Pithivier

READY IN: 40mins
SERVES: 6
YIELD: 1 dessert
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream butter and caster sugar in a small bowl until combined.
  • Beat in egg yolk, ground almonds and rum.
  • Cut the pastry sheet in half, placing one half on a buttered baking tray.
  • Fill the centre with the almond filling and flatten out, leaving the edges clear.
  • Top with the remaining pastry and press the edges together.
  • Lightly score the top of the pastry with a sharp knife in a decorative pattern.
  • Refrigerate until ready to bake.
  • Preheat the oven to 220°C (200°C for fanforced).
  • Brush pastry with egg.
  • Bake for 15 minutes, then reduce temperature to 180°C (160°C fan forced) and bake for a further 10 minutes.
  • To give the pastry a crisp caramelised glaze sprinkle with white sugar and bake for another 5 minutes.
  • Serve warm or at room temperature with whipped cream as a dessert, or plain with coffee.
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