Neapolitan Pastiera

The Neapolitan pastiera is a typical Easter dessert among the most loved of the Neapolitan tradition. The pastiera is a perfect blend of aromas and flavors. A crumbly pastry wraps a cream with a perfect balance of sweetness, aromas and perfumes.

Neapolitan Pastiera

Neapolitan Pastiera

February 7, 2020
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The Neapolitan pastiera is a typical Easter dessert among the most loved of the Neapolitan tradition.

The pastiera is a perfect blend of aromas and flavors. A crumbly pastry wraps a cream with a perfect balance of sweetness, aromas and perfumes.

Pastiera Napoletana

120 minutes + 12h of rest


90 minutes

Total time

210 minutes


8 people

Cal / Por.

750 kcal



  • 300gr of flour
  • 100gr of sugar
  • 100g of butter
  • 2 eggs
  • ½ untreated lemon (peel)
  • 1 teaspoon baking powder
  • 1 pinch of fine salt


  • 350 g of cow's milk ricotta
  • 250 g of sugar
  • 300 g of pre-cooked wheat
  • 200 ml of milk
  • 2 whole eggs
  • 1 yolk
  • 150 g candied fruit (cedar and orange)
  • 2 teaspoons of orange blossom water
  • zest of 2 untreated oranges
  • zest of 1 untreated lemon
  • 1 pinch of salt


1 Pour the flour on a work surface to form the classic fountain. Add the egg and sugar mixture to the center, the cold butter cut into small pieces and the grated zest of ½ lemon. Work the ingredients quickly until they are softened and mixed with the flour. Knead until a smooth and homogeneous mixture is obtained, making sure that it does not melt with the heat of the hands. Make a dough, cover it with a sheet of plastic wrap and leave it to rest for 60 minutes in the refrigerator.

2 Cook the wheat with milk, the zest of 1 orange and 1 tablespoon of sugar over low heat. Stir constantly until the milk has completely absorbed, turn off and let cool.

3 Mix the ricotta well, passed first through a sieve, with the sugar. Always add by mixing (preferably with a wooden spoon) the egg yolks one at a time, a pinch of salt and the grated zest of 1 orange and 1 lemon. Also add the small cubed candied fruit and the orange blossom water. Continue adding all the cold wheat, having first removed the orange peel and finally the egg whites beaten until stiff. Stir until the dough is creamy and homogeneous. Cover everything with plastic wrap and put in the fridge.

4 Grease with butter and flour a 20 cm aluminum mold for the base and about 26 cm on the surface. Pick up the shortcrust pastry and start rolling it out with a rolling pin until it is about half a cm thick; transfer it to the mold and with your hands make sure that it adheres well over the entire surface. Remove the excess of pasta with a sharp blade knife cut the edges flush with the mold and puncture the bottom with the prongs of a fork. With the remaining part of shortcrust pastry, make decorative strips.

5 Pour the filling into the shortcrust pastry shell, which should reach a little below the edges of the dough. Decorated with strips forming a sort of grate like you do for tarts. Brush the surface of the cake with a beaten egg yolk and bake in a preheated oven at 180 ° for 1 hour and 30 minutes, the pastiera must take on an amber color.

6 Remove from the oven and allow to cool to room temperature for at least 12 hours. Before serving you can sprinkle the surface with icing sugar.


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