Photograph of the finished Pastiera napoletana

Italy · Bánh ngọt lúa mì ricotta kiểu Napoli

Pastiera napoletana

1 hr 20 min Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 240 g
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Sugar Sugar 200 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Ricotta cheese Ricotta cheese 280 g
  • Photograph of Cooked wheat grains Cooked wheat grains 200 g
  • Photograph of Fresh milk Fresh milk 200 ml
  • Photograph of Orange blossom water Orange blossom water 20 ml
  • Photograph of Orange Orange 1.2
  • Photograph of Vanilla Vanilla 4 g
  • Photograph of Salt Salt 4 g

Method

  1. 1 Knead the flour with unsalted butter, sugar, and eggs to form the pastry shell, then refrigerate for 40 minutes.
  2. 2 Cook the wheat grains with fresh milk and grated orange peel over low heat for 20 minutes until a thick mixture is formed.
  3. 3 Beat the ricotta with sugar, eggs, orange blossom water, and vanilla until smooth.
  4. 4 Mix the ricotta with the cooled wheat flour to make the filling for the cake.
  5. 5 Roll out the dough to line the mold, pour in the filling, then cut the dough into strips and weave a lattice pattern on top.
  6. 6 Bake in the oven at 180 degrees for 60 minutes, and let cool completely before slicing.

With an appliance

  • Air fryer 1 hr

    Replace step 6: spray oil on small molds, run the steam oven at 195 degrees for 38 minutes and rotate the molds after 19 minutes; ricotta cooks faster (22 minutes), large molds need to be divided into portions.

Start cooking