Sweet Shortcrust Pastry Recipe

Neapolitan Pastiera Recipe

Sweet Shortcrust Pastry Recipe

 

Hi, the last time I wrote about pastry we talked about short pastry. In this Easter week it is traditional to bring to the table the various dishes that represent this feast. A traditional dessert is the pastiera.

The “Neapolitan pastiera” is one of the typical sweets of the city of Naples. For the uninitiated It is a sweet that looks like a tart, that is, it has a base of shortcrust pastry filled with wheat boiled in milk, ricotta, eggs, sugar and flavorings. It has a long history, apparently it was invented in the 16th century, initially it was made by the nuns, then it became a dessert consumed by everyone.

The period of greatest consumption of the pastiera are holidays such as: Easter, Christmas and New Year. However, in larger patisseries, it can be found all year round.

Let’s see the recipe for shortcrust pastry for the “pastiera”.

This recipe is a little different from yesterday’s, because it has to cook longer than an hour. First of all we prepare the shortcrust pastry in advance by storing it in the refrigerator, because we need a cold pastry to be able to work it more easily. Since it has a long cooking, we make a shortcrust pastry with less sugar so as not to make it too dark.

Now I will list the ingredients to prepare it.

Neapolitan Pastiera

shortcrust pastry:

  • butter (or lard) – 225gr
  • sugar – 175gr
  • Eggs – 100gr
  • Type “0” flour – 500gr

 

Method:

 

We put the butter and sugar in a container and begin to mash the butter. Until the total absorption of sugar. When we get a cream we insert the eggs, mixing them with a fork until completely absorbed. Now we can put it all together: flour, flavorings and vanilla. Belting to mix everything. When the dough starts to harden making it difficult to work with a fork we continue with our hands. Until you get a smooth and well mixed ball.

This ball is crushed and placed in a food bag and placed in the refrigerator. 2/3 hours, or better yet prepared the day before.

 

As for the stuffing of the pastiera the ingredients are:

  • Ricotta – 250
  • Sugar – 250
  • Wheat – 250
  • Milk – 300
  • Butter – 25gr
  • Eggs – 2
  • Grated orange – 1 (peel)
  • Vanilla – 1
  • A pinch of cinnamon.

Let’s start by cooking the pre-cooked wheat with milk, butter and a pinch of sale. Cook ten minutes. In another container mix the ricotta, together with the sugar. Once the wheat has cooled, we can combine the two blends and add the two eggs and flavorings. Preheated the oven to 180 ° C / 356 ° F and bake for 80 minutes.

 

 

9 Replies to “Sweet Shortcrust Pastry Recipe”

  1. I love pastries and cakes because I have a sweet tooths..:-) From the picture the Pastiera look good and tasty. I will try it out! Thank you for sharing.

  2. Oh! Thank you so much for sharing this to us all and I really appreciate what you have shared here. This pastiera sweet short crust pastry recipe that you have shared here is very good and I appreciate it. It is great to see especially when we are in the quarantine and I have to look for a means to spice up things at home by getting creative in the kitchen. This us really great to see here. Thanks

  3. One of my food soft spot is pastries. I came do without them in a week and seeing that I will be able to learn a new type of pastry is good. Since everyone is at home currently, I would be able to make it with them. I am still a learner unlike you who seem to know so much especially from how you have explained this. Thank you for infusing pictures. It has greatly influenced my learning process of this shortcrust pastry.

  4. You had me with Pastry and Naples (Italy). I love to cook and am very good with baking. This looks delish. Not wise of me to read this at 12:47 am. Now Im hungry for some pastry… 😜

  5. I must admit your recipe sounds and looks so yummy, so I was wondering could I substitute gluten-free flour for your recommendation of type 0 flour ?

    Jeff

    1. Gluten-free are: rice flour or corn flour, sorghum flour, millet flour. And then there are also buckwheat flour, quinoa flour, amaranth flour. Type “0”; “00”; “1”; “2”; whole wheat all contain gluten.

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