Neapolitan Mini Pastiere

A classic sweet pastry that's perfect for Easter or any occasion by Caputo.

Neopolitan Mini Pastiere

Ingredients

Base:

• 200gr Caputo Pastry Flour
• 100g butter
• 100g sugar
• 1 sachet of vanilla
• 2 egg yolks
• salt

Stuffing: 

• 250g sheep ricotta
• 250g cooked wheat
• 250ml fresh milk
• 125g sugar
• 3 eggs
• 50g candied orange
• 1 lemon
• 3g orange blossom
• water
• cinnamon
• salt

Method

1. For the shortcrust pastry, weigh 200g of pastry flour and mix with the butter, sugar, egg yolks, vanillin and a pinch of salt.
2. When the shortcrust pastry is ready, close it with transparent film and put it in the fridge to rest for at least 30 minutes.
3. Line the single-portion molds with the shortcrust pastry and move on to the filling.
4. In a saucepan, heat the wheat with the milk, the grated lemon peel and a spoonful of sugar.
5. Let everything thicken, cool to room temperature then add the wheat to the ricotta (after having worked it with a whisk, the sugar and a pinch of cinnamon). 
6. Add a little grated lemon zest, the candied fruit, and finally, the orange blossom water. Mix everything and then add (slowly) 3 egg whites whipped until stiff.
7. Add the filling to the mold lined with the shortcrust pastry, add the strips always made in shortcrust pastry and cook in the oven at 180° for 30-35 minutes (depending on the oven).