Tag Archives: orange blossom water

The Italian Pantry: Orange Blossom Water

Orange blossom water is a flavoring added to baked goods. You can find orange blossom water or aroma fior d’arancio at an Italian specialty grocery or at a Middle Eastern or Lebanese market.


What is it used for? Italians use this in baked goods. For example, in the Neapolitan pastiera or in the Easter rice pie. It’s also used as a flavoring in fillings for pastries like sfogliatelle.

–Dina Di Maio

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Pastiera, Pizza Grano or Easter Wheat Pie

Pastiera, Pizza Grano or Easter Wheat Pie

pastiera, pizza grano, Easter wheat pie, wheat pie

The pastiera, or pizza grano is also known in English as a wheat pie.  It’s a traditional Neapolitan dessert pie made at Easter time.  In the past, some people made these at home and other people bought them at Italian bakeries.  Unless you live near an Italian bakery, you will probably not be able to find one.  These pies have wheat but depending on where they are made, they can also have rice.  Part of my family is from the Benevento area of Italy, and they make the pie with rice.  I made an Italian Easter rice pie last year.

pastiera, pizza grano, wheat pie

Pastiera, Pizza Grano or Easter Wheat Pie

For the crust:

2 cups sifted flour

1 cup granulated sugar

pinch salt

1 stick butter, room temperature

2 eggs

Combine flour, sugar and salt.  On your work surface, make a well in the flour.  Add the eggs.

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Dot the butter around and mix all together.  Work the dough until you have a dough that doesn’t stick (you may need to add more flour).

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Refrigerate for at least 30 minutes.

For the filling:

1 1/2 cups whole milk

1 can/jar cooked wheat (You will find this at an Italian market.  Or you can buy wheat berries and cook them yourself.)

1 tablespoon butter

1 tablespoon sugar

5 eggs

1 cup sugar

1 lb. ricotta (Try to buy a good brand that doesn’t have added gums or thickeners.)

1 tablespoon orange blossom water (This is not orange extract.  You will find this at Italian markets.  If you can’t find it, you can use vanilla instead.)

8 oz. chopped citron (This is hard to find.  Some grocery stores carry it.  Italian markets have it too.  It depends on where you live.  The higher percentage of Italians, the more likely you are to find it.)

In a pot, add the milk, wheat, butter and 1 T sugar.  Bring to a boil.  Lower the heat and simmer for about 30 minutes until it’s a thick custard.  Transfer it to a bowl and allow it to cool.

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By hand or with a mixer, mix the eggs, sugar, ricotta and orange blossom water until well combined.  Mix in the cooled wheat custard.  Stir in the citron.

Grease and flour a 9- or 10-inch springform pan.  (You can also use a pie plate or cake pan.)

Take out your dough.  Cut off 1/3 of it to save to make strips for the top.  Roll the dough out into a circle and put into springform pan.

Pour the filling into the crust.  Roll out the other piece of dough and cut strips to make a crisscross design on top.

Bake at 350 degrees for about an 1 hour (not less but maybe a little more).

Italian Easter Rice Pie

This year for Easter, I made an Italian Easter rice pie.  I’ve written before about the Italian Easter pies, the pizza chiena, or pizza rustica, and the pastiera, or pizza grano.  This is a variation of the pizza grano.  The pizza grano is a Neapolitan wheat pie served at Easter.  My family traditionally made this pie at Easter time.  Part of my dad’s family is from the area near Benevento, Italy, and there they make a variation with rice instead of wheat.  So he grew up with both the wheat and rice pies at Easter.

I wanted to be ambitious this Easter/Lent and make a lot more, but I haven’t had the time.  I had wanted to make hot cross buns, but instead just got some yummy ones from a bakery.  I’m also going to make a pizza chiena.  My grandma has a variation of the pizza chiena that is vegetarian, using mashed potatoes.  I don’t think I will be making that one this year though, as I don’t have time.  Now, I do have a homemade crust recipe, but I can’t publish it or else I may get the malocchio from my aunt.

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Italian Easter Rice Pie

1 1/2 cups whole milk or 1 cup skim/1/2% milk and 1/2 cup light cream/half and half

1/2 cup rice

5 eggs

1 cup sugar

1 pound ricotta (I use Calabro brand.)

1 tablespoon orange blossom water  (You can find this at any Italian specialty shop like Di Palo’s or order it online.)

1 teaspoon vanilla

8 oz. candied citron  (You can find this at any Italian specialty shop like Di Palo’s or order it online.)

1 deep dish frozen pie crust

1 regular frozen pie crust

Cook rice according to package directions (with water).  Add milk and cook on low until milk is absorbed.  Cool.  Beat eggs and beat in sugar.  Add ricotta, orange blossom water, vanilla and citron and stir.  Put into deep dish pie crust and top with top crust.  (I used a regular pie crust for the top and cut strips with a pastry cutter.)  Bake at 350 for 1 hour.  Cool and serve.

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