The Neapolitan pastiera is much more than a dessert: it is a hug from tradition, the scent of Easter filling the house, the recipe that unites family and memories. Every family has its own version, and I also propose mine, with some small modifications to make it lighter without taking away from the taste. Less sugar, fewer eggs, but all the magic of a fragrant dough and a rich and creamy filling. Preparing it requires time and care, but trust me: every single bite will reward your patience.
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Days 1 Hour
- Preparation time: 1 Hour 30 Minutes
- Portions: 5 Pans
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients for 5 pans of Neapolitan Pastiera
- 2.2 lbs All-purpose flour
- 14.1 oz Sugar
- 14.1 oz Butter
- 6 Whole eggs
- Grated zest of one orange
- Butter (For the pans)
- 2.2 lbs Cooked wheat
- 2.5 cups Milk
- 2 tbsps Butter
- 2.2 lbs Mixed ricotta
- 7.1 oz Sugar
- 3 Whole eggs
- 2 Egg yolks
- Orange blossom aroma
- Candied fruits (optional)
- Pastry cream (same amount as the recipe in the link)
Preparation
Quickly knead flour, sugar, soft butter, eggs, and grated orange zest. Work as little as possible to avoid heating the dough. When it is homogeneous, wrap it in plastic wrap and refrigerate for at least 30 minutes (better for 1 hour if you worked it too much).
Why work it little? A dough overworked becomes elastic, not crumbly.Cook the wheat
In a large pot, pour the cooked wheat, the milk, and the two tablespoons of butter. Turn the flame to low and cook, stirring often, until the wheat absorbs the milk and becomes a dense, fragrant cream.
Let it cool completely before using.
🔸 Tip: This step can be done the day before, storing everything in the fridge.Prepare the pastry cream
Prepare your pastry cream HERE IS THE LINK. Once ready, cover it with plastic wrap to contact and let it cool completely.Work the ricotta
In a large bowl, place the well-drained ricotta, the sugar, the 3 whole eggs, and the 2 yolks. Mix with a whisk or spatula until you get a smooth and creamy mixture.Combine everything
Now that everything is cold, add the cooked wheat to the ricotta, the pastry cream, a few tablespoons of orange blossom aroma (without overdoing it!), and the candied fruits, if you use them.
🔸 Note: Orange blossom aroma is typical but should be used sparingly because it is very intense. Add a little at a time and taste.
🔸 If you like a smoother filling, you can blend part of the wheat, but others prefer to feel the whole grains, as tradition dictates.
Mix everything carefully, and here’s the filling for your Neapolitan pastiera!Divide the dough into 5 portions. Roll them out on lightly floured parchment paper and line the previously buttered and floured pans. Prick the bottom with a fork.
Pour the cream into the pans up to an inch from the edge. With the leftover dough, create the classic decorative strips (in a lattice pattern) using a fluted wheel.
Useful Tips
The pastiera should be prepared at least 2 days in advance, even 3 if you can.
Do not overdo it with the orange blossom aroma, it can be too overpowering.
It can be kept for up to 5-6 days in the fridge, even better outside if the temperature is cool.
Variations
Without candied fruits: skip them if you don’t like them, the taste will remain excellent.
With chocolate: add dark chocolate chips to the cream for a more modern version.
Mini pastieras: use small molds of 4-5 inches for elegant single servings.
FAQ – Traditional Neapolitan Pastiera
Can I use only cow’s milk ricotta?
Yes, it will be more delicate. But mixed ricotta gives more flavor.
I can’t find cooked wheat, can I substitute it?
You can cook pearl wheat, but it takes a long time. Ready-cooked wheat is the best choice.
The cream seems liquid, is it normal?
Yes, it is quite fluid before baking, but it sets in the oven and during subsequent resting.
Can I freeze it?
Better not. The texture changes a lot. But it keeps well in the fridge for several days.
The Neapolitan pastiera is a tribute to patience and tradition, a dessert that smells of home, celebration, and family. Preparing it with your own hands is an act of love, and with this lighter version, you can enjoy it without feeling too guilty. If you try it, let me know how it turned out and if you made any variations: each version is a little story to tell!
