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.