Make Pastiera Napoletana: Easy Italian Dessert Recipe

Can a festive cake that smells of orange blossom truly be simple enough for a busy week? We think so, and we’ll show you how to make this classic at home without fuss.

In this recipe we focus on clear steps, smart planning, and the right ingredients. You’ll learn why creamy ricotta, tender grano cotto wheat, and a splash of orange blossom water matter for the signature filling.

We respect tradition while keeping things practical. We guide you through making the shortcrust dough, assembling the seven classic strips, and baking until the top is golden.

Follow our tips on timing, storage, and small swaps so your dessert stays moist and flavorful from day one to the next. By the end, you’ll feel confident serving this beloved food at your holiday table.

What Is Pastiera Napoletana and Why You’ll Love This Spring Dessert

Imagine orange blossom and lemon zest meeting ricotta and tender cooked wheat in one slice—this is that treat. Originating in Naples, this celebratory cake fills the kitchen with a floral, citrus scent and a warm, homey feel.

Signature aroma: orange blossom, citrus, and creamy ricotta

The heady scent comes from orange blossom water, balanced with lemon zest, vanilla, and a touch of cinnamon. Small amounts of blossom water lift the cheese and candied peel without overpowering the mix.

Texture contrast: tender pastry, silky filling, soft wheat

The filling blends ricotta with grano cotto for a custard-like creaminess and gentle grain. A delicate pasta frolla shell keeps the edge crisp while the center remains smooth.

• Floral and citrus notes brighten rich cheese and moderate sugar.

• Grano cotto or an Arborio rice swap produces the classic soft wheat texture.

• The dessert feels festive yet approachable for home bakers.

Ingredients You’ll Need for Authentic Flavor

A short list of quality ingredients sets you up for an authentic, stress-free bake. We recommend measured, fresh items so each flavor shows through.

Ricotta, grano cotto, and floral water essentials

Use whole-milk ricotta for the creamiest filling; if it looks wet, drain it overnight. Look for pre-cooked grano cotto in jars at Italian grocers.

Pasta frolla basics

For the crust, measure flour by weight or spoon-and-level. Cold unsalted butter, sugar, eggs, and lemon zest make a tender dough.

Fruit, spice, and smart swaps

Italian candied citron and orange peel add aroma; substitute 2–3 teaspoons fine orange zest if needed. If you can’t find grano cotto, simmer 3/4 cup Arborio in 2 cups whole milk with a strip of lemon zest until thick. Let the rice cool fully, then add cooled into the filling so the cheese stays silky.

• Use orange blossom water sparingly — it should whisper, not shout.

• Measure flour and butter carefully for a short, crumbly crust.

Pastiera Napoletana

Good timing turns a good dessert into a memorable one. We’ll lay out prep, bake, and rest so you know what to expect and when to plan.

Timing at a glance: prep, bake, and rest for best flavor

Set aside prep time the day before to make the wheat base and dough. Chilling components overnight makes assembly faster and steadier.

Bake at 375°F/180°C for about 50-60 minutes. The top will puff and brown, then settle as it cools. Use visual cues over strict clocks.

• Expect active prep to take minutes for assembly if components are ready.

• Let it cool fully before unmolding to keep the surface smooth and structure intact.

• Plan to bake at least a day in advance; many cooks wait 1–3 days for peak aroma.

• If your oven runs hot, tent the top with foil near the end to protect color.

Note: For best results, measure milk and sugar carefully in the recipe and avoid rushing the cool-down. A little planning saves stress and brings out the full, floral aroma.

Make the Dough and Filling

Start by making a tender, cold pastry so it bakes flaky and holds the creamy filling. Keep ingredients cold and work quickly for the best texture.

Pasta frolla basics

Pulse 2 cups flour, cold unsalted butter cut into cubes, 1/2 cup sugar, 1 teaspoon lemon zest, and a pinch of salt until sandy.

Add a whole egg plus an extra yolk and pulse just until the dough gathers. Form a small ball, flatten to a disk, wrap in plastic wrap, and chill at least 30 minutes.

Cook the wheat base

Simmer 1 cup grano cotto with 1 cup whole milk and a strip of lemon peel over low heat.

Stir often for about 30 minutes until the mixture is thick and creamy. Spread the hot wheat on a tray to cool so you can add cooled grain later without hurting the ricotta.

Ricotta bowl and assembly

In a large bowl, beat 2 cups ricotta with 1 cup sugar until smooth.

Add eggs one at a time, then stir in orange blossom water, vanilla, and a pinch of cinnamon. Fold in chopped candied fruit.

Gently fold in the cooled grano cotto so the filling stays airy.

• Lightly flour the surface and roll the chilled dough with a rolling pin.

• Lift and turn the dough while rolling to avoid sticking. If it warms, return the disk to the fridge in its plastic wrap.

• Chilled dough cuts cleaner and holds lattice shapes, and a cool mixture keeps the filling silky.

Assemble, Lattice, and Bake

With chilled components ready, assembly moves quickly and yields a showstopper. Roll about two-thirds of the dough and gently line a buttered 9-inch/23 cm springform or high-sided pie pan. Ease the pastry up the sides and trim any excess dough for a tidy rim.

Line the pan and add the filling

Scrape the ricotta filling into the prepared shell and level the mixture so it bakes evenly. Press any small gaps with trimmings for a snug fit. Trim visible excess dough before the bake to ensure even browning at the rim.

Create seven classic strips

Gather trimmings and the remaining dough, roll evenly, and cut seven strips—four in one direction and three across—to form the traditional lattice. Keep the surface lightly floured and use a rolling pin to transfer strips neatly. Lay them with light tension so they rest on top without sinking.

Bake, cool, and finish

Place the pan on the center rack of a preheated oven at 375°F/180°C. Bake 50–60 minutes until the top is golden and slightly puffed. If the top browns too fast, lower the heat or tent with foil to protect color.

• Use a rolling pin and a floured surface for clean edges.

• Let the pastiera cool completely in the pan; it will firm and slice cleanly.

• Just before serving, sift powdered sugar over the lattice for an elegant finish.

Make-Ahead, Storage, and Serving Tips

A short wait after baking unlocks fuller aroma and cleaner slices. Resting the cake for at least a day lets the citrus, floral notes, and ricotta meld. This extra time improves texture and makes slicing neater.

Why resting a day deepens flavor

Give the dessert 24 hours when you can. Overnight rest lets flavors marry and the filling set.

Serving the next day also makes the surface less fragile and the slice more uniform on the plate.

Refrigeration, freezing slices, and serving at room temp

Short-term storage: Cover and refrigerate for 5–7 days. Bring to room temperature before serving for best aroma and mouthfeel.

Freezing: Wrap individual slices tightly and freeze. Thaw on the counter—do not use a microwave—to keep the custardy interior intact.

• Powdered sugar: Dust just before plating for a fresh finish.

• Plan your time: bake a day ahead to free oven minutes on event day.

• Cut with a thin, sharp knife wiped between slices for tidy pieces and fewer crumbs.

• If transporting, chill first so the cake stays firm and travels without blemishes.

From Naples with Tradition: Stories, Variations, and Final Thoughts

From Naples with Tradition: a slice ties legends and convent kitchens into something you can bake and share.

Stories like the gift to Parthenope and the convent recipes recorded by Basile and Cavalcanti give this cake rich roots. The seven lattice strips, or gelosie, mark its joyful look.

Classic ingredients carry meaning: wheat for renewal, eggs for new life, and orange blossom for spring. Try grano cotto or Arborio cooked in milk. Use butter or a butter‑lard mix for the dough, and choose sheep’s or buffalo’s ricotta for tradition or whole‑milk ricotta at home.

Small variations—cinnamon, blended filling for extra creaminess, or quality candied orange peel—keep the core flavor while letting you make this recipe your own.