Traditional Neapolitan Easter Dessert

Put the wheat in a small saucepan, add a knob of butter, put in the milk and over a gentle flame, stir continuously for 10 minutes or until the wheat absorbs all the milk.

Blend the cream and let it cool. Then, put the eggs and sugar in the container and start mixing, then gradually add the flour and the milk. Continue stirring with the whisk until all the lumps are removed.

Pour everything into a small saucepan, add the lemon zest, turn on a gentle flame and stir and cook until it thickens. Turn off the heat and stir. Set aside to cool.

Put the eggs and sugar in a container and mix with a fork. Add the sunflower oil or the melted butter, add the flour a little at a time and a little grated lemon or orange peel.

Start kneading with one hand until obtaining a dough that does not stick to your hands or the container. Cover with a lid or cling film and place in the fridge immediately.

If the wheat and cream have cooled, place both in a large container, add the ricotta and eggs and mix. Then, add the sugar and mix again, add a sachet of vanillin, a tablespoon of orange-flower water and the candied fruit. Stir again and set aside.

Flour the pastry board, take the shortcrust pastry out of the fridge and knead it. Then, roll it out with the rolling pin on the baking paper. Arrange the baking tin.

Fill the baking tin up to one centimetre from the edge. Then, prepare the strips with the shortcrust pastry to put on top. Remove the excess shortcrust pastry, join the strips to the shortcrust pastry on the sides, fold the excess shortcrust pastry on itself and bake in a preheated oven at 200°C for 75 minutes.

When the surface is golden brown, turn off the oven and leave the pastries in the closed oven for 45 minutes. After this time, open the oven and let them cool well. Wait 30 minutes more for dusting with icing sugar.

Serve and enjoy!