Prepare the dough by creaming
Butter (1 1/3 cups)
Concentrated Orange Blossom Extract (4 drops)
, 2 whole
, and 4 egg yolks. Whip it all up until creamy.
Type 0 Flour (5 1/2 cups)
Salt (1 pinch)
Baking Powder (1/2 tsp)
and mix just enough for the mixture to come together. It will stick to your hands, that’s normal! Wrap it up in plastic paper and refrigerate it for 24 hours.
Proceed to mix
Ricotta Cheese (2 1/2 cups)
Granulated Sugar (2 1/2 cups)
, cover with plastic wrap, and place it in the fridge for 24 hours. This length of time is needed for the sugar to get completely melted into the ricotta.
The next day, take the dough out of the fridge, roll it out on a lightly floured surface into a 3-millimeter circle. Place it in your buttered and floured 26-centimeter baking pan. Roll out the remaining dough and cut it into seven 1 to 1.5-centimeter thick strips. Transfer into your fridge.
In a saucepan, cook the
Fresh Mixed Berries (3 1/2 cups)
Whole Milk (14 oz)
Butter (3 Tbsp)
for about 25 minutes. You will need to stir constantly.
Once creamy turn off the heat, remove the citrus peels, and using a stick blender blend about 100 grams of the mixture. Let it cool down completely.
Take out the ricotta mixture from your fridge and blend it until creamy and smooth. Fold in the
Ground Cinnamon (1 tsp)
Add in 4 whole
one at a time, and then add 4 yolks.
Next, add the
Concentrated Orange Blossom Extract (1/2 Tbsp)
. Fold in the cooked berries and the
Candied Orange Peel (1 cup)
Pour the filling into the crust shell leaving about 7-millimeter from the edge and decorate the top placing 4 of the strips of dough across the top of the pastiera in one direction and then place the other 3 diagonally to create lozenge shapes.
Trim the edges of the strips against the edge of the tin and place the pasteria in the fridge for a couple of hours.
Preheat your oven to 300 degrees F (150 degrees C).
Bake for about 90 minutes in the preheated oven.
Turn off the heat and leave the pastiera inside the oven with the door slightly open for about 30 minutes.
When the pastiera is fully cooled down, dust the top with some
Powdered Confectioners Sugar (to taste)
, cover with plastic wrap, and wait at least 2 to 3 days before serving it.