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Pastiera Ricotta pie
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📋Pastiera Ricotta Pie

Pastiera Napoletana is a ricotta pie typically baked for Easter. The filling is made with wheat mixed with ricotta and has a distinctive flavor of the flower orange water and lemon zest.
Course Dessert
Cuisine Italian
Keyword italian dessert, pastiera, ricottapie
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 10 people
Calories 802kcal

Ingredients

Shortcrust pastry

Preaparing the Wheat

For the filling

Instructions

Preparing the Wheat

  • Bring to boil the wheat with sugar, butter, the milk and the lemon zest
    20.5 oz wheat for pastiera, 1 tbsp caster sugar, 2 tbsp butter, 1/2 cup milk, 1 lemon zest
  • Simmer for 10 minutes
  • Move it into a bowl and let it cool down at room temperature

Preparing the pastry

  • First mix all the dry ingredients: flour, sugar, and baking powder
    4 cup flour, 1 cup sugar, 2 tsp baking powder
  • Then add all the wet ingredients and mix until the dough is formed
    2/3 cup butter, 3 fresh eggs
  • Put the dough on a well-floured surface and cut 1/3. Keep 1/3 of the pastry aside for the top
  • Roll the rest of the pastry to make the base of the pie
  • Butter and flour the baking pan

Preparing the base

  • Lay the base of the pie on the baking pan
  • Trim the edges
  • Pierce the pastry with a fork
  • Store in the fridge until the filling is ready

Preparing the top of the pie

  • Cut the remaining pastry into 8 parts
  • Remove the two ends
  • Make 6 strips with each part. The 2 strips in the middle should be slightly longer
  • Keep the rest of the dough aside

Finishing the filling

  • Add all the ingredients for the filling to the wheat (not the egg whites)
    1 lb ricotta, 3/4 cup caster sugar, 5 egg yolk, 1 tbsp orange blossom water, 1 tsp cinnamon, candied fruits
  • Stir until it is all blended
  • Whisk the egg whites until firm
    4 egg white
  • Gradually and gently add the egg whites to the filling mixture

Finishing up the pie

  • Pour the filling over the pastry base
  • Cover with the crisscrossing pattern of strips, trim the edges
  • With the remaining dough make a long strip
  • Place it all around the top of the pie
  • With a fork seal the edges
  • Bake in a hot oven at 355 F - 180C for 1 hour
  • Let it cool down completely before removing it from the pan and serve it
  • Serve at room temperature or cold. Store in the fridge

Video

Notes

  • Buy the right ingredients, do not substitute the wheat, and do not try to make it yourself, it will not be the same thing
  • Get a good fresh ricotta brand
  • If you cannot find sheep ricotta you can use all cow ricotta
  • Keep the pastry cold before you put it into the oven, it will make a nice crunchy crust.
  • Let it cool down completely before removing it from the pan and serving it

Nutrition

Calories: 802kcal | Carbohydrates: 108g | Protein: 29g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 223mg | Potassium: 771mg | Fiber: 9g | Sugar: 37g | Vitamin A: 872IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 7mg