Neapolitan pastiera in air fryer

The Neapolitan pastiera in the air fryer is very easy to make, crumbly on the outside, soft on the inside and good as per tradition.

Today, let's learn how to make Neapolitan pastiera in an air fryer. If you haven't tried this version yet, you need to fix it right away. Air cooking is suitable for the preparation of this Neapolitan dessert, which remains moist and soft inside . The shortcrust pastry shell, in fact, contains a very particular filling made with wheat and ricotta . With candied fruit and a few other ingredients, it will not only be incredibly soft, but also aromatic and fragrant. It is a dessert with a long tradition but, although everyone knows its taste very well, it will always be irresistible every time. As usual, it cannot be missing from the table during the Easter holidays, but this dessert from Campania is good all year round.

Preparing the recipe for Neapolitan pastiera in the air fryer

1. To begin, prepare the shortcrust pastry. Pour the flour into a fountain on the pastry board; make a well in the center and add 150 g of butter cut into pieces.
2. Work these two ingredients with your fingertips , then add 2 eggs and 120 g of sugar, incorporating each addition.
3. Add a pinch of salt and also flavor with lemon zest.
4. Knead quickly and with your fingertips, because the dough must not heat up.
5. Once you have obtained a homogeneous dough, wrap it in cling film; let it rest in the fridge for 1 hour .
6. In the meantime, dedicate yourself to the filling. Pour the milk into a saucepan and add the wheat; therefore, you can put on medium-low heat.
7. Add a pinch of salt and the orange zest (to be removed at the end of cooking); finish with a small knob of butter (20 g) and a little ground cinnamon.
8. Mix everything and let it come to the boil. Then, simmer for 15 minutes , the time until all the milk has been absorbed. Finally, let it cool.
9. Subsequently, sift the ricotta , collecting it in a bowl. Here, mash it with a spoon to soften it.
10. Add the sugar and 3 eggs and mix to obtain a creamy mixture.
11. Flavor the orange blossom water with the water, then add the wheat mixture and the candied fruit. Stir to combine everything.
12. At this point, shape the pastry. Divide the dough into two parts: roll out one of these on a floured surface with a rolling pin, to obtain a thin disc of pastry, the size of the mould.
13. Roll out the other half of the dough as well, then divide the dough into several strips.
14. Take the cake mold and flour and butter the inside; cover it with the first puff pastry disc.
15. Pour all the mixture for the filling, then decorate the surface with the strips, forming lozenges.
16. After heating the air fryer for a few minutes at 220°C, cook the pastiera at 160°C for about 50 minutes . Test with a toothpick and, if it comes out dry, you can take it out of the oven.

storage

The Neapolitan pastiera in the air fryer is a real delight, as good as the traditional one and ready to enrich your lunches or your Easter parties. You can keep it for a maximum of 3 days in the fridge.