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Neapolitan pastiera




Baking powder for desserts

1 unit

Iodized salt

to taste

Strega, liqueur

2 spoons


3 unit

Type 00 wheat flour

500 grams

Grated lemon peel

1 teaspoon


1 sachet

Egg, yolk

3 unit


7 unit

Sheep milk ricotta cheese

700 grams


900 grams

Soy drink

300 grams

Cooked wheat berries

700 grams


220 grams

Desserts from Italy - Campania

Neapolitan pastiera

Neapolitan pastiera

vegetarian with gluten with eggs with lactose high in phosphorus

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Neapolitan pastiera

Pastiera is a delicious dessert made from pastry and grain in milk, flavor and inimitable fragrance.

Neapolitan pastiera step 1

step 1

Put the lemon zest, 200gr of xylitol and chop in the mug: 10 sec. Vel. 8.

Neapolitan pastiera step 2

step 2

Place the rest of the ingredients in the mug: flour, 200 g of margarine, 3 eggs, the witch and knead: 1 min. Vel Spiga.

Neapolitan pastiera step 3

step 3

Wrap the pastry pan in a transparent film and place in the refrigerator for about 30 minutes.

Neapolitan pastiera step 4

step 4

To prepare the filling: put the wheat, soy milk, 1 tablespoon of margarine and bake in the mug: 10 min. 100 ° Vel. 1

Neapolitan pastiera step 5

step 5

Place the compound in a large bowl to cool it. Since I do not like the feeling of wheat in my mouth, after cooking I chopped: 15 sec. Vel. 10, so that the grain is finer

Neapolitan pastiera step 6

step 6

Place 7 eggs, 700gr of xylitol and mount in the jug (without rinse): 30 sec. Vel. 5.

Neapolitan pastiera step 7

step 7

Add ricotta, vanillin, orange blend and mix: 30 sec. Vel. 5.

Neapolitan pastiera step 8

step 8

Add to the previously cooled compound and mix well with the spatula.

Neapolitan pastiera step 9

step 9

Grind and flake a 32 cm baking tray or two 26 cm baking trays. Spread the thin dough forming a thin sheet and lined the baking pan keeping the edges very high.

Neapolitan pastiera step 10

step 10

Pour the compound on the bottom of the tray until it fills the pan and garnish at will with pastry strips crossed over to the chessboard.

Neapolitan pastiera step 11

step 11

Cook in a static oven preheated at 200 ° for about 40 minutes until it becomes golden on the surface.

Neapolitan pastiera step 12

step 12

Then turn off the oven and leave the pasta inside until it cools down, leaving the oven door slightly open to allow moisture to escape.

Neapolitan pastiera step 13

step 13

Serve cold and with a powdered xylitol powder as desired (chopped or xylitol: 10 sec 10).

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