A week ago, I had never even heard of a Pithivier. And now, I’ve made one!!!!!! Yay! It’s a round pie like pastry. Made of puff pastry with filling in the middle. It seems to be traditionally decorated with a scalloped edge and spiraling lines on the top.
Turns out its not that hard to make as long as you have the following things:
- Puff pastry dough
- Frangipane or an almond based pastry filling such as that used in Bear Claws. Here is a link to a recipe similar to the one I used.You won’t need that much. I made about half that much and still had some left over. Also, if you don’t want crunchy bits, omit the almond slivers.
- Fruit (I used apricots) – optional
- An egg
- And, some way of cutting out a 7″ circle and an 8″ circle (I had to get creative with this one )
If you’ve got all that you can proceed
There are some Pithivier recipes online from some popular and reliable sources, a couple from the food network, another from food.com. However, many of them are lacking in the photography department, and the wording can be confusing. These photographs demonstrate how I went about assembling my Pithivier and I hope they help. Now, I wouldn’t exactly consider this a recipe. But if you do, let’s say it’s adapted from the Art and Soul of Baking by Cindy Muschet.
Cut the fruit:
Flour your surface, roll out the dough, cut your circles:
Prepare your baking sheet, add your fillings, cover fillings:
Scallop the edge, Egg wash the top, use a knife to make a steam vent and decorate:
Bake until dark golden brown:
The best part about writing this post is that I’m not even sure how to pronounce Pithivier. And, It doesn’t really matter.
This is the first time I’ve heard of Pithivier (how do you even pronounce it??), but it certainly looks delicious!
It looks so fantastic!