Pastiera Napoletana (Neapolitan Easter Pie)

The Pastiera Napoletana is a buttery tart with a creamy, moderately sweet filling. Ricotta and pastry cream, candied citrus, cinnamon, and vanilla are all combined in this Italian grain pie. Although not exactly cheesecake, the filling is similar

Information of importance – SERVINGS: 10 – PREP TIME: 1.5 hrs – TYPE: Easter Pie

Ingredients – For the pastry dough used to make pasta: – flour for pastry, 300 grammes (10.54 ounces) – 200 grammes of butter, unsalted (7.025 ounces) – 100 grammes of sugar, granulated (3.512 ounces) 1 egg – one egg yolk – 1/2 cup of hulled white wheat berries are needed for the wheat berries. – six mugs of cold water – 14 teaspoon of salt – Applied to the pastry cream: – One big egg – one huge egg yolk – 1/4 cup of sugar, granulated – 2 tablespoons of regular flour – 0.5 cups of milk – To put together the filling: – 1 serving of whole milk ricotta (about 8 ounces) 1/4 cup of sugar, granulated – two huge eggs – a single teaspoon of orange flower water – 1/4-inch chopped, 1/3 cup candied orange peel – 10 grammes of lemon zest (I used organic) – Pure vanilla extract, 1 teaspoon – 1 cinnamon stick – Wheat berries in a cup

A typical Easter dish created in Naples and the rest of Campania is called pastiera Napoletana. To share with relatives and friends that stop by for the Easter holiday, some families may bake as many as six of these grain pies. Six! Because this Italian Easter pie is so good, I can see why they baked so many of them. They even bring these along for their picnics on Pasquetta (Easter Monday). Pastiera Napoletana is sometimes referred to as "Pizza di Grano" (grain pie) by Italian Americans

TIPS FOR COOKING AND FAQs – You might omit the candied orange peel if you can't find any and don't have the time to create your own. In order to give the filling more citrus flavor, you may instead substitute the candied orange peel with a blend of lemon and orange zest. (Since my kids don't enjoy it, I omit the candied orange peels when I prepare it at home for just us.) – The most crucial piece of advice is to make this Easter grain pie gradually. I prepared the dough and the filling the previous evening, but you could prepare them in advance

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