Sign in with Facebook

Join us on
RSS Feed Facebook Twitter



11 October 2017, 05:29
Rossella to be Honored by Brooklyn Borough President Eric Adams
Read more...
 
22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
Read more...
 
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia
Read more...
 



Advertisement

The Cookbook

is Here!

Visit my Italy


Meet my Nonne!

 

Great Gifts in
La Bottega della Nonna

Aprons & Knives

HERE!!!!

Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes

 

Advertisement

Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Pastiera di Grano-Easter Wheat Pie

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by Lenda,
none
Description

Easter Cooked Wheat Pie!!

e-max.it: your social media marketing partner
Ingredients
Related Recipes:
All Recipes
Holiday Recipes
Regione/Region
Key Ingredients
Recipe Groups
Vegetarian Recipes
Mediterranean Diet Recipes
Serves
6 to 8 depending on slicing
  • Crust:
  • 2 cups all purpose flour or whole wheat flour
  • 2 Eggs
  • 3/4 cup granulated sugar or Splenda
  • 1 stick unsalted butter or 3/4 cup vegetable oil
  • One 16-gram of Pane degl'Angeli vanilla-flavored baking powder or substitute by dissolving 1 teaspoon baking powder and 1 teaspoon vanilla extract in 1/4 cup of milk.
  • Pastry Cream:
  • 1/2 cup sugar or Splenda
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 1 quart milk, whole or skim
  • Filling:
  • 1 pound ricotta, whole or part skim
  • 1/2 cup sugar or Splenda
  • 1 can cooked wheat berries (found in Italian specialty shops)
  • Dilute the wheat berries with 1 Tablespoon milk
  • 1 teaspoon orange flour water or orange juice
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup candied citron, finely diced
  • 1/4 cup brandy (any kind)
xxxx
Advertisement
e-max.it: your social media marketing partner
Directions/Steps
  1. For the Crust:
  2. Mix all the ingredients well. Knead for 5 minutes on a lightly floured surface. Shape into a round disk 1/4 inch thick, wrap in plastic wrap, and refrigerate for 1/2 hour. Roll out the dough to fit into 12 1/2 X 1 1/2 inch pie tin.
  3. For the Pastry Cream:
  4. Beat the sugar, cornstarch, vanilla and egg yolks with a wire whisk in a large saucepan.
  5. Place on medium heat, add the milk, and whisk until the mixture comes to a boil and thickens. Remove from heat and refrigerate. Meanwhile make the filling.
  6. For the Filling:
  7. Beat all the ingredients well. Fold in the pastry cream. Pour into a prepared pie tin. Bake for 1 hour at 350 F. Allow to cool. This can be frozen and thawed to room temperature before serving.
e-max.it: your social media marketing partner
Additional Tips

This can be frozen and thawed to room temperature before serving. Yes, made ahead of time.I use orange juice.

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!


 

e-max.it: your social media marketing partner
Reviews