If you like Italian Easter desserts with ricotta, you’ll love this pastiera Napoletana recipe, a traditional Easter grain pie from Naples. It tastes best when you let it rest for a few days for the flavors to develop, making it the perfect make-ahead dessert for a crowd.
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Special occasions are truly a wonderful time to spend with family and friends. As with most holidays, food plays an important role in celebrating an Italian Easter.
For example, ricotta cheese is prevalent in both Carnevale and Easter desserts in the Italian province of Campania.
Ricotta pie, ricotta rice pie and migliaccio, a ricotta and semolina pie prepared for Carnevale, are all popular Italian desserts made with ricotta.
However, pastiera is the dessert of choice served on Easter Sunday in Naples. Some of the main ingredients include cooked wheat berries, ricotta cheese, and orange blossom water.
In recent years, the Neapolitan pastiera has gained such popularity that you will find it with slight variations throughout the region and beyond.
Give this citrus-scented pie one bite, and you will understand why it is such a beloved dessert!
According to history and tradition, the preparations to make pastiera begin on Holy Thursday and are enjoyed a few days later on Easter Sunday.
Although this Italian Easter cake of Naples is not complicated to make from scratch, it does require a little planning. It is recommended to bake it a full two days before intending to serve it in order for the flavors to come together.
This Italian grain pie is a must-try if you’re looking for something a little different to complete your Easter meal. This dessert is sure to please your family and friends!
This step-by-step process will guide you on how to make your own homemade pastiera recipe. This includes an estimate of the active time required for each part of the process. But first, let’s take a quick look at some of the ingredients.
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Ingredients
A quick glance at the ingredients list for this traditional Italian Easter dessert might have you thinking it’s a complicated recipe. However, don’t let that deter you from giving it a try!
While the list of ingredients might be long, most of them can easily be found in Italian supermarkets and specialty shops or ordered online.
Let’s take a closer look at what you’ll need to make pastiera Napoletana:
Cooked wheat berries
The cooked wheat berries (grano cotto) are what make pastiera unique and give it its characteristic flavor and texture. They are commercially available and can be found in Italian specialty shops.
If you can’t find cooked wheat berries, replace them with pre-cooked barley.
Ricotta cheese
You can make your homemade ricotta or purchase it. Use whole milk ricotta for a richer flavor.
Orange blossom water
Orange blossom water, sometimes referred to as orange flower water has a light citrus flavor made from the distilled water of the bitter orange blossom. A small amount of this fragrant essence will perfume your pastiera. You can find it in the international aisle of most supermarkets or online.
Candied orange peel
Candied orange peel is a citrus-based confection used as a decoration or flavoring ingredient in pastries and candy. It is a common ingredient in pastiera and other Italian desserts like panettone. Although it can be made at home, you can purchase it in Italian specialty stores or online.
“00” flour
Also called “double zero flour,” this is very finely milled Italian wheat flour with a slightly lower protein content than all-purpose flour. It is perfect for shortcrust pastry dough, but all-purpose flour is a good substitute.
Day 1: Make the fillings
Traditionally, the preparations for this pie begin on Holy Thursday, before Easter. Twenty-four hours before assembling this Neapolitan Easter pie, make both the ricotta and wheat kernels filling. The overnight stay in the refrigerator allows the flavors to marry perfectly.
To make the cooked wheat berry filling (active time: 15 minutes)
All you need are four ingredients to make this unique filling.
- Measure 280 grams of pre-cooked wheat berries (grano cotto), ⅔ cup of milk (whole or 2%), 1 tablespoon of unsalted butter, and the lemon peel of one organic lemon.
- Place these ingredients in a small saucepan. Over medium heat, bring to a gentle simmer.
- Stir frequently for 10-15 minutes until most of the milk is absorbed and the mixture becomes a creamy oatmeal-like mixture.
- Transfer the mixture to a large bowl, cover with plastic wrap and allow it to come to room temperature. Then, refrigerate for up to 24 hours before using the following day.
To make the ricotta filling (active time: 15 minutes)
A few hours before you plan on mixing the ingredients to make the ricotta cheese filling, place 350 grams of fresh ricotta in a strainer lined with cheesecloth. This will help remove any excess moisture from the cheese.
- While waiting, prepare the rest of the ingredients required to make the ricotta cheese filling.
- Prepare the citrus sugar by combining lemon and orange zest, (about 1 tablespoon of each) with 250 grams (1 cup) of granulated sugar.
- Rub them together with your fingertips for a few minutes. Set aside for now.
- When the ricotta is ready, place it in a mesh strainer.
- Then, press the ricotta through the holes into a medium bowl with the back of a spoon.
- Add the citrus sugar and with a fork, mix everything together until well blended. Taste and adjust to personnel sweetness.
- The next step is to lightly beat 2 whole eggs with 2 egg yolks in a small bowl before adding them to the ricotta mixture. With a fork, combine lightly together.
- Add 1 teaspoon of pure vanilla extract, 2 teaspoons of orange blossom water (or more to taste), and ¼ teaspoon of ground cinnamon (optional).
- Combine. Do not overbeat.
Finally, cover with plastic wrap and refrigerate for up to 24 hours before using the following day.
Day 2: Make the pastry dough and assemble the pastiera
The shortcrust pastry dough we are going to use for this Easter pie is the classic Italian pasta frolla. This is a key component in making an authentic pastiera.
If you have a favorite recipe, by all means, use it. If not, here is a foolproof recipe that always comes out perfectly.
To make the pasta frolla (active time: 15 minutes)
Please refer to this pasta frolla article for a step-by-step and comprehensive guide. We will be using icing sugar instead of granulated sugar for this Italian dessert. We will also use 00 flour instead of all-purpose flour, giving the pie crust a finer texture.
Here is a summary of the steps:
- Combine 1¾ cups “00” flour (250 grams), ⅓ cup icing sugar, also referred to as powdered sugar or confectioners’ sugar (45 grams), ½ teaspoon baking powder, and a pinch of salt in the bowl of a food processor.
- Pulse several times to combine.
- Distribute ½ cup of cut-up cold butter evenly over the dry ingredients.
- Pulse, about 12 times at 1-second intervals, until the mixture is fine and powdery.
- Add 2 lightly beaten eggs. Note: if using, add vanilla extract, orange or lemon zest at this point.
- Process until the dough begins to clump together and forms a smooth ball, about 30 seconds. Be careful not to overprocess the dough.
Remove the ball of dough from the food processor and press it into a disc. Cover it securely with cling wrap and chill it for at least 30 minutes before using. Pasta frolla can be kept in the fridge for up to three days if stored in an airtight container.
Rolling the dough (active time: 15 minutes)
When you are ready, grease a 10-inch (25 cm) pie plate that is 2 inches (5 cm) deep. You can also use a springform pan.
- Remove a third of the dough, wrap it in plastic wrap and set it aside for now. This will become the lattice top.
- With a rolling pin, stretch out two-thirds of the chilled pasta frolla dough on a lightly floured sheet of parchment paper to form a 12-inch round about ⅜-inch (1 cm) thick
- Ease the dough into the 10-inch (25 cm) greased pie plate, being sure to press it into the bottom and up the sides to remove any air bubbles. Trim the excess dough even with the rim of the pan. Chill it for 1 hour.
- Combine the trimmed pastry dough scraps with the remaining dough (one-third). Roll it out on a lightly floured sheet of parchment paper to form a 10-inch round about ⅜-inch (1 cm) thick. With a fluted pastry wheel, cut 7 long strips each about one inch wide.
These lattice strips will create the criss-cross diamond pattern on our traditional Easter cake. Chill them for at least 1 hour until needed.
To assemble the pastiera (active time: 15 minutes)
Before we begin assembling this traditional recipe, preheat your oven to 325° F (165 °C). Place the oven rack in the center of the oven.
- Prepare a simple egg wash for brushing the 7 strips of dough by whisking together one whole egg with a teaspoon of milk in a small bowl. Set this aside until you are ready to use it.
- Remove the lemon peel from the grain mixture. Then, combine the ricotta and grain mixture in a large mixing bowl. If using, add 1 tablespoon of chopped candied orange peel.
- Use a hand-held blender and pulse gently 5-7 times to help blend the mixture. This will create a smoother pastiera filling.
- Remove the pastry shell from the refrigerator and pour this mixture into the prepared crust.
To create a lattice top, remove the pastry strips from the refrigerator.
- Brush each strip with the egg wash before placing it on the top of the ricotta filling. Brush the inside rim of the dough in the tart pan as well.
- Place four strips gently on the filling and equally distanced from each other. This will form the bottom layer of the lattice top.
- Then, place one strip across the center of the pie, touching the ends of the outer strips, previously placed on the filling. Place two more strips gently on the filling parallel to the center, creating a diamond-shaped lattice pattern. Trim the excess dough from the strips.
- Fold over the dough of the bottom pastry crust over the top strips of dough, gently pressing it down.
Bake pastiera in a preheated oven for about 80-90 minutes or until the crust is golden brown and the filling is firm to the touch but is still jiggly. If you find that your pastiera is browning too quickly, cover it loosely with a piece of aluminum foil during baking to prevent it from burning.
Once pastiera is baked, turn off the oven and leave the oven door ajar. Leave the pastiera in the oven for about 15 minutes, Then, remove it from the oven and let it cool completely on a wire rack.
Cover loosely with a clean tea towel and store in a cool dry place, at room temperature, for at least 2 days before serving.
Day 3: We wait…
Twenty-four to forty-eight hours after baking is when pastiera reaches its full flavor potential.
To serve pastiera, cut it into wedges and enjoy! If you wish, garnish each slice with a sprinkle of confectioners’ sugar, a dollop of sweet ricotta or slices of fresh oranges.
Serve and enjoy!
Tips
- It’s critical to remove as much moisture from the ricotta as possible. Place it in a cheesecloth-lined colander over a bowl and let it drain for a few hours or ideally overnight in the fridge. Be sure to cover it well with plastic wrap to prevent the top from drying.
- If you can’t find grano cotto (cooked grain), you can substitute it with barley cooked according to package instructions.
- Avoid overcooking your pastiera. When the center is slightly jiggly and the crust is golden brown it is done. As it cools off, it will set.
- Pastiera is best enjoyed after a day or two, as this will give the flavors time to meld together.
FAQ
You may notice some cracks on the surface of your pastiera. This is due to the high amount of moisture in the ricotta mixture, which is perfectly acceptable. To minimize the cracking, make sure to drain the ricotta thoroughly to eliminate as much liquid as possible.
Baking at a lower temperature for a longer period of time and avoiding opening the oven door while pastiera is baking, especially during the first 60 minutes are additional ways to prevent the top from cracking.
Cooking times will vary depending on your oven so start checking it at around the 75-minute mark. Look for a golden-brown crust and the filling firm to the touch but still a little jiggly.
Store pastiera in a cool, dry place, for a maximum of one to two days. Refrigerate if not consumed within this period.
Yes, you can freeze pastiera. Wrap it tightly in plastic wrap first, then aluminum foil and store it in the freezer for up to 30 days. Thaw overnight in the refrigerator before serving.
Ricotta Pie Recipes
Ricotta Pie
This creamy lemon-scented ricotta pie recipe is another delicious variation to help you celebrate an Italian Easter.
Here are two more Italian Easter desserts made with ricotta: ricotta rice pie and these mini sweet ricotta hand pies.
Recipe origins
So, it’s back to my Italian-Canadian upbringing for this Easter recipe.
My mom was born in Molinara, in the province of Benevento, in the Italian region of Campania, about 60 miles east of Naples.
Growing up Italian, I distinctly remember not appreciating this dessert. I much preferred my mom’s rice ricotta pie or my nonna’s sweet fiadone.
I began experimenting with this Italian easter pie several years ago, based on various pastiera recipes from my collection of cookbooks, conversations with different relatives and friends, and the availability of certain authentic ingredients.
Although my personalized recipe is still a work in progress, I am extremely happy with the results.
The only thing I need to figure out is how to prevent my lattice top from sinking into my filling. I may increase the amount of grano cotto…
In the meanwhile, I will continue to enjoy this delicious Italian Easter dessert.
I hope you enjoy it too!
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THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this pastiera recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Pastiera Napoletana: Italian Easter Grain Pie
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Ingredients
For the cooked wheat berry filling:
- 280 grams cooked wheat berries for pastiera
- ⅔ cup milk whole or 2 %
- 1 tablespoon butter unsalted
- 1 lemon peel organic
For the ricotta filling:
- 350 grams ricotta cheese full fat
- 1 cup sugar granulated
- 1 tablespoon orange zest organic
- 1 tablespoon lemon zest organic
- 2 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract pure
- 2 teaspoons orange blossom water or more to taste
- ¼ teaspoon cinnamon ground, optional
For the pasta frolla:
- ½ cup unsalted butter 113 grams, cold
- 1¾ cups flour 250 grams, all purpose or "00" flour
- ⅓ cup powdered sugar 45 grams
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 eggs slightly beaten
- extra flour for rolling
Additional ingredients:
- 1 tablespoon candied orange peel minced
- egg wash
Instructions
To make the cooked wheat berry filling:
- Place the pre-cooked wheat berries (grano cotto) in a small saucepan.
- Add the milk, butter, and lemon peel.
- Over medium heat, bring to a gentle simmer and stir frequently for 10-15 minutes until most of the milk is absorbed and the mixture reassembles a creamy oatmeal-like mixture.
- Transfer the mixture to a large bowl, cover with plastic wrap and allow it to come to room temperature.
- Then, refrigerate for up to 24 hours before using the following day.
To make the ricotta filling:
- A few hours before you plan on mixing the ingredients to make the ricotta cheese filling, place the fresh ricotta in a strainer lined with cheesecloth. This will help remove any excess moisture from the cheese.
- While waiting, prepare the citrus sugar by rubbing together the lemon and orange zest with the granulated sugar. Set aside for now.
- When you are ready to combine the ingredients, place the ricotta in a mesh strainer. Then, press the ricotta through the holes into a medium bowl with the back of a spoon.
- Add the citrus sugar and with a fork, mix everything together until well blended. Taste and adjust to personnel sweetness.
- Next, in a small bowl, lightly beat the eggs and egg yolks together before adding them to the ricotta mixture. With a fork, combine lightly together.
- Finally, add the pure vanilla extract, orange blossom water, ground cinnamon (optional), and combine. Do not overbeat.
- Cover with plastic wrap and refrigerate for up to 24 hours before using the following day.
To make the pasta frolla:
- Cut ½ cup of cold unsalted butter into 18 small pieces and place it in the freezer for about 10 minutes.
- In a food processor combine the dry ingredients and pulse a few times.
- Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
- Add the slightly beaten eggs and pulse until the dough comes together.
- Turn out the dough on a lightly floured wooden board and form it into a smooth disc by pressing the dough together.
- Shape the dough into a flat disc, wrap it in plastic wrap and refrigerate for a minimal time of 30 minutes before using it.
- Step by step photos can be found in the article.
Rolling the dough:
- When you are ready, grease a 10-inch (25 cm) pie plate that is 2 inches (5 cm) deep. You can also use a springform pan.
- Remove a third of the dough, wrap it in plastic wrap and set it aside for now. This will become the lattice top.
- With a rolling pin, stretch out two-thirds of the chilled pasta frolla dough on a lightly floured sheet of parchment paper to form a 12-inch round about ⅜-inch (1 cm) thick.
- Ease the dough into the 10-inch (25 cm) greased pie plate, being sure to press it into the bottom and up the sides to remove any air bubbles.
- Trim the excess dough even with the rim of the pan. Chill it for 1 hour.
- Combine the trimmed pastry dough scraps with the remaining dough (one-third). Roll it out on a lightly floured sheet of parchment paper to form a 10-inch round about ⅜-inch (1 cm) thick.
- With a fluted pastry wheel, cut 7 long strips each about one inch wide. These lattice strips will create the criss-cross diamond pattern on our traditional Easter cake. Chill them for at least 1 hour until needed.
To assemble and bake the pastiera:
- Preheat your oven to 325° F (165 °C). Place the oven rack in the center of the oven.
- Prepare a simple egg wash for brushing the dough by whisking together one whole egg with a teaspoon of milk in a small bowl. Set this aside until you are ready to use it.
- Remove the lemon peel from the grain mixture. Then, combine the ricotta and grain mixture in a large mixing bowl.
- If using, add 1 tablespoon of chopped candied orange peel.
- Use a hand-held blender and pulse gently 5-7 times to help blend the mixture. This will create a smoother pastiera filling.
- Remove the pastry shell from the refrigerator and pour this mixture into the prepared crust.
- Remove the pastry strips from the refrigerator.
- Brush each strip with the egg wash before placing it on the top of the ricotta filling. Brush the inside rim of the dough in the tart pan as well.
- Place four strips gently on the filling and equally distanced from each other. This will form the bottom layer of the lattice top.
- Then, place one strip across the center of the pie, touching the ends of the outer strips previously placed on the filling. Then, place two more strips gently on the filling parallel to the center, creating a diamond-shaped lattice pattern.
- Trim the excess dough from the strips. Fold over the dough of the bottom pastry crust over the top strips of dough, gently pressing it down.
- Bake pastiera in a preheated oven for about 80-90 minutes or until the crust is golden brown and the filling is firm to the touch but is still jiggly. If you find that your pastiera is browning too quickly, cover it loosely with a piece of aluminum foil during baking to prevent it from burning.
- Once pastiera is baked, turn off the oven and leave the oven door ajar. Leave the pastiera in the oven for about 15 minutes, Then, remove it from the oven and let it cool completely on a wire rack.
- Cover loosely with a clean tea towel and store in a cool dry place, at room temperature, for at least 2 days before serving.
- When you are ready to serve pastiera, lightly dust with powdered sugar. Slice, serve and enjoy!
Notes
- It’s critical to remove as much moisture from the ricotta as possible. Place it in a cheesecloth-lined colander over a bowl and let it drain for a few hours or ideally overnight in the fridge. Be sure to cover it well with plastic wrap to prevent the top from drying.
- If you can’t find grano cotto (cooked grain), you can substitute it with barley cooked according to package instructions.
- Avoid overcooking your pastiera. When the center is slightly jiggly and the crust is golden brown it is done. As it cools off, it will set.
- Pastiera is best enjoyed after a day or two, as this will give the flavors time to meld together.
Nutrition
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You can find some of the ingredients I am using to make pastiera in my amazon store. If it is of interest to you, head on over to my amazon store for all the details.
Marco
I made the pastiera which turned out great. Since your recipe calls for 280 grams of grano cotto and the can I bought contained 420 grams, I am left with 140 grams of grano cotto. What can I do with this leftover grano cotto?
Maria
Thanks Marco! You can add it to soups, or salads. If you are stir frying vegetables, you can also add the wheat berries. Enjoy!
Janet Susan Thompson
Hi Maria, can the filling be kept for 2 days in the fridge? Thanks Janet
Maria
Thanks for your interest Janet. I have never tried more than 24 hours. It should be fine… I would love to hear about your results if you do decide to try it.
David Adamovich
I followed your recipe as stated. Everything worked out perfectly. Thank you. I did it for my 100-year-old mother who said her mother always made this and it brought back memories of her childhood. Thank you for the inspiration. Great recipe.
Maria
God bless your mom David ♥
Thanks so much for taking the time to share, I appreciate it!
Cathi
I made this for Easter and it came out beautiful and delicious!! Just like what we had in Italy when we visited for Easter a couple of years ago. Making it now again for my oldest daughter who was not able to join us for Easter and this Is her favorite dessert. Fingers crossed it will be just as successful.
Val
This is the best pastiera I have ever tasted, it is so light and refreshing! Such a spectacular dessert! Thanks for another great recipe Maria!
Maria
I am so happy to read you enjoyed this recipe! Thanks Val!
Ronald Ciarlo
Ciao Maria,
Thanks for posting your pastiera recipe. I can taste the flavorings now. Growing up in an Italo_American household in the 1950’s the pastiera del riso was often made. I am going to attempt making a much simpler version. I will be omitting the crust, the beauty of the pie, but in its place I will butter the baking dish and spread crushed vanilla cookie crumbs to be used as my crust. I will have to omit the ricotta (lactose sensitive) and double up on the rice.
Buona Pasqua!
Maria
Thank you so much for your comment Ronald! Sounds wonderful, I am sure it will be a hit!
It was the same in my family, we much preferred the rice version… I have had an obsession with this grain pie for the last few years, I played around with the ingredients but I felt there was something missing… I am happy to finally share the recipe.
Although I have not tried it, a friend of mine successfully made my recipe for homemade ricotta with lactose-free milk. Thanks again for stopping by. Buona Pasqua Ronald.
Ronald Ciarlo
Thanks for the up date about ricotta made with lactose free milk. It seems that many of us Italians are lactose sensitive thanks to evolution. We came from grain producing areas and milk products were not on our must have list to survive. The pastiera del grano is a wonderful tasting sweet and I have tasted it once or twice and it was flavored with Rose Water instead of Orange Water. I think both flavorings are absolutely hypnotic and I am glad that they are both part of the Italian Kitchen. I am using the Orange Water for my 2 rice pies.
Buona Pasqua!
Maria
My pleasure Ronald! I absolutely agree… very insightful comment, thank you, Ronald.
Karenann S.
Thank you so much for this delicious recipe. My mother and grandmother would make this cake, they are from Naples, Italy, and I never appreciated how delicious this cake is. It was always my grandmother’s favorite dessert! I now love this cake myself and cannot wait to try your recipe! Have a blessed Easter!
Maria
Thanks so much for stopping by Karenann! It truly is such a treat! Happy Easter to you and your loved ones as well.