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.
20,4754.4/5
Last modified on: September 11th 2018
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?
| 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?
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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).
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.
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.
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
How much will it cost?
For 1 pie : 5.91 €
Source: Based on a recipe by Alba Pezone.
More recipes?
This recipe use (among others) | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Pissaladière with puff pastry, Little apple turnovers with almonds and raisins, Small foie gras pasties, Tart Tatin, ... All |
| Ricotta: You can check-out other recipes which use it, like for example: Spinach and ricotta ravioli, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Caramelised apple pie, Colcannon, Flaky chocolate brioche, Oaty walnut cake , ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Calissons, Gâteau Nantais, Little Christmas biscuits, Financiers, Santiago Cake, ... All |
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