Neapolitan Mini Pastiere

Neapolitan Mini Pastiere

Published by The Red Spoon Co on 8th Mar 2023

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

Neopolitan Mini Pastiere




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


  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).

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