Napoletana Pastiera: A Classic Italian Easter Dessert
Pastiera Napoletana is one of the most beloved traditional Italian desserts, especially associated with the Easter season. A delicious symphony of flavors—rich ricotta, creamy milk, fragrant citrus, and delicate honey—combined with a buttery shortcrust pastry, this dessert is both rich in taste and history. It originates from Naples and is a must-try for anyone who wants to experience the essence of Italian baking. Below, we’ll guide you through the entire process, from creating the shortcrust pastry to assembling and baking the pastiera to perfection.
Ingredients
The following ingredients are for an 8-portion pastiera. Make sure you have everything prepared before you start.
| Ingredient | Quantity |
|---|---|
| For the Shortcrust Pastry: | |
| All-purpose flour (00 type) | 250g |
| Lard | 50g |
| Butter | 50g |
| Sugar | 80g |
| Millefiori honey | 20g |
| Eggs | 60g |
| Whole milk | 40g |
| Lemon zest | ½ |
| Orange zest | ½ |
| Salt | 1 pinch |
| For the Wheat Filling: | |
| Cooked wheat (precooked) | 200g |
| Whole milk | 80g |
| Butter | 25g |
| Lemon zest | q.b. (to taste) |
| Orange zest | q.b. (to taste) |
| Salt | 1 pinch |
| For the Ricotta Filling: | |
| Sheep’s ricotta | 200g |
| Sugar | 180g |
| Candied citron | 50g |
| Millefiori honey | 20g |
| Eggs | 2 |
| Egg yolk | 1 |
| Orange flower water | q.b. (to taste) |
| Whole milk | 20g |
| Lemon zest | q.b. (to taste) |
| Powdered sugar (for dusting) | q.b. (for serving) |
Step-by-Step Instructions
Making a Pastiera Napoletana is a multi-step process that combines various components—from the pastry to the creamy, aromatic filling. While it requires time and patience, the result is an exceptional dessert that will impress anyone at your dinner table.
Step 1: Prepare the Shortcrust Pastry (Frolla)
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Sift the Flour: Start by sifting the flour onto a clean surface. Add a pinch of salt and form a mound.
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Add the Fat: At the center of the flour mound, add the cold butter and lard. Use your hands or a pastry cutter to work the fats into the flour until the mixture becomes crumbly and sand-like.
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Incorporate the Wet Ingredients: Next, create a small well in the center of the crumbly mixture. Add sugar, honey, eggs, and whole milk. Grate in the zest of half an orange and half a lemon for that fragrant citrus aroma.
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Work the Dough: Gradually mix the flour mixture into the wet ingredients, working the dough until it forms a soft and smooth texture. You’ll need to be gentle here—don’t overwork the dough or it might become tough.
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Chill the Dough: Wrap the dough in plastic wrap and let it rest in the fridge for about 1 hour to allow the gluten to relax and make it easier to roll out.
Step 2: Prepare the Wheat Filling
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Cook the Wheat: In a small saucepan, combine the cooked wheat with a pinch of salt. Add 80g of whole milk and stir to combine. Bring the mixture to a gentle simmer over medium heat, occasionally stirring with a fork to break up the wheat.
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Add Butter & Citrus: Once the mixture is warm, add the butter and a small piece of lemon and orange zest. Allow the butter to melt and infuse the milk with citrus flavors. Keep stirring to ensure the mixture doesn’t stick to the pan.
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Simmer and Cool: Let the wheat simmer for a few minutes until it has absorbed the liquid, and the mixture thickens slightly. Remove from heat, discard the citrus peels, and transfer the wheat to a shallow dish to cool.
Step 3: Prepare the Ricotta Filling
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Prepare the Ricotta: Place the sheep’s ricotta into a large bowl and use a fine sieve or cheesecloth to remove any excess moisture. This will ensure your filling isn’t too watery and maintains a perfect texture.
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Mix the Filling: Add the sugar to the ricotta and stir until it becomes smooth and creamy. Incorporate the candied citron, honey, and eggs. Mix well.
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Add Citrus and Milk: Pour in a splash of whole milk, a little lemon zest, and orange zest to balance out the richness of the ricotta. Add orange flower water to taste for an added touch of floral aroma.
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Blend the Wheat with Ricotta: Once the wheat mixture has cooled down to room temperature, gently stir it into the ricotta mixture. The filling should be rich and creamy with the right balance of textures from the wheat.
Step 4: Assemble the Pastiera
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Prepare the Pastry Shell: Divide the chilled shortcrust pastry dough into two portions. Roll out the larger portion on a lightly floured surface to about 3mm thick. Roll it around your rolling pin, then unroll it into a 20cm round tart tin or fluted pastiera pan.
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Press into the Tin: Gently press the dough into the bottom and sides of the tin, making sure there are no air pockets. Trim off any excess dough around the edges using a sharp knife or by running the rolling pin over the top of the tin.
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Add the Filling: Pour the ricotta and wheat mixture into the pastry shell. Smooth the top with a spatula, and give the pan a gentle tap on the counter to remove any air bubbles.
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Make the Lattice Top: Roll out the remaining dough into thin strips. Arrange 4 strips over the top of the pie in one direction, then add 3 more strips in the opposite direction to form a lattice pattern. Trim the edges neatly.
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Bake the Pastiera: Preheat your oven to 180°C (350°F) and place the pastiera on the lower rack. Bake for 50-55 minutes or until the crust is golden brown, and the filling is set but still slightly wobbly in the center.
Step 5: Cool and Serve
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Cool the Pastiera: Allow the pastiera to cool in the tin for about 30 minutes. Then, remove from the tin and let it cool completely on a wire rack.
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Dust with Powdered Sugar: Once cooled, dust the top of the pastiera with powdered sugar. The sugar will give it a beautiful finish and a sweet touch.
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Serve and Enjoy: Slice into wedges and serve as a delightful dessert for Easter or any special occasion. It’s perfect with a cup of coffee or a sweet dessert wine.
Additional Tips
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Flavor Variations: You can adjust the citrus flavors according to your preference. Some variations of pastiera use orange blossom water more heavily, so feel free to experiment.
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Storage: Pastiera can be stored in the refrigerator for up to 3 days. Its flavors tend to improve after resting for a day, so it’s a great make-ahead dessert.
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Making the Day Before: If you want to make the pastiera ahead of time, this dessert actually benefits from sitting for a day. It allows the flavors to meld together beautifully, making it an even better treat the following day.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 40g |
| Protein | 6g |
| Fat | 20g |
| Saturated Fat | 9g |
| Cholesterol | 85mg |
| Sodium | 50mg |
| Fiber | 1g |
| Sugar | 20g |
Conclusion
Pastiera Napoletana is a perfect way to celebrate a special occasion, bringing the flavors of Italy to your table. With its creamy filling, delicate pastry crust, and aromatic citrus notes, it’s no wonder this dessert holds such a revered place in Italian cuisine. Make it for Easter, or anytime you want to impress your guests with a taste of Naples. Enjoy the process, and savor the rewards!
