Best Pastiera Napoletana (Neapolitan Easter Pie) Recipe

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The buttery tart Pastiera Napoletana has a creamy, not-too-sweet filling. This Italian grain pie has creamy ricotta, pastry cream, candied citrus, cinnamon, and vanilla. The filling is almost cheesecake.  

For the pastry: – 2 cups (250g) all-purpose flour – 1/2 cup (100g) granulated sugar – 1/2 cup (115g) unsalted butter, softened – 1 large egg – Zest of 1 lemon – Pinch of salt For the filling: – 1 1/2 cups (300g) cooked wheat (grano cotto) – 1 1/2 cups (300g) ricotta cheese – 1 1/2 cups (300g) granulated sugar – 4 large egg – Zest of 1 orange – Zest of 1 lemon – 1 tablespoon orange blossom water (optional) – 1 tablespoon vanilla extract – 1/4 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg – 1/4 cup (60ml) whole milk – 1/4 cup (60ml) heavy cream – 1/4 cup (60g) candied citron, finely chopped – 1/4 cup (60g) candied orange peel, finely chopped

Ingredient

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Mix flour, sugar, softened butter, egg, lemon zest, and salt in a large bowl to make the pastry. Mix dough until combined.   

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Step 1

Instructions

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Refrigerate it for 30 minutes after shaping it into a ball and wrapping it in plastic.Heat the oven to 350°F (175°C). Grease and reserve a 9-inch (23cm) springform pan. 

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Step 2

Prepare filling: Mix cooked wheat, ricotta cheese, granulated sugar, eggs, orange zest, lemon zest, orange blossom water (if used), vanilla essence, cinnamon, nutmeg, milk, and heavy cream in a large bowl.  

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Step 3

Blend well. Stir in chopped candied citron and orange peel. Roll out two-thirds of the pastry dough on a floured board to fit the springform pan bottom and sides. Spread the dough evenly across the pan's bottom and sides. 

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Step 4

Spread the filling evenly in the pastry-lined pan. Roll and cut the leftover pastry dough into strips. Lay strips lattice-style over filling.  

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Step 5

Bake the Pastiera Napoletana for 60–70 minutes in the preheated oven until the pastry is golden brown and the filling is set. Allow the pie to cool completely in the pan before removing. 

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Step 6

Release the springform pan sides and transfer the pie to a serving platter after cooling. Sprinkle powdered sugar on Pastiera Napoletana before serving. Share slices of this Easter delicacy with loved ones!  

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Step 7

Serving: 10g | Calories: 432kcal | Carbohydrates: 62g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 78mg | Potassium: 147mg | Fiber: 6g | Sugar: 25g | Vitamin A: 574IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

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Nutrition

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Also see

Braided Italian Easter Bread-pane Di Pasqua Recipe