Here is the original recipe with ingredients and step by step procedure to prepare the real pastiera, a typical Neapolitan dessert to be brought to the table during Easter
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La pastiera is an ancient dessert of Naples which is generally used to offer during the holidays of Easter. It is an exquisite cake of shortbread, with a soft filling of ricotta and boiled wheat and various flavors.
Like any traditional dessert, the pastiera also knows different variants from family to family. We will give you our version, with the unmistakable scent of cinnamon and orange blossom.
Read also: Neapolitan Pastiera: the vegetarian recipe without lard
Here is the recipe and the instructions to follow if you want to prepare the Neapolitan pastiera at home (the doses are for two trays of 28/30 cm each):
Shortcrust pastry ingredients
- 6 grams of flour,
- 2 ounces of butter,
- 2 grams of sugar,
- 2 whole eggs plus one yolk,
- 1 pinch of salt
- the grated peel of an orange
Ingredients for the custard:
- 3 egg yolks,
- 3 heaping tablespoons of sugar,
- 3 level spoons of flour,
- 1 sachet of vanillin,
- 1 / 2 liter of milk
Ingredients for filling:
- 1 jar of wheat,
- 750 gr of ricotta,
- 400 grams of sugar,
- 6 whole eggs plus 2 yolks,
- two vials of concentrated wildflower,
- 150 gr of candied fruit,
- a generous pinch of cinnamon
- Preparation Time:
250 minutes - Cooking time:
60 minutes - Rest time:
12 hours - Dose:
8 people to - difficulty:
low
The night before, you should prepare the shortcrust pastry, cream and wheat (according to the instructions in the jar). Then, when you are ready, the next day in a large bowl, mash the ricotta with the sugar with a fork and reduce it to cream.
Add one egg at a time, then the cinnamon and cream (always stirring), the wheat, the wildflower vials and finally the lightly floured candied fruit (an operation that allows them not to "precipitate"). Line the trays with the shortcrust pastry, pour in the mixture and decorate with strips of the remaining shortcrust pastry.
Bake in oven already hot at 170 ° until it reaches a nice browning (not less than about 45 minutes).
Once ready, you will have to keep the Neapolitan pastiera in the refrigerator for two / three days and before serving it must be allowed to cool a little to room temperature.
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Read also:
- The recipe of the struffoli of Naples
- Shortcrust pastry: the classic recipe and 10 variations
- Custard: the original recipe and 9 variations (also vegan)
