Sicilian Epiphany Pie
This is a Sicilian version of the French Epiphany dessert, the "galette des rois". The puff pastry has a pistachio cream and ricotta filling with diced candied fruit.
30,7794.5/5 for 10 ratings
Grade this recipe: Last modified on: January 1st 2020
For 1 pie, you will need:
- 1
2 egg yolks - 2
40 g Pistachio powder or paste - 3
75 g butter - 4
75 g icing sugar - 5
75 g ground almonds - 6
10 g cornflour - 7
1 tablespoon rum - 8
150 g ricotta - 9
500 g Puff or flaky pastry (pâte feuilletée) - 10
50 g candied fruit - 11
20 g beaten egg - 12
1 tablespoon caster sugar - Total weight: 1,065 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 30 min. | 1 hour 1 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Pistachio cream
To make the pistachio cream filling, put in a food-processor bowl: 2 egg yolks, 40 g Pistachio powder or paste, 75 g butter, 75 g icing sugar, 75 g ground almonds, 10 g cornflour, 1 tablespoon rum and 150 g ricotta.
Stage 2 - 7 min.
Mix on medium speed until light and evenly mixed.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 3 - 2 min.
Assemble the pie
Roll out half the puff pastry into a circle and lay on a baking sheet, then prick all over with a pique-vite (pastry pricker).
Stage 4 - 5 min.
Spread the pistachio cream over the pastry, leaving a border of about 1/2 an inch (1 cm) free.
Cut 50 g candied fruit into small dice and scatter over the top.
Cut 50 g candied fruit into small dice and scatter over the top.
Stage 5 - 2 min.
Use a brush to moisten around the edge of the pastry with water.
Stage 6 - 2 min.
Roll out the remaining puff pastry into a circle. Moisten around the edge...
Stage 7 - 3 min.
...and turn this over on top to form the lid.
Seal around the edge by pressing with your fingers.
Seal around the edge by pressing with your fingers.
Stage 8 - 2 min.
Glaze the top of the pie.
Stage 9 - 1 min.
Decorate the top by cutting a pattern with a knife, if you wish.
Stage 10 - 1 min.
Sprinkle a little caster sugar on top to give a slightly caramelized finish.
Stage 11 - 1 min.
Prick the top of the "galette" 4 or 5 times with a knife to allow the steam to escape during cooking.
Stage 12 - 30 min.
Baking
Bake for about 30 minutes.Remarks
You can add a handful of dry roasted pistachio nuts in with the candied fruits.
For an even more authentic Italian flavour, use amaretto instead of rum.
For an even more authentic Italian flavour, use amaretto instead of rum.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,230 Kcal or 17,710 Kj | 65 gr | 332 gr | 289 gr |
| 211 % | 25 % | 31 % | 44 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 397 Kcal or 1,662 Kj | 6 gr | 31 gr | 27 gr |
| 20 % | 2 % | 3 % | 4 % |
| Per pie | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,230 Kcal or 17,710 Kj | 65 gr | 332 gr | 289 gr |
| 211 % | 25 % | 31 % | 44 % |
How much will it cost?
- For 1 pie : 5.91 €
Source
Based on a recipe by Alba Pezone.More recipes?
This recipe uses (among others) | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Little caramelized peach tarts, Rustic chicken and mushroom pie, Comtoise tart for Seàn, Vegetable pie, Peach and verbena feuilleté, ... All |
| Ricotta: You can check-out other recipes which use it, like for example: Spinach and ricotta ravioli, ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Chocolate madeleines, Succès praliné (praline meringue), Santiago Cake, Succès praliné (praline meringue), ... All |
| Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Amaretti, Brioche royale, Blackcurrant-almond muffins, Mirlitons, ... All |
Other recipes you may also like
![[Tartiflette]](/images/vignettes_150/62.jpg)
Tartiflette
A personal version of a classic recipe from Savoy.96,918 14.6/5 for 11 ratings 1 hour 27 min.
![[Home-made terrine of foie gras]](/images/vignettes_150/72.jpg)
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...112,573 63.9/5 for 7 ratings 4 days 15 hours 50 min.
![[Natural leaven]](/images/vignettes_150/95.jpg)
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...209,576 284.1/5 for 31 ratings 7 days 15 min.
![[Grilled fillet of salmon with corn salad cream]](/images/vignettes_150/251.jpg)
Grilled fillet of salmon with corn salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...68,462 13.9/5 for 7 ratings 1 hour 14 min.
![[Creamy risotto with diced vegetables and flax seeds]](/images/vignettes_150/281.jpg)
Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.79,479 14.2/5 for 11 ratings 1 hour 49 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-01-26)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question