Delicious Recipes

Neapolitan Pastiera

in cucina con pina
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Neapolitan Pastiera forever — don’t tell me it’s too early to prepare it. Of course I never let myself be caught unprepared. This isn’t an easy or pleasant time, but we’ll get through it and this will help us appreciate life and the beautiful things even more, so let’s get to work. Naturally the fragrance that fills the house is what I enjoy most during baking. An essential and indispensable element for preparing this dessert are orange blossoms. The pastiera, the quintessential Neapolitan sweet, known worldwide. Easter is the time when pastiera is mainly prepared, although today you can find it in pastry shops year-round. This typical springtime dessert is rich in fragrances such as orange blossom (the flower of citrus trees), and unsurprisingly it is included in the pastiera along with other ingredients. Together, of course, the ingredients all contribute to the final sweetness and beauty of the Neapolitan pastiera.

  • Difficulty: Medium
  • Cost: Moderate
  • Preparation time: 2 Hours
  • Cooking time: 1 Hour
  • Portions: 12
  • Cooking methods: Oven, Stovetop
  • Cuisine: Italian
  • Seasonality: Easter, Easter Monday
502.87 Kcal
calories per serving
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  • Energy 502.87 (Kcal)
  • Carbohydrates 72.71 (g) of which sugars 53.18 (g)
  • Proteins 11.23 (g)
  • Fat 20.22 (g) of which saturated 11.62 (g)of which unsaturated 8.32 (g)
  • Fibers 1.55 (g)
  • Sodium 117.57 (mg)

Indicative values for a portion of 150 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 needed to prepare the Neapolitan pastiera

Shortcrust pastry

  • 2 cups 00 (soft) wheat flour
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 1/2 cup butter
  • to taste lemon zest
  • 10 oz cooked wheat (grano cotto)
  • 2/3 cup milk
  • 1 tablespoon lard
  • 1 1/3 cups sheep's milk ricotta
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 2 vials orange blossom water (small vials)
  • 3/4 cup candied orange peel
  • 1 cup milk (for custard)
  • 6 tablespoons granulated sugar
  • 2 egg yolks
  • 1/4 cup flour
  • 1 slice lemon peel slice

Tools needed to prepare the Neapolitan pastiera

  • Rolling pin
  • Baking pan round 12 in.
  • Saucepan
  • Sieve
  • Small saucepan
  • Pastry board
  • Fluted pastry wheel

Preparation of the Neapolitan pastiera

  • Place the milk in a small saucepan and add the cooked wheat along with the peel of an orange and one lemon, a tablespoon of lard, and boil until it becomes a creamy texture. The wheat should absorb all the milk.

  • When the wheat has become a cream and has cooled, add the ricotta passed through a sieve. Whip the eggs with the sugar and fold them into the creamy mixture together with the candied orange and the vial of orange blossom water.

  • Prepare the pastry cream with two egg yolks, the flour and sugar, and 1 cup (250 ml) of milk. The full recipe is linked in blue HERE. Add the pastry cream to the rest of the filling.

  • For the shortcrust pastry, the complete recipe is in the blue link or HERE. I make it like this: mix the flour and sugar with the butter, add the yolks and grated lemon zest, and knead quickly. Roll it out with the rolling pin after resting, and line a low 12-inch pan.

  • Pour all the creamy filling into the shortcrust shell.

  • Prepare strips of shortcrust pastry and arrange them in a lattice over the pastiera. Bake in the oven at 356°F for 60 minutes.

  • Here is the Neapolitan pastiera, ready!

  • Is pastry cream necessary in the Neapolitan pastiera?

    In the classic recipe, pastry cream is not considered part of the Neapolitan pastiera, so not everyone adds it — it is not necessary and is not provided for by the traditional recipe. I prefer to use it to have a softer pastiera rather than the usual firmer texture, as per my family recipe.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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