Sicilian Epiphany Pie

Step by step recipe:

  1. 5 min.Sicilian Epiphany Pie : Photo of step #1

    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.
  2. 7 min.Sicilian Epiphany Pie : Photo of step #2
    Mix on medium speed until light and evenly mixed.

    Preheat the oven to 390°F (200°C).
  3. 2 min.Sicilian Epiphany Pie : Photo of step #3

    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).
  4. 5 min.Sicilian Epiphany Pie : Photo of step #4
    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.
  5. 2 min.Sicilian Epiphany Pie : Photo of step #5
    Use a brush to moisten around the edge of the pastry with water.
  6. 2 min.Sicilian Epiphany Pie : Photo of step #6
    Roll out the remaining puff pastry into a circle. Moisten around the edge...
  7. 3 min.Sicilian Epiphany Pie : Photo of step #7
    ...and turn this over on top to form the lid.

    Seal around the edge by pressing with your fingers.
  8. 2 min.Sicilian Epiphany Pie : Photo of step #8
    Glaze the top of the pie.
  9. 1 min.Sicilian Epiphany Pie : Photo of step #9
    Decorate the top by cutting a pattern with a knife, if you wish.
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    Sprinkle a little caster sugar on top to give a slightly caramelized finish.
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    Prick the top of the "galette" 4 or 5 times with a knife to allow the steam to escape during cooking.
  12. 30 min.Sicilian Epiphany Pie : Photo of step #12

    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.

Source:

Based on a recipe by Alba Pezone.

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