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La Pastiera Calabrese
Category
Easter dessert
Servings
4
Prep Time
20 minutes
Cook Time
60 minutes
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups ricotta cheese
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/4 cup candied citron, chopped
- 1/4 cup candied orange peel, chopped
- 1/4 cup cooked wheat (also known as wheat berries)
- Powdered sugar for dusting
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter and dust with flour.
- In a large bowl, mix together the flour, sugar, baking powder, and vanilla extract.
- Add the softened butter and mix until crumbly.
- Add the milk and eggs, and mix until the dough comes together.
- Transfer the dough to a floured surface and knead briefly until smooth.
- Roll out the dough to fit the prepared pan, trimming the edges.
- In a separate bowl, mix together the ricotta cheese, sugar, vanilla extract, lemon zest, orange zest, candied citron, candied orange peel, and cooked wheat.
- Pour the ricotta mixture into the prepared crust.
- Roll out any remaining dough and cut into strips to create a lattice pattern on top of the ricotta mixture.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is set.
- Let the pastiera cool to room temperature before serving.
- Dust with powdered sugar before serving.
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