A Neapolitan Easter Tradition
Pastiera Napoletana is the symbol of Easter in Naples, alongside sweet and savory Casatiello.
This fragrant, creamy, and rich ricotta tart is made with cooked wheat, orange blossom water, citrus zest, and candied fruit, all encased in a delicate shortcrust pastry.
A labor of love, the pastiera is not just a dessert—it’s a ritual of tradition, patience, and family.
Prepared days in advance, its flavors intensify over time, making it even more irresistible by Easter Sunday.
Why Nonna Loves This Recipe ❤️
A Recipe Passed Down for Generations – The heart of Easter in Naples, made with love and tradition.
A Unique, Fragrant Flavor – The mix of wheat, ricotta, and orange blossom creates an unforgettable taste.
It Gets Better with Time – The pastiera becomes more flavorful after a few days of rest.
Symbolic Stripes – Traditionally, it has seven pastry strips, representing the historic streets of Naples.
Cooking Time & Servings
Difficulty: Medium
Preparation Time: 1 hour
Resting Time: 24 hours
Cooking Time: 1 hour 30 minutes
Total Time: ~2 days
Servings: 10-12
Ingredients
For the Shortcrust Pastry (Pasta Frolla):
4 cups (500g) all-purpose flour (00 flour preferred)
2-3 small eggs (or 2 medium eggs)
1 cup (200g) sugar
7 oz (200g) butter (or lard)
1 pinch of salt
For the Filling:
2 cups (400g) cooked wheat
1 ¼ cups (300ml) whole milk
1 tbsp butter (or lard)
14 oz (400g) ricotta cheese (cow or sheep’s milk)
1 ½ cups (300g) sugar
1 vial (or 1 tsp) orange blossom water (or millefiori aroma)
5 eggs (separate 5 yolks, beat 3 egg whites)
⅔ cup (100g) candied fruit (orange & citron, finely chopped)
Zest of 1 lemon
1 tsp vanilla extract
A pinch of cinnamon
Method
Step 1: Prepare the Shortcrust Pastry
1️⃣ In a food processor, blend cold butter (or lard) with flour until crumbly.
2️⃣ Transfer to a work surface, make a well in the center, and add eggs, sugar, and a pinch of salt.
3️⃣ Mix and knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 1 hour (preferably overnight).
💡 Tip: A well-rested dough is essential for the best texture!
Step 2: Cook the Wheat Mixture
4️⃣ In a saucepan, combine cooked wheat, milk, butter, vanilla, and 50g sugar.
5️⃣ Cook on low heat for 15 minutes, stirring until creamy.
6️⃣ Let it cool completely. Blend half the mixture for a smoother texture (optional).
Step 3: Prepare the Ricotta Filling
7️⃣ Pass the ricotta through a sieve or blend until smooth.
8️⃣ Mix with remaining sugar (250g) in a large bowl.
9️⃣ Add the cooled wheat mixture, stirring gently.
🔟 Incorporate 5 egg yolks, one at a time.
1️⃣1️⃣ Gently fold in the beaten egg whites (soft peaks).
1️⃣2️⃣ Stir in lemon zest, orange blossom water, cinnamon, vanilla, and chopped candied fruit.
💡 Tip: Let the filling rest in the fridge for 2-3 hours for enhanced flavor.
Step 4: Assemble the Pastiera
1️⃣3️⃣ Roll out ⅔ of the pastry and fit it into a buttered 28-30cm baking pan. Trim excess.
1️⃣4️⃣ Pour in the filling, ensuring it stays ½ inch below the edge.
1️⃣5️⃣ Roll out the remaining pastry and cut 7 strips. Arrange in a grid pattern on top.
Step 5: Bake & Cool
1️⃣6️⃣ Bake at 170°C (340°F) for 90 minutes until golden brown.
1️⃣7️⃣ Let the pastiera cool completely at room temperature.
1️⃣8️⃣ Store in a cool, dry place for at least 24 hours before serving.
💡 Tip: The longer it rests, the better it tastes!
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Carbohydrates | ~50g |
| Protein | ~8g |
| Fat | ~12g |
| Sugar | ~25g |
Tips & Tricks for a Perfect Pastiera
✔ Resting is Key – Always let it sit for at least a day before eating. It enhances the flavor!
✔ Use Traditional Ingredients – Orange blossom water is essential for authenticity.
✔ Don’t Overfill – Leave space for expansion in the oven.
✔ Bake at Low Heat – Slow baking prevents cracks and ensures an even bake.
✔ No Refrigeration! – Store at room temperature for up to 5 days.
PASTIERA NAPOLETANA
Notes
Ingredients
For the Shortcrust Pastry (Pasta Frolla):
- 4 cups (500g) all-purpose flour (00 flour preferred)
- 2-3 small eggs (or 2 medium eggs)
- 1 cup (200g) sugar
- 7 oz (200g) butter (or lard)
- 1 pinch of salt
For the Filling:
- 2 cups (400g) cooked wheat
- 1 ¼ cups (300ml) whole milk
- 1 tbsp butter (or lard)
- 14 oz (400g) ricotta cheese (cow or sheep’s milk)
- 1 ½ cups (300g) sugar
- 1 vial (or 1 tsp) orange blossom water (or millefiori aroma)
- 5 eggs (separate 5 yolks, beat 3 egg whites)
- ⅔ cup (100g) candied fruit (orange & citron, finely chopped)
- Zest of 1 lemon
- 1 tsp vanilla extract
- A pinch of cinnamon
Method
Step 1: Prepare the Shortcrust Pastry
1️⃣ In a food processor, blend cold butter (or lard) with flour until crumbly.2️⃣ Transfer to a work surface, make a well in the center, and add eggs, sugar, and a pinch of salt.
3️⃣ Mix and knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 1 hour (preferably overnight). 💡 Tip: A well-rested dough is essential for the best texture!
Step 2: Cook the Wheat Mixture
4️⃣ In a saucepan, combine cooked wheat, milk, butter, vanilla, and 50g sugar.5️⃣ Cook on low heat for 15 minutes, stirring until creamy.
6️⃣ Let it cool completely. Blend half the mixture for a smoother texture (optional).
Step 3: Prepare the Ricotta Filling
7️⃣ Pass the ricotta through a sieve or blend until smooth.8️⃣ Mix with remaining sugar (250g) in a large bowl.
9️⃣ Add the cooled wheat mixture, stirring gently.
🔟 Incorporate 5 egg yolks, one at a time.
1️⃣1️⃣ Gently fold in the beaten egg whites (soft peaks).
1️⃣2️⃣ Stir in lemon zest, orange blossom water, cinnamon, vanilla, and chopped candied fruit. 💡 Tip: Let the filling rest in the fridge for 2-3 hours for enhanced flavor.
Step 4: Assemble the Pastiera
1️⃣3️⃣ Roll out ⅔ of the pastry and fit it into a buttered 28-30cm baking pan. Trim excess.1️⃣4️⃣ Pour in the filling, ensuring it stays ½ inch below the edge.
1️⃣5️⃣ Roll out the remaining pastry and cut 7 strips. Arrange in a grid pattern on top.
Step 5: Bake & Cool
1️⃣6️⃣ Bake at 170°C (340°F) for 90 minutes until golden brown.1️⃣7️⃣ Let the pastiera cool completely at room temperature.
1️⃣8️⃣ Store in a cool, dry place for at least 24 hours before serving. 💡 Tip: The longer it rests, the better it tastes!
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