Pastiera Di Grano Recipe

Name: Pastiera Di Grano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 cups all-purpose flour or 2 cups whole wheat flour; 3/4 cup granulated sugar or 3/4 cup Splenda sugar substitute; 1/2 cup unsalted butter or 3/4 cup vegetable oil; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1/4 cup milk; Pastry Cream; 1/2 cup sugar or 1/2 cup Splenda sugar substitute; 1/4 cup cornstarch; 1 teaspoon vanilla extract; 2 egg yolks; 1 quart milk; Filling; 1 lb ricotta cheese; 1/2 cup sugar; 1 (12 ounce) can cooked wheat berries (found in Italian specialty shops); dilute the wheat berries with 1 tablespoon milk; 1 teaspoon orange flour water or 1 teaspoon orange juice; 2 egg yolks; 1 teaspoon vanilla extract; 1/2 cup candied citron peel, finely diced; 1/4 cup brandy (any kind)

Servings: persons

Crust
2 cups all-purpose flour or 2 cups whole wheat flour
3/4 cup granulated sugar or 3/4 cup Splenda sugar substitute
1/2 cup unsalted butter or 3/4 cup vegetable oil
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup milk
Pastry Cream
1/2 cup sugar or 1/2 cup Splenda sugar substitute
1/4 cup cornstarch
1 teaspoon vanilla extract
2 egg yolks
1 quart milk
Filling
1 lb ricotta cheese
1/2 cup sugar
1 (12 ounce) can cooked wheat berries (found in Italian specialty shops)
dilute the wheat berries with 1 tablespoon milk
1 teaspoon orange flour water or 1 teaspoon orange juice
2 egg yolks
1 teaspoon vanilla extract
1/2 cup candied citron peel, finely diced
1/4 cup brandy (any kind)

1
For the Crust:
2
Dissolve 1 teaspoon baking powder and 1 teaspoon vanilla extract in 1/4 cup of milk.
3
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.
4
For the Pastry Cream:
5
Beat the sugar, cornstarch, vanilla and egg yolks with a wire whisk in a large saucepan.
6
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.
7
For the Filling:
8
Beat all the ingredients well. Fold in the pastry cream. Pour into a prepared pie tin. Bake for 1 hour at 350u00b0F
9
Allow to cool. This can be frozen and thawed to room temperature before serving.

1216

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Crust, 2 cups all-purpose flour or 2 cups whole wheat flour, 3/4 cup granulated sugar or 3/4 cup Splenda sugar substitute, 1/2 cup unsalted butter or 3/4 cup vegetable oil, and more.

Yes, Pastiera Di Grano falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pastiera Di Grano

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