Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup shelled pistachios, finely chopped
- 1/4 cup orange blossom water
- 1/4 cup candied orange peel, finely chopped
- 1/4 cup ricotta cheese
- Powdered sugar, for dusting
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Food processor
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse crumbs. Add one egg and pulse until the dough comes together.
3. Press the dough into the bottom and up the sides of the prepared pan. Prick the bottom with a fork and bake for 15 minutes, or until lightly golden. Remove from oven and let cool.
4. In a large bowl, whisk together the remaining eggs, milk, and heavy cream. Stir in the chopped pistachios, orange blossom water, candied orange peel, and ricotta cheese.
5. Pour the mixture into the cooled crust and bake for 45-50 minutes, or until the filling is set and the edges are golden brown.
6. Let the pastiera cool completely in the pan before removing the sides. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 350°F.
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 340
Fat per serving: 20g
Carbohydrates per serving: 32g
Protein per serving: 7g
Substitutions for ingredients:
- Almond flour can be used instead of all-purpose flour for a gluten-free version.
- Chopped almonds or hazelnuts can be used instead of pistachios.
- Lemon zest can be used instead of orange blossom water.
- Dried cranberries or raisins can be used instead of candied orange peel.
Variations:
- Add a teaspoon of cinnamon to the filling for a spiced version.
- Use a combination of pistachios and almonds for a nuttier flavor.
- Top with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Make sure the dough is pressed firmly into the pan to prevent it from shrinking during baking.
- Chill the dough in the refrigerator for 30 minutes before rolling it out for easier handling.
- Use a sharp knife to cut the pastiera into clean slices.
Storage instructions:
Store leftover pastiera in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 30 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the pastiera on a cake stand or platter and dust with powdered sugar. Garnish with fresh orange slices or chopped pistachios.
Garnishes:
Fresh orange slices, chopped pistachios, whipped cream
Pairings:
Serve with a cup of coffee or tea for a sweet afternoon treat.
Suggested side dishes:
Fresh fruit salad or a green salad with citrus vinaigrette.
Troubleshooting advice:
- If the crust is too hard, reduce the baking time by a few minutes.
- If the filling is too runny, increase the baking time by 5-10 minutes.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and surfaces thoroughly before and after handling food.
Food history:
Pastiera is a traditional Italian Easter dessert that originated in Naples. It is made with ricotta cheese, wheat berries, and candied citrus peel.
Flavor profiles:
The pastiera has a sweet and nutty flavor with a hint of orange blossom water.
Serving suggestions:
Serve the pastiera as a dessert after a traditional Italian meal or as a sweet treat with coffee or tea.
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Region: Italian