Homemade Neapolitan Pastiera

Method

1. Prepare the pastry: mix flour, cold butter cut into pieces, sugar, baking powder, whole egg and yolks, orange blossom aroma. Form a ball, wrap in plastic and refrigerate for at least 12 hours, preferably 24.
2. Prepare the wheat cream: in a saucepan, combine cooked wheat, milk, butter, orange and lemon zest, a pinch of salt. Cook over low heat for about 15 minutes, stirring, until creamy. Let cool completely.
3. Prepare the ricotta filling: sieve the ricotta. Add sugar, whole eggs and egg yolk, millefiori aroma, orange blossom aroma, cinnamon, mixed candied fruits, and the cooled wheat cream. Mix well. Refrigerate for 1 hour.
4. Assemble the pastiera: butter and flour a 28 cm baking pan. Roll out the pastry and line the pan, reserve some dough for strips. Pour in the filling. With the remaining dough, form 7 strips and arrange them in a lattice on top.
5. Bake in a static oven preheated to 170°C for 90 minutes. Turn off the oven and leave the pastiera inside with the door ajar for 20 minutes.
6. Remove from oven and let cool completely. Dust with powdered sugar. For best flavor, let rest at least one day before serving.