oz pre-cooked wheat (grano precotto)
- 14 oz ricotta
- orange zest (from one orange)
- lemon zest (from one lemon)
- 3.5 oz candied fruit (canditi)
- 1 tsp orange blossom water
- 1 pinch ground cinnamon
- salt
- powdered sugar (for decorating, optional)
Preparation of the Neapolitan Pastiera in the Air Fryer
Prepare the shortcrust pastry.
In a large bowl mix the flour with 1/2 cup + 2 tbsp of the sugar.
Add 2/3 cup of butter (cut into pieces) and work until you obtain a sandy texture.
Add two eggs, the grated lemon zest, and a pinch of salt, and knead until the dough is smooth and homogeneous.
Form into a disk, wrap in plastic wrap, and let rest in the refrigerator for one hour.Meanwhile, prepare the filling.
Put the pre-cooked wheat in a small saucepan with the milk, the orange zest, a pinch of salt, a pinch of ground cinnamon, and the remaining butter.
Bring to a boil, lower the heat and let simmer for fifteen minutes, then turn off the heat and let cool.
Sift the ricotta into a bowl.
Add the remaining sugar, the remaining eggs, the orange blossom water and mix until you obtain a smooth cream.
Remove the orange zest from the cooled wheat mixture and add the latter to the ricotta cream together with the candied fruit, mixing thoroughly.Take the pastry out of the fridge and roll out slightly more than half into a thin disk large enough to line the bottom and sides of a tart pan that fits your air fryer.
Butter and flour the pan and line it with the rolled pastry disk.
Pour the prepared filling into the pastry shell, then roll out the remaining pastry to make the strips to arrange on top.Preheat the air fryer at the highest setting for a few minutes, then bake the pastiera at 320°F for fifty minutes.
Use the skewer test to check the doneness of the pastiera: the skewer inserted into the cake should come out dry; if not, extend the cooking time until it does.
Allow to cool completely before removing from the pan and dust with powdered sugar if desired.
Notes
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