Description

This traditional Italian Easter cake Pastiera is a rich and symbolic ricotta Easter pie from Naples. Known as Pastiera Napoletana, it features a buttery crust filled with sweetened ricotta, cooked wheat berries, candied citrus, and a delicate hint of orange blossom water. The result is a fragrant and hearty Italian Easter dessert that celebrates rebirth and spring. Whether you’re honoring heritage or seeking a unique sweet, this wheat ricotta pie is a showstopping holiday treat.

Ingredients

Pastry Crust:

2 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
Pinch of salt
1/2 cup cold butter, diced
2 large eggs
1-2 tbsp milk (if needed)

Ricotta Filling:

1 1/2 cups whole milk ricotta (drained)
3/4 cup sugar
3 large eggs, separated
1/2 cup cooked wheat berries or cooked rice
1/4 cup candied citron or orange peel, finely chopped
1 tsp orange blossom water or 1 tsp orange zest + 1 tsp vanilla extract
1 tsp cinnamon
Pinch of salt

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Instructions

1. Make Pastry:
In a bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Mix in eggs until dough forms. Add milk a little at a time if needed. Shape into a disk, wrap, and chill for 30 minutes.

2. Preheat & Prep:
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or springform pan. Roll out 2/3 of the dough and line the pan. Reserve the rest for lattice strips.

3. Prepare Filling:
Beat ricotta and sugar until smooth. Mix in egg yolks, then stir in wheat, citrus peel, orange blossom water, cinnamon, and salt. Separately, beat egg whites to soft peaks and fold into the ricotta mixture.

4. Assemble & Lattice:
Pour filling into the crust. Roll and cut remaining dough into strips. Lay over the top in a criss-cross lattice pattern. Press to seal.

5. Bake:
Bake for 60–70 minutes until the filling is set and crust golden. Tent with foil if browning too quickly. Cool completely on a rack, then chill for best flavor.

6. Serve:
Dust with powdered sugar before serving. Best enjoyed at room temperature or slightly chilled. Pastiera develops flavor over time and is often made a day ahead.

Notes

Cooked wheat berries are traditional; use cooked rice as an easy substitute.
Store leftovers in the fridge; flavor improves the next day.
Orange blossom water gives it authentic aroma but can be swapped.

Prep Time: 30 minutes
Chill Time: 4+ hours
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baked
Cuisine: Italian / Neapolitan