1/1 Photo of Pithivier
Good Looking Cooking's Note:
This recipe is from the October 2008 Womens Weekly, and it is a recipe that Margaret Fulton states she received when she was visiting the town of Pithivier in France. Margaret is one of Australia's leading cookery writers and the author of 15 best selling cookbooks that have sold more than 4 million copies. This is apparently the traditional cake served on Twelfth Night in France. I liked the ingredients and the fact that you could prepare it ahead of time and have it baking whilst you sat down for dinner with your guests.This is perfect if you want a dessert that is not too filling!
My Private Note
Units: US | Metric
- 1Cream butter and caster sugar in a small bowl until combined.
- 2Beat in egg yolk, ground almonds and rum.
- 3Cut the pastry sheet in half, placing one half on a buttered baking tray.
- 4Fill the centre with the almond filling and flatten out, leaving the edges clear.
- 5Top with the remaining pastry and press the edges together.
- 6Lightly score the top of the pastry with a sharp knife in a decorative pattern.
- 7Refrigerate until ready to bake.
- 8Preheat the oven to 220°C (200°C for fanforced).
- 9Brush pastry with egg.
- 10Bake for 15 minutes, then reduce temperature to 180°C (160°C fan forced) and bake for a further 10 minutes.
- 11To give the pastry a crisp caramelised glaze sprinkle with white sugar and bake for another 5 minutes.
- 12Serve warm or at room temperature with whipped cream as a dessert, or plain with coffee.
Nutritional Facts for Pithivier
Serving Size: 1 (93 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 475.6
- Calories from Fat 317
- Total Fat 35.2 g
- Saturated Fat 12.6 g
- Cholesterol 98.9 mg
- Sodium 116.4 mg
- Total Carbohydrate 33.4 g
- Dietary Fiber 2.0 g
- Sugars 13.4 g
- Protein 7.0 g