- For the filling
- 250 grams Wheat grain
- 500 milliliters milk
- Vanilla bean (sliced and seeds scraped)
- 5 eggs
- 250 grams sugar
- 250 grams Ricotta cheese
- 1 pinch cinnamon
- 3 tablespoons Orange blossom water
- 175 grams candied orange (diced, mixed)
- 175 grams Candied lemon (diced, mixed)
- 2 tablespoons Pastry flour
- For the dough
- 180 grams Pastry flour
- 1 egg
- 1 tablespoon Orange blossom water
- 75 grams butter
- 2 tablespoons sugar
For the filling: Rinse wheat grains and put in a bowl. Cover with cold water and soak overnight. Cover grains with milk, pour into a large saucepan and simmer over low heat until the wheat grains are tender and liquid is absorbed. Remove from heat and let cool.
For the dough: Knead flour, egg, orange blossom water, pieces of butter and sugar into a smooth dough. Cover and chill for 1 hour.
For the filling: Separate eggs. Beat egg yolks until fluffy. Beat egg whites until stiff. Combine yolks, whites, ricotta and sugar. Stir in wheat grains, cinnamon, orange blossom water and vanilla.
Divide dough in half, one slightly larger than the other. Grease a springform pan with oil and dust with flour. Roll out the larger piece of dough between two layers of plastic and press into pan. Pour in filling. Roll out remaining dough and cut into 2 cm (approximately 3/4 inch) wide strips. Arrange in a grid patter on top of filling.
Bake in an oven preheated to 180°C (approximately 350°F) for about 50 minutes. Remove, let cool and serve dusted with powdered sugar.