LA PASTIERA NAPOLETAN

Pastiera, a traditional Neapolitan cake, is a charming Easter delicacy that symbolizes nature’s rebirth.
 With a heavenly creamy filling of ricotta, boiled wheat, and eggs, all enveloped in a crisp shortcrust pastry, each bite is a delightful blend of flavors and aromas!

Ingredients

For the Pastry:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• A pinch of salt

For the Filling:

• 1 cup cooked wheat (can be found canned or jarred)
• 1 cup ricotta cheese
• 1 cup sugar
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1 teaspoon orange blossom water (optional)
• Zest of 1 lemon
• Zest of 1 orange
• 1/2 teaspoon ground cinnamon

Instructions

Prepare the Pastry:

1. Make the Dough: In a bowl, mix flour, sugar, and salt. Add butter and mix until crumbly. Add the egg and vanilla, mixing until a dough forms.
2. Chill the Dough: Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

1. Mix Ingredients: In a large bowl, combine cooked wheat, ricotta, sugar, eggs, vanilla extract, orange blossom water, lemon zest, orange zest, and cinnamon. Mix until smooth.

Assemble the Cake:

1. Preheat Oven: Preheat the oven to 350°F (175°C).
2. Roll Out Dough: Roll out the dough on a floured surface to fit a 9-inch pie pan. Place it in the pan and trim the edges.
3. Add Filling: Pour the filling into the pastry shell.
4. Top with Strips: Roll out any leftover dough and cut into strips to create a lattice top over the filling.

Bake:

1. Bake the Cake: Bake for about 45-50 minutes, or until the top is golden brown.
2. Cool: Allow to cool completely before serving.

Serving

• Best served at room temperature, dusted with powdered sugar if desired.