The Neapolitan pastiera is one of the symbolic desserts of Easter, a dessert rich in history and tradition that enchants with its enveloping aroma and unique flavor. My easy pastiera recipe is perfect for those who want to prepare it at home without difficulty, still obtaining a soft, creamy dessert with an authentic taste.
In this version without candied fruit, you can best appreciate the delicate flavor of ricotta and cooked wheat, enriched by spices and the intense aroma of orange extract. However, if you love candied fruit and don’t want to give it up, you can add 100 g of mixed candied fruit to the filling for an even more traditional touch.
Another great advantage of this recipe is the oil shortcrust, which makes the pastiera not only lighter but also faster to prepare. Unlike the classic butter shortcrust, this version does not require resting time in the fridge and is ready to be rolled out and used. Perfect if you have little time but don’t want to give up a homemade, fragrant, and delicious dessert.
This easy and quick pastiera is ideal for those who want to bring a traditional Neapolitan dessert to the table without too many complicated steps. The result will be a fragrant, balanced, and authentically flavored pastiera, perfect to enjoy in company during the holidays or any other time of the year.
Ready to get started? Let’s see together the ingredients and procedure to prepare a Neapolitan pastiera without candied fruit, with oil shortcrust, and with an irresistible taste!
If you are looking for other recipes for your Easter lunch, take a look here:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 1 Hour 30 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
Follow my recipe step by step, and prepare a delicious pastiera without candied fruit that will satisfy all palates.
- 14.1 oz cooked wheat
- 1 1/4 cups whole milk
- 2 tsp butter
- 1 packet vanillin
- 1/4 cup sugar
- 2 3/4 cups all-purpose flour
- 2 eggs (whole)
- 1/2 cup sugar
- 1 packet vanillin
- 1/4 oz baking powder
- 1/3 cup sunflower oil
- 14.1 oz cow's milk ricotta
- 1 1/4 cups sugar
- 3 eggs (whole)
- 2 egg yolks
- 2 tsp orange extract
- 1 pinch cinnamon powder
Use my tools!
To make this recipe, I used some products that I purchased on Amazon that helped me in making this fantastic cake:
- Stand Mixer
- Spatulas
- Oven
- Pastry Board
Steps
Start preparing your pastiera by making the wheat cream, as it will need to cool.
Pour the milk into a saucepan, add the cooked wheat, sugar, vanillin, and a knob of butter. Stir and bring to a boil over medium heat. Cook for about 15/20 minutes, stirring frequently to prevent sticking on the bottom.
When the wheat has absorbed the milk, turn off the heat, pour the mixture into a bowl, and let it cool at room temperature for about half an hour.
Now prepare the oil shortcrust pastry, which will surprise you with its flavor and consistency… No need for chilling in the fridge and it doesn’t break!!! It’s magical!
In a stand mixer (or a bowl is fine) pour the eggs, sugar, and beat with a whisk until the mixture becomes creamy. If using the mixer, replace the whisk with the dough hook, otherwise knead by hand, it’s an easy dough that doesn’t require much effort! Add sunflower oil, vanillin, baking powder, and gradually add the flour. When the ingredients are combined, transfer the mixture onto a floured pastry board and knead until the dough is no longer sticky. If necessary, add a little more flour.
With the help of a rolling pin, roll out the dough to a thickness of about 1/8 inch (3 mm), place a part of it in a springform pan (10/11 inches in diameter) previously greased and lined with parchment paper at the bottom. Use the remaining dough to cut seven strips for the final decoration of the pastiera.
If you want to make it like mine with even the edge, the strips will be ten.
Cover the pan and the dough strips with plastic wrap or a tea towel and focus on the pastiera filling!
In a bowl, add the eggs (three whole eggs and two yolks), sugar, and beat with a whisk until creamy. Add the ricotta, two teaspoons of orange extract, the cooked wheat cream, and a pinch of cinnamon.
For a better result, I recommend covering the bowl with the filling with plastic wrap (or a plate) and placing it in the fridge for an hour. This step is not mandatory! But if you do it, remember to also chill the pan with the shortcrust pastry!!
It’s time for the baking!
Preheat the oven to 340°F (170°C) and move the rack to the second-to-last shelf of the oven.
Take your pan with the shortcrust pastry, pour the filling inside, decorate with the strips, four horizontally and three oblique, as tradition dictates.
At this point, your pastiera is ready!
I wanted to finish it with strips around the edge and little flowers with a silver sugar grain inside.
Bake for about 85/90 minutes. Be cautious as baking times may vary depending on the type of oven.
If it starts browning too much in the last few minutes of baking, place a sheet of aluminum foil over the pan.
Remove your pastiera from the oven and let it cool for an entire day.
Tips
The pastiera should be prepared the day before to allow it sufficient time to cool.
If not completely consumed after resting, it should be stored in the refrigerator in an airtight container or covered with aluminum foil, where it will keep for 2/3 days.
If you like, you can decorate with powdered sugar.
