clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pastiera Napoletana

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Paola Lovisetti Scamihorn
  • Yield: 8 servings 1x


A delicious Easter pie prepared with Italian pie dough filled with cooked wheat kernels, ricotta cheese, candied fruits, eggs and sugar.




  • 350 g 12.5 oz precooked wheat kernels
  • 45 g 3 tablespoons butter
  • 600 ml about 2 2/3 cups milk
  • 1 vanilla pod
  • 1 organic lemon (zest)
  • 350 g 12.5 oz goat’s or cow’s milk ricotta cheese
  • 250 g 1 cup + 4 tablespoons sugar
  • 100 g about 4 oz candied fruit (orange and lemon)
  • 4 egg yolks
  • 3 egg whites
  • 25 ml 2 tablespoons orange flower water

Pie Dough

  • see the link above for recipe


  1. In a saucepan, cook the wheat, sugar (2 tablespoons), butter, milk, lemon zest and vanilla (scrape the pod halves and use the seeds) for about an hour over medium-low heat, until the mixture resembles creamy oatmeal (if you like it very creamy and smooth, you can use an immersion blender after cooking). Once ready, pour the mixture into a bowl and let it cool. Once cooled, in a large bowl combine the cooked wheat mixture, the ricotta, the remain sugar, the candied fruits, the egg yolks and the orange water. Beat the egg whites until stiff and add to the filling using a spatula.
  2. Preheat the oven to 170 °C-180°C (350°F) and position the rack in the middle of the oven
  3. Once the pasta frolla dough has rested, roll out ? of the dough (5 mm thick, about ¼ inch) to cover the bottom of a 25 cm (10 inch) springform pan previously lined with parchment paper. The edges should have a slightly thicker layer of pastry than the bottom. Prick bottom with the tines of a fork (four or five times). Pour the filling into the pan. On a floured surface roll out the rest of the pastry and cut some strips (about 5 mm ¼ inch) wide and arrange in a lattice design over the filling.
  4. Bake for about 50 minutes. Turn off the oven, open the oven door slightly and leave to cool. Once cool, unmold, cover with a clean cloth and let rest on a grid for at least 12 hours. Before serving, sprinkle with powdered sugar.


If you cannot find cooked wheat kernels, barley is a good substitute. Instead if you decide to prepare you own cooked wheat, choose soft wheat. Soak it in a triple volume of water for at least 20 hours. Drain the water and add some fresh water (about 3 cups of water per 1 cup of wheat). Cook for about 2 ½ hours, at low simmer, until the kernels are tender and liquid is completely absorbed.

  • Category: Dolci
  • Cuisine: Italian
Scroll To Top