Description
Traditional Pastiera Napoletana is a classic Italian Easter pie featuring a tender, buttery crust filled with a rich, creamy mixture of ricotta cheese, cooked wheat berries, fresh citrus zest, and fragrant vanilla and floral extracts. This timeless dessert combines a lattice-topped shortcrust pastry with a sweet, aromatic filling, baked to golden perfection and served at room temperature.
Ingredients
Pasta Frolla Dough
- 210 g all purpose flour (1-1/2 cups)
- 50 g sugar (1/4 cup)
- 1/2 tsp kosher salt
- 1/2 tsp vanilla bean seeds (scraped from half of vanilla bean pod)
- grated lemon zest (from half of a lemon)
- 113 g cold unsalted butter (cubed)
- 1 whole large egg
- 3 tablespoons ice water (as needed)
Grano Cotto Wheat Mixture
- 200 g grano cotto (or pre-cooked wheat berries)
- 250 g whole milk (1 cup)
- vanilla bean seeds (scraped from remaining half of vanilla bean pod)
- grated orange zest (from half of an orange)
- 1/4 tsp kosher salt
- 30 g unsalted butter
Ricotta Filling
- 300 g pre-strained ricotta (about 1-1/4 cups)
- 3 whole large eggs (at room temperature)
- 133 g sugar (2/3 cup)
- 60 g whole milk (1/4 cup)
- grated orange zest (from half of an orange)
- grated lemon zest (from half of a lemon)
- 1/2 tsp Millefiori extract (or Fiori di Sicilia extract)
Instructions
- Prepare the Pasta Frolla Dough: Pulse the flour, sugar, kosher salt, vanilla bean seeds, and grated lemon zest in a food processor until combined.
- Add Butter: Add the cold cubed unsalted butter to the flour mixture and pulse until coarse bread crumbs form.
- Add Egg and Water: Add one whole large egg and pulse to combine. Then add ice water one tablespoon at a time, pulsing until the dough holds together.
- Shape Dough: Turn the dough onto a lightly floured work surface, form into a disc, divide into two pieces (one 2/3, one 1/3), shape each into discs, wrap in plastic, and refrigerate until firm.
- Cook the Grano Cotto Wheat Mixture: In a saucepan, combine the cooked wheat berries, whole milk, vanilla bean seeds from the remaining half of the pod, grated orange zest, and kosher salt. Simmer over medium heat, then reduce to low, stirring frequently until the mixture thickens to a porridge-like consistency.
- Finish Wheat Mixture: Remove the saucepan from heat, stir in unsalted butter, then transfer to a bowl. Cover the surface with plastic wrap to prevent a skin and allow to cool to room temperature.
- Prepare Ricotta Filling: Pass ricotta through a sieve until smooth. Whisk all three eggs, then add 120 g of the beaten eggs to the ricotta and reserve the rest for an egg wash.
- Add Flavorings: Whisk in sugar, whole milk, grated orange and lemon zest, and Millefiori or Fiori di Sicilia extract until smooth.
- Combine Filling: Stir the cooled cooked wheat mixture into the ricotta mixture until fully incorporated.
- Preheat Oven: Set oven to 375°F (190°C).
- Roll Out Larger Dough Piece: Roll the larger dough disc to approximately 1/4 inch thickness and line an 8 to 9-inch pie plate or springform pan, allowing dough to overhang slightly. Dock the bottom with a fork.
- Add Filling: Pour the ricotta and wheat filling into the lined crust and smooth the top.
- Prepare Lattice Top: Roll out the smaller dough piece and cut into seven 1-inch strips. Arrange four strips horizontally across the pie, then three strips diagonally to form a lattice pattern. Trim and pinch edges to secure.
- Apply Egg Wash: Brush the lattice top with reserved beaten egg.
- Bake Pastiera: Reduce oven temperature to 350°F (175°C) and bake the pie for 40 to 45 minutes until the crust is golden brown and the filling has a slight wobble in the center.
- Cool and Serve: Remove from oven and let the Pastiera cool completely to room temperature before serving.
Notes
- Ensure the ricotta is well strained and smooth for the best filling texture.
- The grano cotto (cooked wheat berries) can sometimes be found in Italian markets or specialty stores; pre-cooked wheat berries are a good substitute.
- Chilling the dough before rolling helps prevent shrinking during baking.
- The slight wobble in the center indicates the filling is perfectly baked and will set as it cools.
- Pastiera is traditionally enjoyed at room temperature and often improves in flavor after resting for several hours or overnight.
- If Millefiori or Fiori di Sicilia extract is unavailable, a mixture of orange blossom water and vanilla can be used.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
