Directions: |
Directions:Soak the wheat in cold water overnight.
Combine the flour, butter, 1/3 cup sugar and 1 egg yolk to make a dough; form into a ball. Let rest while preparing filling.
Drain the wheat and combine with the milk, orange rind and 1 tablespoon sugar and cook over low heat until mixture is creamy and porridge-like. Remove from heat and stir in vanilla.
Combine the ricotta, 3 egg yolks, the remaining sugar, the wheat, orange flower water, candied fruit and cinnamon. Beat the egg whites until stiff and fold into the mixture.
Preheat oven to 350 degrees. Roll out ¾ of the pastry dough and use it to line a 9” pie pan. Fill with the ricotta mixture. Roll out the remaining dough and cut it into 2/8” strips using a fluted pastry wheel. Arrange the strips in a lattice over the filling and crimp the edges. Bake the pasteria for 1 hour or until the pastry is golden brown.
Let cool, then let the pie rest for a few hours before serving.
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Personal
Notes: |
Personal
Notes: Pasteria is the traditional Neapolitan Easter pastry. Each family has its own recipe and discusses it at length with friends and neighbors, everybody tasting each other’s and commenting on them all. This pastry is offered to guests for at least a week around Easter time (and that is how long the pasteria will keep.) Keep refrigerated.
This recipe is similar to the one Aunt Mary gave me, only it is measured out. I tried it and it was great. Hope you enjoy as much as I do.
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