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Name: Sicilian Epiphany Pie
Prep time: 31 min
Cook time: 30 min
Total time: 1 h 1 min
Yield: 1 pie
Cuisine: french
Ingredients: 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; 150 g ricotta; 500 g Puff or flaky pastry (pâte feuilletée); 50 g candied fruit; 20 g beaten egg; 1 tablespoon caster sugar

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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.

19,132 4.4/5

Last modified on: September 11^th 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

Change for: 1 pie 2 pies 3 pies

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Cooking	Start to finish
31 min.	30 min.	1 hour 1 min.

Preservation: Several days in the fridge, covered with plastic film.

At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

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.	5 min.
2	Mix on medium speed until light and evenly mixed. Preheat the oven to 390°F (200°C).	7 min.
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).	2 min.
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 min.
5	Use a brush to moisten around the edge of the pastry with water.	2 min.
6	Roll out the remaining puff pastry into a circle. Moisten around the edge...	2 min.
7	...and turn this over on top to form the lid. Seal around the edge by pressing with your fingers.	3 min.
8	Glaze the top of the pie.	2 min.
9	Decorate the top by cutting a pattern with a knife, if you wish.	1 min.
10	Sprinkle a little caster sugar on top to give a slightly caramelized finish.	1 min.
11	Prick the top of the "galette" 4 or 5 times with a knife to allow the steam to escape during cooking.	1 min.
12	Baking Bake for about 30 minutes.	30 min.

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.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
4391	69 gr	348 gr	297 gr
220 %	27 %	33 %	45 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
412	6 gr	33 gr	28 gr
21 %	2 %	3 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 pie : 5.91 €

Note : These prices are only approximate.

Change currency:

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: Strawberry feuilleté, Vol-au-vent cases, Vegetable rosette tart, Fine multi-tomato tart, Tomato tart, ... [All]
	Ricotta: You can check-out other recipes which use it, like for example: Spinach and ricotta ravioli, ... [All]
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Amaretti, Arizona cupcakes, Rich hazelnut buttercream, Pistachio madeleines, ... [All]
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Almond mug cake for Mary, Apricot blancmange, Armagnac marzipan, Beurre d'escargot, ... [All]

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