Pithivier Recipes

Steps:

• Prepare the Puff Pastry.
• Make the frangipane: In the bowl of a food processor, blend the almonds and the sugar until very fine. Add the butter, egg, rum, flour, and almond extract and process until smooth. Wrap in plastic wrap and shape into a 6-inch round. Freeze until firm, at least 45 minutes.
• On a lightly floured work surface, roll out puff pastry into a rectangle about 18 by 9 inches and 1/8 inch thick. Using a 9-inch cake pan as a guide, cut two 9-inch rounds from the dough with a very sharp paring knife or pastry wheel. Using a 1-inch circular biscuit cutter or a large round pastry tip, cut out a steam vent from the center of the top round. Place rounds on a baking sheet and freeze until very firm but still pliable, about 20 minutes.
• In a small bowl, whisk together the egg yolk and heavy cream for the egg wash.
• Preheat the oven to 375 degrees. Remove dough from freezer. Place frozen frangipane round in the center of the bottom dough circle. Brush the border with egg wash, taking special care not to let the egg wash drip down the sides, which would inhibit proper puffing during baking. Place the second round on top, and press to seal, using your fingers. Using a small paring knife, score the top of each Pithivier in a circular, decorative cross-hatch pattern. With a small paring knife, score around edges in 1/4-inch increments. Transfer Pithiviers to a baking sheet sprayed well with water and chill for at least 1 hour.
• Remove Pithiviers from freezer. Brush top with egg wash, again being careful not to let any excess drip down over cut edge of dough. Bake until puffed and golden brown, about 45 to 50 minutes.
• Transfer Pithiviers to a wire rack, and let cool at least 20 minutes before serving.

Steps:

• 1. To make the apple butter: In a large saucepan, combine the apples, butter, sugar, and salt. Split the vanilla bean in half lengthwise and scrape the seeds directly into the pan (save the pods for adding to a canister of granulated sugar for vanilla sugar). Place over low heat and cook, stirring occasionally, for 30 to 40 minutes, or until the apples break down and the mixture thickens and turns golden brown. The mixture will release a lot of water at first and bubble a lot and then it will slowly start to caramelize and get a bit darker; there may still be some pieces of whole apple, which is fine. Remove from the heat and let cool. (The apple butter can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 weeks.)
• 2. Line the baking sheet with parchment paper and set aside. On a well-floured work surface, roll the puff pastry into a rectangle about 24 in/61 cm wide and 12 in/30.5 cm from top to bottom. The dough may seem pretty tough and difficult to roll out at first. Don't be afraid to be firm with the dough as you roll it into the rectangle, flip it upside down, turn it side to side, pound it with the rolling pin to flatten it. Use a chef's knife to trim away any rough edges. Then, using the knife or a bench scraper, cut the dough in half vertically. You should have two 12-in/30.5-cm squares.
• 3. Set one square aside and place the other square on the prepared baking sheet. In the center of the square, draw an 8-in/20-cm circle with your finger or lightly with a paring knife (without cutting all the way through). Using the offset spatula or the back of a spoon, spread the frangipane evenly on the pastry, filling just the circle. Top the frangipane with an even layer of the apple butter.
• 4. Crack the egg into a small bowl and whisk with a fork. Using the pastry brush, brush some of the egg over the pastry around the circle.
• 5. Again on a well-floured surface, roll the second puff pastry square so that it is slightly larger than 12-in/30.5-cm square. Drape the second square directly over the top of the first square. Using your fingers, press firmly all around the edges of the pastry to seal the two squares together. There will be a big mound in the center where the frangipane and apple butter are. Again, using your fingers, press firmly all around the circle; you want to enclose the frangipane and apple butter as much as you can within the circle.
• 6. With a small paring knife, cut a scalloped petal pattern around the edge of the puff pastry to create a circle with a total of six or seven petals. Discard the puff pastry scraps (or save them for a quick treat: sprinkle with cinnamon-sugar and bake until golden. Refrigerate the pastry for at least 30 minutes or up to 2 days to allow the puff to chill and relax. (If chilling for longer than 30 minutes, cover the pastry with plastic wrap to prevent it from drying out. At this point, you can also wrap the unbaked pastry well with plastic wrap and freeze it for up to 2 weeks.)
• 7. Preheat the oven to 350°F/180°C, and place a rack in the center of the oven.
• 8. Using the pastry brush, brush the entire top of the pastry, including the petals, with the remaining egg wash. Poke a hole in middle of the circular mound at the center of the pithivier and then, starting from the center of this hole, use the tip of the paring knife to trace a curved sun-ray pattern into the mound, spacing the rays 1/2 to 1 in/12 mm to 2.5 cm apart and covering the entire mound with the curved rays. You should have eighteen to twenty-four rays. Don't cut all the way through the puff; just lightly score the dough with the tip of the knife. Trace a crosshatch pattern on the petals.
• 9. Bake for 1 hour to 1 hour and 10 minutes, or until the dough is entirely golden brown and baked through. Look at the sides of the pithivier where the puff pastry has puffed up to make sure the sides are also golden brown. Remove from the oven and let cool on the pan on a wire rack for at least 1 hour before serving to allow the filling to cool. This pastry is best served the same day, but you can hold it in an airtight container at room temperature for up to 2 days and then refresh it in a 300°F/150°C oven for 5 to 8 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine butter and sugar in a bowl and beat with an electric mixer until well combined. Add almond flour, 2 egg yolks, and rum; mix until frangipane is smooth.
• Roll out puff pastry sheets and cut into 2 equal circles. Place the first circle on the baking sheet and pierce several times with a fork. Spread frangipane on the circle, leaving a 1/2 inch border.
• Brush uncovered puff pastry edge with a little water and lay the second puff pastry circle on top. Seal the edges by pressing together.
• Using a sharp knife, cut a decorative pattern around the rim. Trace decorative lines onto the surface without cutting all the way through. Beat remaining egg yolk with a fork; brush over the top.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until pastry is puffed up and lightly browned, about 20 minutes more.
• Remove from the oven and dust with confectioners' sugar.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place pithiviers under the broiler and broil until a golden, shiny crust forms, 1 to 2 minutes. Watch carefully to make sure it doesn't burn.

Steps:

• To prepare the Almond Cream: in a food processor, combine the almonds, sugar, and flour. Process to a mealy consistency. Add the butter, a piece at a time. Add the eggs, one at a time. Continue to process until smooth. Refrigerate at least 1 hour before use.
• Roll out the puff pastry to about 1/8-inch thickness. Cut one 10-inch circle and one 11-inch circle. Place the smaller circle on a parchment lined baking sheet. Brush the edge with egg wash. Spread the almond cream in the center, leaving the outer 2 inches of the circle clean. Cover with the larger circle and lightly press down the edges. Brush the top with egg wash. Refrigerate at least 30 minutes before decorating.
• Preheat the oven to 375 degrees F.
• Using the dull edge of a paring knife, press it against the sides of the Pithivier to seal. Decorate the top by lightly cutting from the center moving towards the edge in half circles, leaving about 1/2-inch spaces between the cuts. Put a couple of vents and place in a parchment lined baking sheet. Bake for 40 minutes or until puff pastry is baked. Serve warm.

Steps:

• Preheat the oven to 400 degrees F with a rack in the middle position.
• Place the butternut squash on a rimmed baking sheet, toss with the olive oil and spread out into a single layer. Season with salt and pepper. Place the red and yellow pepper halves cut-side down on another rimmed baking sheet.
• Place both baking sheets on the middle rack and roast until the squash has softened and browned and the peppers have charred, about 25 minutes. Set the vegetables aside. When the peppers are cool enough to handle, peel off the skin and discard. Slice the peppers into 1/2-inch strips, season lightly with salt and pepper and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the onions and mushrooms and cook until soft and browned and any liquid is evaporated, 8 to 10 minutes. Add the sage and thyme, season with salt and pepper and mix thoroughly. Set the mushroom mixture aside to cool.
• Bring 3 cups water to a boil in a small saucepan. Place the spinach in a colander in the sink and pour the boiling water over the leaves to wilt them. Shake the colander to drain the water, then lay the spinach on paper towels and pat dry, removing as much of the remaining water as possible. Set the spinach aside.
• To make the base for the pithivier, lay 1 sheet of the puff pastry on a lightly floured piece of parchment paper set on a baking sheet. Using an upside-down bowl with a 10-inch-wide rim as a guide, cut out a 10-inch circle from the pastry using a sharp knife. Gather the scraps and set aside for another use (see Cook's Note).
• Spread the cooled mushroom mixture over the puff pastry base, leaving a 1/2-inch border all around. Arrange the cooled butternut squash cubes on top of the mushroom mixture. Sprinkle the goat cheese over the squash, then top with the reserved spinach and roasted pepper strips. Wet your hands and gently mold the filling into a dome shape, then set aside.
• To make the puff pastry top, lay another sheet of puff pastry on a lightly floured piece of parchment paper. Using an upside-down bowl with a 12-inch-wide rim as a guide, cut out a 12-inch circle from the pastry using a sharp knife. Gather the scraps and add to the existing scraps.
• Whisk together the egg yolk and water in a small bowl. Brush the egg wash around the border of the 10-inch pithivier base. Gently lay the 12-inch circle over the base so that it completely covers the filling. Press down all around the edges of the pithivier to seal the filling inside, making sure to press out any air bubbles as you go. Don't worry if the base is no longer a perfect circle. You will trim it later. Egg wash the entire top of the pithivier and set aside.
• Cut the remaining sheet of puff pastry in half lengthwise so that you have two pieces, each approximately 6 by 15 inches. Set 1 piece aside. Firmly roll a lattice roller lengthwise down the other piece. Repeat until the entire piece has been cut with the lattice.
• Use your fingers to gently pull the lattice apart, starting from the middle of the lattice and working your way out. As you work, use a sharp knife to open up any sections where the cutter did not go all the way through the lattice. Gently drape the lattice over the pithivier, then use your hands to smooth it into shape, ensuring that the entire top is covered.
• Place the 10-inch-wide bowl used earlier over the pithivier and use a sharp knife to trim the base into a neat 10-inch circle. Add any dough scraps to the existing scraps. Use the back of the knife to make 1/2-inch-deep vertical indentations around the base. Evenly egg wash the entire surface of the pithivier, being careful not to let the egg wash pool in the lattice as that will create uneven browning.
• Stir together the turmeric and 2 tablespoons water in a small bowl until completely combined. Lay the remaining 6-by-15-inch piece of pastry on a piece of lightly floured parchment paper and roll out the pastry as thinly as possible. (That will help ensure that the petals do not puff up and distort in the oven.) Using a small pastry brush, brush the top of the sheet with the turmeric mixture. Don't worry if the mixture seems to go on a bit unevenly. The variegated shades of yellow will look lovely once you begin to make the flowers.
• Using a 1 1/2-inch and 1-inch petal cutter, cut petals from the sheet of pastry. The number of petals you cut depends on how many flowers you want to make (and what size you'd like them to be). To create the 4 large flowers and 6 small flowers shown in the picture, you will need to cut sixty-six 1-inch petals and forty-four 1 1/2-inch petals.
• To assemble a flower, dab a small amount of egg wash on the lattice. Place 6 petals in a circle, ensuring that the top of the petals meet in the center. Place another dab of egg wash in the center of the flower and add a second layer of 5 petals, offsetting each slightly from the one below it. Place another dab of egg wash in the center and attach a mushroom cap (see Cook's Note). Press firmly to adhere the cap to the petals. Transfer the finished pithivier to the freezer for at least 2 hours and preferably overnight.
• When you are ready to bake the pithivier, preheat the oven to 350 degrees F with a rack in the lower-middle position.
• Bake the pithivier until golden brown, 55 to 60 minutes. Allow to cool for about 15 minutes. Serve warm or at room temperature. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 48 hours.

Steps:

• Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.
• Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high.
• Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking.
• This dessert usually has a classic pattern scored into its top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.)
• Preheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes.
• Meanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it.
• I can't tell you how long the baked Pithivier can be stored because I never have any leftovers!
• It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
• Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the squash cut-side down in a roasting tin and roast for 45 mins-1 hr until completely soft and the skin has started to caramelise. Leave to cool in the tin.
• Meanwhile, tip the onions into a large pan with a big pinch of salt and 400ml water and cook over a medium heat, stirring occasionally for around 25 mins until the onions are soft and the water has evaporated.
• Wilt the spinach in two batches in a large, dry frying pan over a medium heat. Tip into a colander, leave to cool, then squeeze out as much water as you can. Tip the spinach into a bowl. Put the pan back over a medium heat and heat 1 tbsp oil, then fry the garlic until lightly golden. Tip this into the spinach and season to taste.
• Drizzle the remaining oil into the pan with the onions and turn up the heat to medium-high. Cook, stirring regularly for 10-15 mins until the onions are golden and caramelised.
• Scoop the soft squash flesh into a bowl and discard the skin and seeds. Mix in the ras el hanout, season, then leave to go cold along with the onions and spinach. All of the filling elements can be made up to a day ahead and kept covered in the fridge.
• Roll the puff pastry out on a floured surface into a 50 x 30cm rectangle. Cut out two circles from the pastry, one 23cm and the other 28cm (you can use plates for templates), re-rolling the pastry after you've cut the smaller circle to fit the second one in. Transfer each circle to a sheet of baking parchment, put both on a baking tray and chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Spread the squash mixture over the smaller circle of pastry, leaving a 2cm border around the edge. Pile on the pine nuts, caramelised onions and finally the spinach, shaping the filling into a dome as you go.
• Brush the exposed pastry border with a little of the milk, then lay the second pastry circle on top, using your hands to snugly fit it around the filling to encase it. Crimp the edges with a fork to seal. Cut a small steam hole in the top of the pithivier, then lightly score the pastry using the back of a small knife or cocktail stick (as pictured). The pithivier can now be chilled for up to a day. Brush all over with the remaining milk, then bake for 30-35 mins until golden brown. Rest for 5 mins before serving.

Steps:

• 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.

Steps:

• Beat the butter and sugar in a large bowl, then beat in the egg and egg yolk. Stir in the almonds, flour and liqueur, and mix well to a spreadable paste.
• Roll out half the pastry and, using a sharp knife, cut out a circle approximately 25cm in diameter (use a dinner plate as a guide). It should be about the thickness of 2 x £1 coins. Roll out the remaining pastry and cut out another circle, slightly larger than the first. If you're using ready-rolled pastry, cut a circle from each sheet and freeze what's left.
• Place the smaller circle on a baking tray and top with half the almond filling, leaving a 2.5cm border round the edge. Spread the apricots over, then put the rest of the filling on top. Brush the border with beaten egg and set the remaining pastry circle on top, pressing the edges firmly together.
• With the back of a knife, score lines round the outer edge of the pastry. Now press the back of the knife 1cm into the pastry edge at regular intervals to give a scalloped appearance. Brush the top with more beaten egg and score curved lines radiating from the centre of the circle. Take care not to cut through the pastry. Chill for 20 mins. The tart can be made ahead and frozen at this point or kept in the fridge for 2 days.
• Heat oven to 200C/fan 180C/gas 6. Bake for 30-35 mins until puffed and golden. Leave to cool on a baking tray. To glaze, melt the jam in a small pan and pass through a sieve. Then brush over the pastry.

Steps:

• Make the frangipane: In the bowl of a food processor fitted with the metal blade, process almonds and sugar until mixture is very fine crumbs. With the machine running, add 2 egg yolks, butter, and rum; continue processing until mixture is smooth and combined.
• On a lightly floured work surface, roll out pastry dough into a rectangle at least 9 1/4 by 18 1/2 inches and about 1/8 inch thick. Using a 9-inch round cake pan as a guide, cut out two 9-inch rounds.
• In a small bowl, whisk together remaining egg yolk and cream for the egg wash. Place one round on a baking sheet, and spread almond mixture on top, leaving a 1-inch border all around; brush border with egg wash. Using an aspic or cookie cutter, cut a 1/2-inch hole in the center of remaining round; place cut round on top of other round, pressing lightly around filling to seal rounds together. Place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Remove tart from refrigerator; using a small paring knife, score the top by making curved lines from the center to the edges like a pinwheel. Brush top of tart with the egg wash, being careful not to let any excess drip down over cut edge of dough, as it will inhibit proper rising. Return to refrigerator to chill again, if needed.
• Place baking sheet in oven, and bake 30 minutes. Reduce heat to 375 degrees; loosely cover tart with aluminum foil, and continue cooking 30 minutes more.
• Transfer to a wire rack, and let sit 20 minutes. Remove tart from pan by sliding it onto a serving platter. Serve warm or at room temperature, cut into wedges.

Steps:

• Preheat oven to 375°F.
• Mix 1 egg with water, set aside.
• Place almonds and sugar in food processor.
• Cover and pulse on and off until finely ground, about 1 minute.
• Add 1 egg and continue to pulse until smooth paste forms.
• Add butter, a little bit at a time, pulsing after each addition.
• Scrape down sides of bowl.
• Add remaining egg and pulse until smooth.
• Add flour and Amaretto and pulse until just blended.
• Unfold 1 pastry sheet.
• Place sheet in 9" tart pan.
• Top with almond mixture.
• Unfold remaining pastry sheet and place on top.
• Trim pastry sheet to fit.
• Crimp edges and cut decorative slits in top.
• Brush with egg mixture.
• Bake 45 minutes or until golden brown.
• Cool in pan on wire rack.
• Serve with Chocolate Almond Sauce, if desired.*.
• *If using, divide amount of almonds in half and save one half to garnish the slices of the tart.