Neapolitan Pastiera

A classic Easter dessert!
AuthorCasa del GustoCategoryDifficultyAdvanced

A classic Easter dessert!

Yields6 Servings
SHORTCRUST PASTRY
 300 g Plain flour
 150 g Unsalted butter
 1 Egg
 150 ml Water
 Icing sugar for dusting
FILLING
 350 g Grano cotto or Arborio rice
 250 ml Milk
 30 g Unsalted butter
 1 Lemon, zest only
 2 Eggs
 2 Egg Yolks
 300 g Sugar
 350 g Ricotta
 40 g Candied citron
 40 g Candied peel, orange
 20 g Orange blossom water
 ¼ tbsp Vanilla paste
1

Begin by making the pastry. Place the flour, sugar and butter in a bowl and rub together with your fingers until it has the consistency of breadcrumbs. Add the egg and mix with your hands until combined

2

Add the water a little at a time, stirring well, until the mixture comes together to form a dough – you may not need to use all the water

3

Shape the dough into a ball, wrap in cling film, and place in the fridge for at least 1 hour to chill

4

Meanwhile, make the filling. Place the grano cotto in a saucepan and add the milk, butter and lemon zest. Bring to the boil, then reduce to a simmer, stirring all the time until cooked – this will take about 20–25 minutes. Remove from the heat and allow to cool completely.

5

Place the eggs in a bowl with the sugar and whisk until the eggs turn pale
Place the ricotta cheese in a blender and blitz until it has the consistency of whipped cream. Add it to the egg and sugar mixture, folding it in with a spatula

6

Add the cooled wheat mixture, candied peel, orange flower water and the vanilla bean paste into the ricotta mixture. Stir together until combined and put to one side

7

Preheat the oven to 160°C/gas mark 3 and butter a 24cm x 4cm cake tin

8

Dust a clean surface with icing sugar and evenly roll out the pastry, carefully lining the cake tin. Prick the bottom with a fork and pour in the filling, trimming the pastry from the edges of the tin to leave a neat edge. Reserve any spare pastry to decorate and form into a ball

9

Roll out the ball into an even layer. Using a pasta wheel, cut 8 strips long enough to be placed across the cake tin. Place 4 of them across the top of the pastiera in one direction and then place the other 4 diagonally to create lozenge shapes

10

Trim the edges of of the strips against the edge of the tin and place the pasteria in the oven to bake for 1 hour. After this time, cover the top with a piece of tin foil and cook for another 30 minutes. Allow it to cool completely in the tin before carefully turning it out

11

Serve the pastiera cold with a good quality Italian espresso coffee. It makes a lovely Easter breakfast, accompaniment to afternoon tea or dessert.

Ingredients

SHORTCRUST PASTRY
 300 g Plain flour
 150 g Unsalted butter
 1 Egg
 150 ml Water
 Icing sugar for dusting
FILLING
 350 g Grano cotto or Arborio rice
 250 ml Milk
 30 g Unsalted butter
 1 Lemon, zest only
 2 Eggs
 2 Egg Yolks
 300 g Sugar
 350 g Ricotta
 40 g Candied citron
 40 g Candied peel, orange
 20 g Orange blossom water
 ¼ tbsp Vanilla paste

Directions

1

Begin by making the pastry. Place the flour, sugar and butter in a bowl and rub together with your fingers until it has the consistency of breadcrumbs. Add the egg and mix with your hands until combined

2

Add the water a little at a time, stirring well, until the mixture comes together to form a dough – you may not need to use all the water

3

Shape the dough into a ball, wrap in cling film, and place in the fridge for at least 1 hour to chill

4

Meanwhile, make the filling. Place the grano cotto in a saucepan and add the milk, butter and lemon zest. Bring to the boil, then reduce to a simmer, stirring all the time until cooked – this will take about 20–25 minutes. Remove from the heat and allow to cool completely.

5

Place the eggs in a bowl with the sugar and whisk until the eggs turn pale
Place the ricotta cheese in a blender and blitz until it has the consistency of whipped cream. Add it to the egg and sugar mixture, folding it in with a spatula

6

Add the cooled wheat mixture, candied peel, orange flower water and the vanilla bean paste into the ricotta mixture. Stir together until combined and put to one side

7

Preheat the oven to 160°C/gas mark 3 and butter a 24cm x 4cm cake tin

8

Dust a clean surface with icing sugar and evenly roll out the pastry, carefully lining the cake tin. Prick the bottom with a fork and pour in the filling, trimming the pastry from the edges of the tin to leave a neat edge. Reserve any spare pastry to decorate and form into a ball

9

Roll out the ball into an even layer. Using a pasta wheel, cut 8 strips long enough to be placed across the cake tin. Place 4 of them across the top of the pastiera in one direction and then place the other 4 diagonally to create lozenge shapes

10

Trim the edges of of the strips against the edge of the tin and place the pasteria in the oven to bake for 1 hour. After this time, cover the top with a piece of tin foil and cook for another 30 minutes. Allow it to cool completely in the tin before carefully turning it out

11

Serve the pastiera cold with a good quality Italian espresso coffee. It makes a lovely Easter breakfast, accompaniment to afternoon tea or dessert.

Neapolitan Pastiera

Leave a Reply

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
    Open chat
    1
    Need help?
    Welcome to Casa del Gusto !
    Hello, how can we help?