Sicilian Epiphany Pie


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.
65K 15 4.3
Grade this recipe:

Last modified on: January 7th 2024

Keywords for this recipe:
For 1 pie, you will need:

Change these quantities to make: 1 pie 2 pies 3 pies
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
31 min.30 min.1 hour 1 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Sicilian Epiphany Pie

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.
Sicilian Epiphany Pie
Mix on medium speed until light and evenly mixed.

Preheat the oven to 390°F (200°C).

Stage 3 - 2 min.
Sicilian Epiphany Pie

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.
Sicilian Epiphany Pie
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.
Sicilian Epiphany Pie
Use a brush to moisten around the edge of the pastry with water.

Stage 6 - 2 min.
Sicilian Epiphany Pie
Roll out the remaining puff pastry into a circle. Moisten around the edge...

Stage 7 - 3 min.
Sicilian Epiphany Pie
...and turn this over on top to form the lid.

Seal around the edge by pressing with your fingers.

Stage 8 - 2 min.
Sicilian Epiphany Pie
Glaze the top of the pie.

Stage 9 - 1 min.
Sicilian Epiphany Pie
Decorate the top by cutting a pattern with a knife, if you wish.

Stage 10 - 1 min.
Sicilian Epiphany Pie
Sprinkle a little caster sugar on top to give a slightly caramelized finish.

Stage 11 - 1 min.
Sicilian Epiphany Pie
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.
Sicilian Epiphany Pie

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.
Keeping
Several days in the fridge, covered with plastic film.
Source
Based on a recipe by Alba Pezone.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,292 Kcal or 9,596 Kj65 gr333 gr289 gr
115 %25 %31 %44 %
Per 100 g
Energetic valueProteins CarbohydratesFats
215 Kcal or 900 Kj6 gr31 gr27 gr
11 %2 %3 %4 %
Per pie
Energetic valueProteins CarbohydratesFats
2,292 Kcal or 9,596 Kj65 gr333 gr289 gr
115 %25 %31 %44 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg, Nuts, Milk, Gluten, Sulfites
How much will it cost?
  • For 1 pie : 5.91 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Cochelin d'Evreux, Nanou's tuna tart, Apple Pie, Crusty pistachio, almond and apricot flan, Saint Honoré cake, ... All
RicottaRicotta: You can check-out other recipes which use it, like for example: Spinach and ricotta ravioli, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Jam doughnuts, Macarons (the original French macaroons) , Little Christmas biscuits, Coconut paste, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Macarons (the original French macaroons) , Strawberry and rhubarb crumble, Chocolate madeleines, Almond macaroon cake, Arlesian Biscuits, ... All
Other recipes you may also like
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
582K 14.6 1 hour 27 min. September 16th 2019
Home-made terrine of foie gras
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,...
5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Natural leaven
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...
1.7M 304.0 7 days 15 min. April 3rd 2020
Grilled fillet of salmon with corn-salad cream
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...
259K 13.9 1 hour 14 min. October 13th 2010
Creamy risotto with diced vegetables and flax seeds
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.
244K 14.2 1 hour 49 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page