Sort ingredients
phillych3zst3ak
QR Code
Listen
Pdf
Pre boil the wheat until ready (15-20 minutes usually).
Make the pastry by mixing flour, lard, sugar, honey, eggs, milk, zest, and salt until smooth. Work it gently but long enough to bring it together, then shape into a ball. Wrap in film and chill for at least an hour.
Prepare the wheat cream by cooking the already boiled wheat with milk and lard over low heat. Stir slowly until it becomes thick and creamy, like soft porridge. Let it cool completely before adding ricotta.
Make the ricotta cream by pressing the ricotta through a sieve so it’s smooth. Beat it with sugar until light, then add eggs, yolks, vanilla, cinnamon, citrus zest, orange blossom water, and candied fruit. Gently fold in the cooled wheat cream.
Assemble by rolling out two-thirds of the pastry and lining a greased tin. Pour in the filling and smooth the top. With the remaining pastry, cut strips and cross them into a lattice. Seal the edges gently.
Bake at 160 °C (320 °F) for 80–90 minutes, until golden and just set in the center. Let it cool slowly in the oven with the door slightly open.
Rest at least 24 hours before cutting. Cover lightly and keep at room temperature.