Pastiera (easter pie)

A symbol of springtime in Naples, rich with history and family tradition.

The pastiera is a traditional Neapolitan pie, usually made for Easter, that combines creamy ricotta, orange blossom water, and cooked wheat berries into a fragrant, custardy filling wrapped in a delicate pastry crust. I make my own twist on this classic: mini pastiere without the shell—just the best part, the luscious filling—baked into perfectly portioned little cakes that capture all the flavor and soul of the original in a lighter, modern form.

You can utilize a 12 muffin tin or 12 small aluminum foil pans.

Ingredients

• 1 ½ cups precooked wheat berries

• 1 ⅔ cups whole milk ricotta

• 1 1/2 cups granulated sugar

• 2 tablespoons honey (about 1.4 oz / 40 g)

• ¾ cup whole milk (about 6.8 fl oz / 200 ml)

• 2 tablespoons unsalted butter (about 1 oz / 30 g)

• 2 whole eggs + 2 egg yolks

• 1 teaspoon vanilla extract

• Zest of 1/2 lemon (peeled, avoiding the white part)

• 1 teaspoon ground cinnamon

• 1/2 cup diced candied orange peel

• 1 teaspoon of orange blossom water

Method

1. Cook the wheat mixture: In a saucepan, combine the precooked wheat berries, milk, butter, and the lemon zest. Cook over medium heat, stirring occasionally, until it becomes thick and creamy (about 10 minutes). Remove the lemon zest and let cool off in a large bowl.

2. Prepare the ricotta mixture: In a separate bowl, beat the ricotta, sugar, and honey with a whisk until smooth and creamy.

3. Add eggs and flavorings: Add the eggs, egg yolks, vanilla, cinnamon, and orange blossom water to the ricotta mixture. Mix again until well combined.

4. Combine the mixtures: Fold the cooled wheat mixture into the ricotta mixture. Add the chopped candied orange peel. Mix until everything is well incorporated.

5. Prepare the muffins pan and bake: Pour the cake batter in a muffin mold - you should get about 12 mini cakes.

6. Bake: Bake in a preheated oven at 350°F (180°C) for about 40 minutes, on the center rack.

7. Cool completely before serving. Best enjoyed after resting for a few hours—or even better, the next day.