Pithivier
photo by BecR2400
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
1 dessert
- Serves:
- 6
ingredients
- 90 g unsalted butter
- 1⁄4 cup caster sugar
- 1 egg yolk
- 3⁄4 cup ground almonds
- 1 tablespoon rum
- 1 sheet ready rolled puff pastry (butter puff pastry)
- 1 lightly beaten egg
- 2 tablespoons white sugar
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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RECIPE SUBMITTED BY
Good Looking Cooking
Australia