#easterbaking

[kitchenhermit]

Pastiera Napoletana

Pastiera Napoletana, also known as grain pie, is a delicious and luxurious sweet enjoyed in Naples, Italy, throughout Easter. It is filled with a rich wheat and ricotta custard, brightened with candied fruit, orange blossom water, and lemon zest - baked in sweet shortcrust pastry. 

Recipe notes:

Shortcrust pastry: I have an easy recipe included. You can use store-bought dough, just make sure it’s sweet pastry. I’d also recommend buying an extra sheet of pastry, to cut the strips to put on top of the pastiera!

Making ahead: You can make the pastry and the ricotta mixture up to two days before baking. Pastiera is even better on the second day because the sweetness softens and the flavours become much more complex and nuanced. I love it the most on the second day - so this is perfect to make ahead.  

Ricotta: I use 200 grams of sheep’s milk ricotta (which is sweet and creamy) and 200 grams of cow’s milk ricotta (which is denser and slightly more savoury). This combination makes a delicious pastiera, but it’s also fine two use 400 grams of cow’s milk ricotta if you prefer!

Cooked wheat: This is an absolute must for pastiera! In Italy, it’s known as grano cotto, and you can buy it in jars at the supermarket around Easter time. If you can’t find it online, check out an Italian speciality grocer, or even a health-food store.  

Ingredients:

Sweet shortcrust pastry: 

315 grams all-purpose / 00 flour

135 grams granulated white sugar

180 grams cold lard/shortening 

3 egg yolks (whisked)

Wheat ricotta custard: 

250 grams whole milk

350 grams cooked whole wheat berries (grano cotto)

Zest from 1 lemon

30 grams lard/shortening

400 grams ricotta 

3 eggs 

350 grams white granulated sugar

100 grams finely diced candied orange/citron (optional*)

15 grams orange blossom water 

A pinch of ground cinnamon 

Seeds from one vanilla bean / 1 tsp vanilla extract 

Method:

Sweet shortcrust pastry: 

Sift flour into a large bowl. Then add the sugar and the cold lard in small pieces. Using a pastry cutter/fork, or your fingers, cut the lard into the flour until there are only pea-sized amounts remaining and the mixture looks sandy. Add in the egg yolks and mix the dough with your hands until it comes together. You may need to add 1 tsp of water, but the dough will be quite crackly and delicate. There may be little spots of egg yolk throughout, but this isn't important. Just don't over-mix! 

When it comes together, put the dough out on plastic wrap and shape it into a flat disk. Cover well with the plastic, and refrigerate for at least one hour and up to two days. 

Wheat ricotta custard:

While the pastry is in the fridge, add the milk, lemon zest, lard, and cooked wheat into a small pot. Cook over low-medium heat, stirring regularly and breaking up the large pieces of wheat. The cream is done when the lard is melted and isn’t separated from the milk, the wheat has softened and isn’t clumped together, and the mixture has just started to simmer. Take it off the heat, and let it cool while you prepare the ricotta. 

Push the ricotta through a fine-mesh strainer (use a rubber spatula to force it through). If you have a food mill, use that! The reason we do this extra step is to make sure the ricotta is nice and fluffy. If you don’t have these tools, just whisk it together well. 

Add in the eggs, sugar, and the cooled wheat and milk mixture. Then whisk in the candied fruit, orange blossom water, vanilla beans, and a pinch of cinnamon.

Putting it together: 

Grease a 22cm/9cm pie tin with lard/shortening. Dust generously with flour and set aside. 

Take the shortcrust pastry out of the fridge. If it's been in the fridge for more than an hour, let it rest for a few minutes on the counter. Lightly dust some flour on a silicone pastry mat or your counter top, and gently roll out the dough. This is a very delicate dough, so cracks are normal. Just gently press the broken dough back together and try not to use too much flour. Roll out into a circle until it's about 1/2 inch/ 1.5cm thick and 12 inches/30cm in diameter. Gently place it in the greased tin. Don't worry if it breaks in the process, just press it into the baking tin and it'll work fine! This is a very forgiving dough. Cut off the extra dough overhanging the baking tin. Gather it all together, dust with flour and roll it out into a rectangle, around 22cm/9 inches in length. With a pastry wheel cutter, cut as many 2-inch strips as you can. Gently place them across the pastiera in a weave pattern. I usually get around 6. 

Pour the mixture into the pie crust, and place the strips on top. Put the pie into an oven, preheated at 180C/356F. Bake for 60 minutes. Then, place the oven tray on the bottom and bake for 10 minutes more. The pastiera is done when it’s dark (but not burnt on top), the pie has puffed up, and there is a fragrant smell of orange blossom water throughout your kitchen. 

Once the pie is finished, open the oven door slightly and let the pastiera rest there until completely cool. I use a piece of aluminium foil, to keep the oven door slightly ajar. If you take it out too quickly the middle will sink, causing the pastiera to have a crackly hole in the middle. If this happens, don’t worry, the pastiera will still be delicious!

When the pastiera has cooled down, cover with plastic wrap and store it at room temperature. It will be good to eat for up to 5 days.

Serve with a light dusting of icing sugar, and enjoy your Neapolitan easter treat! 

Notes:

1- The pastiera is very delicate, so it may not be possible to take the entire pie out of the tin to serve. In Naples, bakeries actually sell the pastiera inside its baking tin, because it's so fragile! 

*Candied fruit: This is an optional mix-in, but highly recommended! Candied citrus fruit cuts through the sweetness, and adds to the floral notes of the pie. If possible, try to find candied citron (a large type of green lemon that’s grown in the south of Italy). If you can’t, orange or lemon peel will work just as well!

[ditsyflowers]

Easter baking! 🧁

(I need to do some baking for Easter I wouldn’t mind some recipes in comments!)

[chefcharts]

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[seyitaylor]

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[daylesfordlonghouse]

Easter treats for the office this week leading up to the long weekend. And I’ve managed to make Traditional Hot Cross Buns w Maple Glaze thanks to @hollydaviswholefood and Chocolate and Cinnamon Raisin. There maybe some conjecture as to how traditional they are. I’m told that diagonal cross is somewhat pagan. #easterbaking #hotcrossbuns #hollydaviswholefood #dlonghouse #daylesfordlonghouse https://www.instagram.com/p/CqhD2wqvrVX/?igshid=NGJjMDIxMWI=

[teeviews]

How to Plan the Perfect Easter Sunday Brunch

Easter Sunday is a time for celebration and gathering with loved ones. And what better way to celebrate than with a delicious Easter Sunday brunch? Whether you're hosting a small gathering or a large family get-together, planning the perfect Easter brunch can be daunting. But fear not! With a little bit of planning and preparation, you can host a stress-free and unforgettable Easter brunch. Here's how to do it:

1.Choose the right menu: The first step to planning the perfect Easter Sunday brunch is deciding on the menu. Keep in mind that Easter brunch should include both sweet and savory dishes. Consider serving dishes like quiche, baked ham, deviled eggs, pancakes, waffles, and fruit salad. Don't forget to include a variety of beverages like mimosas, coffee, tea, and juice.

2. Plan the table setting: The table setting is an important aspect of any brunch gathering. Consider using pastel-colored tablecloths, napkins, and plates to create a festive atmosphere. You can also add floral centerpieces, Easter decorations, and candles to add a touch of elegance to the table.

3. Create a timeline: Creating a timeline will help you stay organized and ensure that everything runs smoothly on the day of the brunch. Start by making a list of all the dishes you plan to serve and the ingredients you need. Then, determine how long it will take to prepare each dish and create a schedule for the day of the brunch.

4. Get help from guests: Don't be afraid to ask your guests for help. Assign each guest a task, such as bringing a dish or helping with the table setting. This will not only make your job easier, but it will also make your guests feel involved and appreciated.

5. Have fun: Finally, remember that hosting a brunch should be enjoyable, not stressful. Don't get too caught up in the details and make sure to take breaks throughout the day to relax and enjoy the company of your guests.

In conclusion, with a little bit of planning and preparation, hosting the perfect Easter Sunday brunch is achievable. Keep in mind the menu, table setting, timeline, and get help from guests to ensure a stress-free and enjoyable gathering. Happy Easter!

[generativetenebrousautomata]

[theuntemperedschism]

Cookies with Easter Eggs in a Nest Looking for a fun and delicious Easter baking idea? These Easter Eggs in a Nest Cookies are perfect. Check out our step-by-step guide to make the most adorable and tasty treats.

[fab-food-4-all]

Wholemeal Apple Hot Cross Buns are a healthier Easter teatime treat with added chunks of apple, currants and mixed spice! Readers come back and make these year on year they’re so good! https://www.fabfood4all.co.uk/wholemeal-apple-hot-cross-buns/ #hotcrossbuns #wholemealhotcrossbuns #bunsy#easterbakes #yeastedbread https://www.instagram.com/p/CppesL6tZ3S/?igshid=NGJjMDIxMWI=

[ozarkfleajunksales]

Check out this listing I just added to my Poshmark closet: Spritz Cookie Cutters Metal Easter Spring Theme Sold by Target Stores 6 Pc Set