The most famous Neapolitan Easter dessert, delicious not only for Easter! Here the recipe to prepare it…and you will find out that it will be easier than you could imagined!


For short pastry

300 g of flour

150 g of butter

100 g of sugar

1 egg

1 pinch of fine salt

For the stuffing

500 g of ricotta cheese

250 g of cooked spelt (obtained boiling 50 g of raw spelt in 250 ml of milk and 50 ml of water, a piece of butter and a pinch of fine salt)

220 g of sugar

2 eggs

120 g of candied orange skin

30 ml of orange blossom water

For the pastry cream

1 egg yok

1 tbsp of sugar

1 tbsp of flour

1 glass of milk



Drain the ricotta and whip it with sugar. Let it stand covered in the fridge for one night.

Prepare the short pasta mixing all the ingredients and let it stand covered in a plastic foil in the fridge for one hour before rolling it.

Cook the spelt for about 40-50 minutes on a slow flame, mixing often, it has to absorbe all the liquid.

After the ricotta cheese rest, prepare the pastry cream: beat the egg yok with sugar, then add flour, milk and put on a slow flame until it will be almost boiling. Never stop mixing the cream and cook it for about 15 minutes until reach the right consistence (similar to a pudding).

Roll the short pasta and put it in the cake pan, but keep some apart to cover the cake.

Pour into the short pasta the ricotta cream mixed with the tepid pastry cream, add the candied orange skin cut in small pieces, the spelt, the beaten eggs, the orange blossom water.

Cover the cream with short pasta stripes and put them in a lozenge shape as you see in the picture.

Cook in the oven at 350°F until the stuffing will be golden brown, it will take more or less 1 hour and half.


The stuffing has to be 1,20 inches high.


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