Pastiera napoletana


Pastiera napoletana
Pastiera napoletana
Easter is approaching and it is time for Pastiera. One of the most well-known Neapolitan pastries and one of my absolute favourites. You can use ready-made boiled wheat and shortbread, making the preparation process much easier and faster.

Prep Time: 60 minutes

Cook Time: 30 minutes

Yield: 1 Cake

Ingredients:
  • 450 gr. flour
  • 150 gr. sugar
  • 150 gr. butter
  • 3 eggs
  • 1 sachet of vanilla powder
  • 1 pinch of salt
  • 450 gr. of cooked wheat
  • 200 ml. milk
  • 300 gr. sugar
  • 320 gr. ricotta cheese
  • 3 large eggs
  • 3 egg yolks
  • 1 sachet of vanilla powder
  • 1 tablespoon of orange blossom essence
  • 40 gr. mixed candied fruit
  • powdered sugar for decoration
Instructions:
stuffing</p> <p>Drain the wheat from the liquid, then place it in a saucepan on the fire with milk. Cook until the milk has been absorbed, stirring occasionally.<br /> Mix the ricotta with the sugar.<br /> Add the eggs and egg yolks, vanilla, essence of orange flowers, liquor, candied fruit and wheat.<br /> shortbread<br /> Work quickly the ingredients, make a ball, cover with foil and place in the refrigerator for 60 minutes.<br /> Roll out the dough making a layer about 4 mm thick, and cover the baking tin previously greased and floured.<br /> Spread the stuffing inside and flatten it.<br /> Roll out the remaining pastry and cut strips that you will place crosswise on the filling.<br /> Bake in a preheated oven at 180 degrees for 60 minutes.<br /> Decorate the surface with icing sugar.

Total time: 1 h. 30 min.


Easter is approaching and it is time for Pastiera. One of the most well-known Neapolitan pastries and one of my absolute favourites. You can use ready-made boiled wheat and shortbread, making the preparation process much easier and faster.


 

Ingredients - 1 Cake

shortbread

  • 450 gr. flour
  • 150 gr. sugar
  • 150 gr. butter
  • 3 eggs
  • 1 sachet of vanilla powder
  • 1 pinch of salt

stuffing

  • 450 gr. of cooked wheat
  • 200 ml. milk
  • 300 gr. sugar
  • 320 gr. ricotta cheese
  • 3 large eggs
  • 3 egg yolks
  • 1 sachet of vanilla powder
  • 1 tablespoon of orange blossom essence
  • 2 tablespoons of “strega” liquor
  • 40 gr. mixed candied fruit

powdered sugar for decoration

 

Procedure

109_1303809500_1109_1303809528_1109_1303809550_1


stuffing

  1. Drain the wheat from the liquid, then place it in a saucepan on the fire with milk. Cook until the milk has been absorbed, stirring occasionally.
  2. Mix the ricotta with the sugar.
  3. Add the eggs and egg yolks, vanilla, essence of orange flowers, liquor, candied fruit and wheat.

shortbread

  1. Work quickly the ingredients, make a ball, cover with foil and place in the refrigerator for 60 minutes.
  2. Roll out the dough making a layer about 4 mm thick, and cover the baking tin previously greased and floured.
  3. Spread the stuffing inside and flatten it.
  4. Roll out the remaining pastry and cut strips that you will place crosswise on the filling.
  5. Bake in a preheated oven at 180 degrees for 60 minutes.
  6. Decorate the surface with icing sugar.

 

Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>