A delicious Easter pie prepared with Italian pie dough filled with cooked wheat kernels, ricotta cheese, candied fruits, eggs and sugar.
The Neapolitan pastiera was a typical dessert for the Easter Sunday in Campania, but nowadays it is prepared all year long. It is too good to be enjoyed only at Easter!
It is a delicious pie prepared with pasta frolla (Italian pie dough) filled with grano cotto (cooked wheat kernels), ricotta cheese, candied fruits, eggs and sugar. A key ingredient is the grano cotto (see note for more information) a staple in the baking section of every Southern Italian grocery store, sometimes even labeled “per pastiera”. Another key ingredient is fresh ricotta, either cow’s milk ricotta or, more common in Campania, goat’s or buffalo’s milk ricotta. Orange flowers’ water gives a unique flavor; if you cannot find it you can substitute with freshly grated orange zest. The traditional recipe adds cinnamon too, but I prefer a distinct citrus flavor, therefore I omit it. The origin of pastiera is very old and dates back to the Pagan cults during which it was prepared in spring to celebrate the arrival of summer. Over time it became the symbol of Easter in Naples but also around Reggio Calabria (Calabria). The name seems to derive from the fact that pastiera was made by the Neapolitan housewives using pasta instead of cooked wheat. Tradition calls for the pastiera to be prepared on Thursday or Friday before Easter Sunday, and then stored in a cotton cloth until Easter. I usually prepare it the day before, so that the flavors and the aromas blend better. This recipe, to be honest, is my good friend Silvia’s recipe, the pastiera expert! Happy Easter to you all, my dear readers! 
Find the recipe for pasta frolla or the pie dough here.
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Pastiera Napoletana
- Total Time: 80 minutes
- Yield: One 25 cm (10-inch) tart (about 12 servings) 1x
- Diet: Omnivore
Description
A creamy Easter pie filled with ricotta, candied fruit, and cooked wheat berries. A beautiful and delicious Italian tradition.
Ingredients
Pasta frolla (pie dough)
- 2 cups (250 g) all-purpose flour, plus more for dusting
- ½ cup (100 g) granulated sugar
- ½ teaspoon baking powder
- Pinch of fine salt
- Zest of ½ organic lemon
- ½ cup (115 g) unsalted butter, cold and cubed
- 2 egg yolks
- 2–3 tablespoons cold water (as needed)
Filling
- 12.5 oz (350 g) precooked wheat kernels (grano cotto)
- 3 tablespoons (45 g) butter
- 2? cups (600 ml) milk
- 1 vanilla pod
- Zest of 1 organic lemon
- 12.5 oz (350 g) goat’s or cow’s milk ricotta
- 1 cup + 4 tablespoons (250 g) sugar
- 4 oz (100 g) candied fruit (orange and lemon)
- 4 egg yolks
- 3 egg whites
- 2 tablespoons (25 ml) orange flower water (or substitute freshly grated orange zest)
Instructions
Make the pasta frolla
- Combine the flour, sugar, baking powder, salt, and lemon zest in a bowl. Add the cold, cubed butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
- Add the egg yolks and mix together, adding cold water one tablespoon at a time, just until the dough comes together. Do not overwork it.
- Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the filling and assemble
- In a saucepan, combine the wheat kernels, 2 tablespoons of the sugar, butter, milk, lemon zest, and vanilla (split the pod, scrape the seeds, and add both seeds and pod). Cook over medium-low heat for about 1 hour, stirring occasionally, until the mixture resembles creamy oatmeal. If you prefer a very smooth filling, blend briefly with an immersion blender after cooking.
- Pour into a bowl and let cool completely.
- In a large bowl, combine the cooled wheat mixture, ricotta, remaining sugar, candied fruits, egg yolks, and orange flower water. Mix well.
- Beat the egg whites to stiff peaks, then gently fold them into the filling with a spatula.
- Preheat the oven to 170–180°C (340–355°F) and position the rack in the middle.
- Roll out ¾ of the pasta frolla to 5 mm (¼ inch) thickness. Use it to line the bottom and sides of a 25 cm (10-inch) springform pan lined with parchment paper. Edges should be slightly thicker. Prick the bottom with a fork 4–5 times.
- Pour the filling into the shell.
- Roll out the remaining dough and cut into strips about 5 mm (¼ inch) wide. Lay them in a lattice pattern over the filling.
- Bake for about 50 minutes. Turn off the oven, slightly open the oven door, and leave the pastiera inside to cool gradually.
- Once cool, unmold, cover with a clean cloth, and rest on a wire rack for at least 12 hours. Just before serving, dust generously with powdered sugar.
Notes
Tradition calls for pastiera to be made at least a day ahead — the flavors improve considerably as it rests. Orange flower water is the classic flavoring; if you cannot find it, freshly grated orange zest is a fine substitute. Grano cotto (precooked wheat) is available in the baking section of Italian or specialty grocery stores.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40
- Sodium: 100
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 8
- Cholesterol: 150
Frequently Asked Questions
What type of ricotta should I use for the Pastiera Napoletana?
You can use either cow’s milk ricotta or, more commonly in Campania, goat’s or buffalo’s milk ricotta for a richer flavor.
Where can I find grano cotto for this recipe?
Grano cotto is a staple in the baking section of Southern Italian grocery stores and is sometimes labeled ‘per pastiera’.
Can I substitute orange flower water in the filling?
Yes, if you cannot find orange flower water, you can substitute it with freshly grated orange zest for a similar citrus flavor.
