Neapolitan Pastiera 24 cm:
There are few things in the world that make me happy, like a slice of freshly baked Pastiera.
The creamy filling’s texture, the crunchy and crumbly crust, and the blend of orange blossom, lemon, and a hint of cinnamon create an utterly divine combination.
Pastiera is one of those desserts that evokes home, family, tradition. And I can’t wait to eat it all!
It takes a bit of effort, but the result is absolutely perfect! Once it’s ready, all that’s left is to enjoy it with a nice, warm coffee!
- Difficulty: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for a Neapolitan Pastiera 24 cm
Here’s how to prepare a Pastiera in the 24 cm mold.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup shortening
- 1 egg
- 1 pinch salt
- 1 1/4 cups pre-cooked wheat
- 2 tbsp shortening
- 1/2 cup milk
- 1 1/2 cups ricotta cheese
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 2 tsp millefiori (or orange blossom)
- 1/4 cup candied citron
Tools
Below is the procedure and tips for Your Easter Neapolitan Pastiera
- 1 Aluminum baking pan pan
Steps
Let’s start with the filling so it has time to rest: Put the pre-cooked wheat in a pot with the milk, shortening, orange peel, lemon or citron peel, and a pinch of salt. If you like, add a pinch of cinnamon as well.
Cook over medium-low heat until it thickens into a cream. Remove from heat and let it cool.Then take good ricotta, preferably sheep or goat, which is more compact and suitable for desserts. If needed, let it drain in a sieve the night before, then sift it again to make it softer and creamier.
Some people add sugar and let it rest overnight.
Blend the ricotta with sugar if you haven’t done so already. Add the beaten egg and yolk, the grated peel of one lemon, the grated peel of one orange, and the orange blossom and/or millefiori essence. I recommend 2 tsp if in a bottle, otherwise one vial is enough.
Always check the intensity of the aroma.Mix everything well until you get a smooth, lump-free cream, and finally add the candied citron. Set aside and move on to the shortcrust pastry for the Pastiera.
In a large bowl, put the all-purpose flour, sugar, pinch of salt, and shortening. Work until you get a crumbly mixture. Then add the beaten egg, the grated orange peel, and lemon zest, and knead until you get a smooth and soft dough ball.
Let the shortcrust pastry rest wrapped in plastic wrap for 1 hour.For the shortcrust pastry: Once the shortcrust pastry has rested, cut it in half and roll it out to about 1/2 inch thickness, not too thick. Line a 24 cm Pastiera mold greased and floured, with the prepared shortcrust pastry, refine the edges, and fill with the prepared Pastiera filling.
Cut 7 strips with a knife or a fluted wheel. Place the typical grid on top of the filling inside the pastry.
Bake in a static oven on the lower-middle shelf at 340/360 degrees Fahrenheit until golden brown on the middle shelf.
The filling will swell during baking, but don’t worry; when it starts to settle and compact, our Pastiera tart is ready.
Let it rest until it cools down.Serve our dessert in slices with a dusting of powdered sugar. Happy Easter to everyone!
It can be stored for a maximum of 5 days as it contains eggs in a cool environment, closed in airtight containers, a cake dome, or wrapped in plastic wrap.
