Creamy Neapolitan Pastiera: The Traditional Easter Recipe is one of those desserts that immediately smells like celebration and home. The shortcrust pastry encases a soft, aromatic filling of ricotta, cooked wheat and flavorings that make this cake truly special.
This is my pastiera recipe, the one I make every Easter and that I have perfected over time to find the perfect balance between creaminess and flavor. The result is a fragrant pastiera with a rich filling and a soft texture that becomes even better after a few hours of resting.
It is one of those desserts worth preparing calmly, because every slice tells the tradition of Neapolitan cuisine. If you love homemade sweets, this pastiera will win you over at the first bite.
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 35 Minutes
- Cooking time: 50 Minutes
- Portions: 24
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 329.27 (Kcal)
- Carbohydrates 53.27 (g) of which sugars 41.58 (g)
- Proteins 7.08 (g)
- Fat 10.53 (g) of which saturated 4.46 (g)of which unsaturated 5.48 (g)
- Fibers 0.98 (g)
- Sodium 260.69 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the pastiera
To make the creamy Neapolitan pastiera you need simple ingredients that together create a fragrant dessert rich in tradition. Below you will find everything needed to prepare the shortcrust pastry and the classic pastiera filling for Easter.
- 2.2 lb shortcrust pastry
- 1 1/4 cups milk
- 2 tbsp butter
- 1 pinch salt
- vanilla extract
- 2 3/4 cups ricotta (preferably a mixed (cow and sheep) ricotta)
- 3 cups sugar
- 4 eggs
- 1 egg yolk
- 1 cup candied citrus peels (mixed, mainly orange and citron)
- 1 vial orange blossom extract (orange blossom)
- 1 pinch ground cinnamon
- 1 package cooked wheat (grano cotto)
Useful tools to prepare the pastiera
To prepare the shortcrust pastry I recommend using a stand mixer with the paddle attachment, which allows you to obtain a homogeneous dough in a few minutes. The same mixer can also be used to prepare the ricotta cream by simply replacing the paddle with the whisk.
- 1 Stand mixer Howork
- 2 Aluminum pans
Preparing the pastiera
To prepare the creamy Neapolitan pastiera, start with the cooked wheat cream and then prepare the ricotta filling. Follow the step-by-step instructions to achieve a fragrant, perfect pastiera.
1️⃣ Cook the wheat
Place the cooked wheat in a small saucepan with the milk and butter. Bring to the heat and cook over medium heat for about 10 minutes, stirring occasionally. Turn off the heat and let it cool slightly before adding the vanilla extract.
2️⃣ Prepare the shortcrust pastry base
Make my shortcrust pastry that doesn’t require resting. Roll it out and line two 9.5-inch pans (buttered and floured). Set aside a small amount of dough that will be used to make the classic decorative lattice strips for the pastiera.
3️⃣ Prepare the ricotta filling
In a large bowl, add the ricotta and sugar and blend with an electric mixer until you obtain a smooth cream. Add the eggs and continue to whip until the mixture is light and homogeneous. Then add the flavorings and finally the candied peels.
Pour the cream into the shortcrust bases, decorate with the lattice strips and bake in a conventional oven at 356°F for about 50 minutes, until the surface is nicely golden.
Do not worry if the filling seems very soft: this is normal. Arrange the pastry strips pressed well against the edges so they won’t sink during baking.
Let the pastiere cool completely before removing them from the pans and dust them with powdered sugar.
Tips and storage for the pastiera
The most important tip is to let the pastiera rest for at least 12 hours before tasting. This step is fundamental because it allows the flavors to meld and the filling to become even more fragrant and creamy.
The pastiera keeps well in the refrigerator for 5-6 days, well covered or inside an airtight container. Before serving you can let it sit for a few minutes at room temperature to better appreciate its aroma.
And let’s be honest: it’s such a delicious dessert that it will hardly last that long! 😊
Frequently asked questions about pastiera
How long should the pastiera rest before being eaten?
The pastiera should rest for at least 12 hours after baking. This time allows the flavors to meld and the filling to become more compact and fragrant.
Should pastiera be stored in the refrigerator?
Yes, pastiera keeps well in the refrigerator for up to 5-6 days, covered with plastic wrap or in an airtight container. Before serving, it is recommended to let it sit for a few minutes at room temperature.
Can pastiera be prepared in advance?
Absolutely yes. In fact, preparing it one or two days in advance is ideal because the filling will have time to settle and become even creamier.
