Pastiera Napoletana is a classic Easter dessert from Naples made with a buttery pastry crust filled with creamy ricotta, cooked wheat berries, eggs, candied citrus, and fragrant orange blossom water. Rich yet delicately scented, it is one of Campania's most treasured traditional recipes.
Pastiera is traditionally made one or two days before serving, allowing the flavors to fully develop. Draining the ricotta thoroughly is essential for a firm, creamy filling, and authentic orange blossom water gives the dessert its unmistakable Neapolitan aroma.
In a large bowl, combine the flour, sugar, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the eggs and vanilla extract, mixing until a smooth dough forms.
Wrap the dough and refrigerate for at least 1 hour.
In a saucepan, combine the cooked wheat berries, milk, and butter.
Simmer over low heat for about 10 minutes, stirring frequently, until creamy. Allow the mixture to cool completely.
In a separate bowl, whisk together the ricotta and sugar until smooth.
Beat in the eggs one at a time.
Stir in the orange blossom water, vanilla extract, orange zest, lemon zest, candied orange peel, cinnamon, and the cooled wheat mixture.
Roll out about two-thirds of the pastry and line a 10-inch pie or tart pan.
Pour the filling into the pastry shell and smooth the top.
Roll out the remaining pastry and cut into strips.
Arrange the strips in a lattice pattern over the filling.
Bake at 325°F (165°C) for 80 to 90 minutes, or until the filling is set and the crust is golden.
Cool completely to room temperature.
Refrigerate for several hours or overnight before serving.
Dust lightly with powdered sugar just before serving.
