🇮🇹 Italy · Dessert
Pastiera Napoletana (Neapolitan Wheat Berry Pie)
By eatmundo · July 7, 2026
Pastiera Napoletana is a beloved traditional Neapolitan dessert, particularly associated with Easter. This exquisite pie features a fragrant shortcrust pastry shell embracing a rich, creamy filling made from ricotta cheese, pre-cooked wheat berries, candied citrus, and aromatic spices like cinnamon and orange blossom water. Its intricate flavors and textures make it a true culinary masterpiece, embodying the spirit of spring.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the shortcrust pastry (pasta frolla): In a large bowl, combine 300g all-purpose flour, 100g granulated sugar, 100g cold butter (cut into small cubes), and 2 large egg yolks. Work quickly with your fingertips until a crumbly mixture forms, then gently knead until just combined. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- 2
Prepare the wheat berry filling: In a saucepan, combine 200g pre-cooked wheat berries with 100ml whole milk and 1/2 teaspoon ground cinnamon. Simmer gently over low heat for 10-15 minutes, stirring occasionally, until the milk is mostly absorbed and the mixture is creamy. Let it cool completely.
- 3
Make the ricotta cream: In a separate large bowl, combine 250g fresh ricotta cheese with 150g granulated sugar. Beat with a whisk until smooth and creamy, ensuring no lumps remain. Stir in 2 large eggs, 50g diced candied orange peel, 25g diced candied citron, 1 tablespoon orange blossom water, and 1 teaspoon vanilla extract.
- 4
Gently fold the cooled wheat berry mixture into the ricotta cream. Mix until just combined. This aromatic filling should be prepared at least a few hours, or ideally the day before, to allow the flavors to meld and deepen. Cover and refrigerate.
- 5
Preheat your oven to 160°C (325°F). Lightly grease and flour a 24cm springform pan. Retrieve the chilled pastry dough. On a lightly floured surface, roll out about two-thirds of the dough to a thickness of 3-4mm, large enough to line the bottom and sides of the prepared pan.
- 6
Carefully transfer the rolled pastry into the springform pan, pressing it gently against the bottom and up the sides. Trim any excess dough from the edges, reserving it. Pour the prepared ricotta and wheat berry filling evenly into the pastry-lined pan.
- 7
Roll out the remaining one-third of the pastry dough and cut it into strips, approximately 1.5cm wide. Arrange these strips in a lattice pattern over the top of the pie. Press the ends of the strips onto the pastry rim to seal.
- 8
Bake for 60-75 minutes, or until the pastry is golden brown and the filling is set but still slightly soft in the center. The aroma in your kitchen will be incredible! If the top browns too quickly, you can loosely tent it with aluminum foil.
- 9
Remove the Pastiera from the oven and let it cool completely in the pan on a wire rack. This is crucial for it to set properly; do not unmold it warm. Once completely cool, sprinkle generously with powdered sugar before slicing and serving. It tastes even better the next day.
Frequently Asked Questions
Do I need to soak the wheat berries before cooking?+
If using dried wheat berries, yes, they typically require soaking overnight and then boiling for 1-2 hours until tender. However, many recipes call for pre-cooked wheat berries (grano cotto) which saves significant time and is common in Italy.
Can I make Pastiera in advance?+
Absolutely! Pastiera Napoletana actually improves with age. It's best made 1-2 days before serving, allowing the complex flavors to fully develop and meld. Store it in the refrigerator.
What if I don't have orange blossom water?+
While orange blossom water is traditional and provides a unique aromatic note, you can substitute it with a few drops of orange extract or an additional teaspoon of fresh orange zest if absolutely necessary. However, for true authenticity, it's worth seeking out.
Why did my Pastiera crack on top?+
Cracking often occurs if the oven temperature is too high or if the pie cools too rapidly. Ensure your oven is at the correct temperature (160°C/325°F) and let the Pastiera cool gradually in the oven with the door ajar, or slowly on a wire rack at room temperature.
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