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.
70K 4.3/5 based on 15 reviews
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Last modified on: January 7th 2024

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For 1 pie, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 31 min.
Cooking: 30 min.
All in all: 1 hour 1 min.
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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
4,386 Kcal or 18,363 Kj289 gr2,033 gr1,847 gr
219 %111 %192 %280 %
Per 100 g
Energetic valueProteins CarbohydratesFats
412 Kcal or 1,725 Kj27 gr191 gr173 gr
21 %10 %18 %26 %
Per pie
Energetic valueProteins CarbohydratesFats
4,386 Kcal or 18,363 Kj289 gr2,033 gr1,847 gr
219 %111 %192 %280 %
% 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 €

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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)
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