Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 eggs
- 1/2 cup whole milk
- 1/2 cup hazelnuts, toasted and chopped
- 1/4 cup orange blossom water
- 1/4 cup ricotta cheese
- 1/4 cup confectioners' sugar
- 1/4 teaspoon salt
- Zest of 1 orange
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Food processor
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper.
2. In a food processor, pulse the flour, butter, and granulated sugar until the mixture resembles coarse sand.
3. Add 1 egg and pulse until the dough comes together.
4. Press the dough into the bottom and up the sides of the prepared pan.
5. In a mixing bowl, whisk together the remaining 2 eggs, milk, hazelnuts, orange blossom water, ricotta cheese, confectioners' sugar, salt, and orange zest.
6. Pour the filling into the crust.
7. Cover the pan with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 20-25 minutes, or until the filling is set and the crust is golden brown.
9. Let the pastiera cool to room temperature before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 55-60 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 19g
- Saturated fat: 8g
- Cholesterol: 100mg
- Sodium: 100mg
- Total carbohydrates: 31g
- Dietary fiber: 1g
- Sugars: 15g
- Protein: 6g
Substitutions for ingredients:
- Almond flour can be used instead of all-purpose flour for a gluten-free version.
- Walnuts or pecans can be used instead of hazelnuts.
- Lemon zest can be used instead of orange zest.
Variations:
- Add 1/2 cup of cooked wheat berries to the filling for a more traditional pastiera.
- Replace the orange blossom water with rose water for a different flavor profile.
- Top the pastiera with whipped cream or mascarpone cheese.
Tips and tricks:
- Toast the hazelnuts in the oven for 10 minutes at 350°F before chopping them.
- Use a rubber spatula to press the dough into the pan to ensure an even crust.
- Let the pastiera cool completely before slicing to prevent the filling from falling apart.
Storage instructions:
- Store the pastiera in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pastiera on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Dust the top of the pastiera with confectioners' sugar before serving.
- Top each slice with a dollop of whipped cream or mascarpone cheese.
Garnishes:
- Chopped hazelnuts
- Orange zest
- Fresh berries
Pairings:
- Coffee
- Tea
- Prosecco
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad with a citrus vinaigrette
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water at a time until the dough comes together.
- If the filling is not setting, bake the pastiera for an additional 10-15 minutes.
Food safety advice:
- Make sure to use pasteurized eggs in the filling to prevent the risk of salmonella.
Food history:
- Pastiera is a traditional Italian Easter dessert from the region of Campania.
Flavor profiles:
- Nutty
- Floral
- Citrusy
- Sweet
Serving suggestions:
- Serve the pastiera as a dessert after a traditional Italian Easter meal.
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Region: Italian