Sicilian Epiphany Pie
Step by step recipe:
- 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. - 7 min.
Mix on medium speed until light and evenly mixed.
Preheat the oven to 390°F (200°C). - 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). - 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. - 2 min.
Use a brush to moisten around the edge of the pastry with water. - 2 min.
Roll out the remaining puff pastry into a circle. Moisten around the edge... - 3 min.
...and turn this over on top to form the lid.
Seal around the edge by pressing with your fingers. - 2 min.
Glaze the top of the pie. - 1 min.
Decorate the top by cutting a pattern with a knife, if you wish. - 1 min.
Sprinkle a little caster sugar on top to give a slightly caramelized finish. - 1 min.
Prick the top of the "galette" 4 or 5 times with a knife to allow the steam to escape during cooking. - 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.
Source:
Based on a recipe by Alba Pezone.Grade this recipe
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This recipe use (among others)
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Butter: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Toasted-flour biscuits, Chocolate sauce, Génoise (Genoa sponge), Morel risotto with Vin Jaune and Mont d'Or, ... [All]