Torta Pasqualina, or Easter Pie, is a well-known Italian Easter tradition. Originally from Liguria in north-west Italy, it’s now popular all over the peninsula.
The pie is made with puff pastry of phyllo dough, but in the past it’s said to have been made with thirty-three sheets of very thin pastry, one for every year of Jesus’ life.
The most important aspect of the torta pasqualina is the eggs baked inside. When you cut the pie you should see the egg sliced through the middle in what’s a beautiful and festive effect. To help with this, I always score a cross in the top of the pie so that you can see where to cut.