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.
45K 12 4.6
Last modified on: January 1st 2020
Keywords for this recipe:GaletteSicilItalyPuff pastryAlmondsRicottaCandied fruitsRumPistachioFor 1 pie, you will need:
- 0
2 egg yolks - 1
40 g Pistachio powder or paste - 2
75 g butter - 3
75 g icing sugar - 4
75 g ground almonds - 5
10 g cornflour - 6
1 tablespoon rum - 7
150 g ricotta - 8
500 g Puff or flaky pastry (pâte feuilletée) - 9
50 g candied fruit - 10
20 g beaten egg - 11
1 tablespoon caster sugar - Total weight: 1,065 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 30 min. | 1 hour 1 min. |
At what time:
- When will I finish if I start the recipe at ... ?
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Step by step recipe
Stage 1 - 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.
Stage 2 - 7 min.
Mix on medium speed until light and evenly mixed.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 3 - 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).
Stage 4 - 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.
Cut 50 g candied fruit into small dice and scatter over the top.
Stage 5 - 2 min.
Use a brush to moisten around the edge of the pastry with water.
Stage 6 - 2 min.
Roll out the remaining puff pastry into a circle. Moisten around the edge...
Stage 7 - 3 min.
...and turn this over on top to form the lid.
Seal around the edge by pressing with your fingers.
Seal around the edge by pressing with your fingers.
Stage 8 - 2 min.
Glaze the top of the pie.
Stage 9 - 1 min.
Decorate the top by cutting a pattern with a knife, if you wish.
Stage 10 - 1 min.
Sprinkle a little caster sugar on top to give a slightly caramelized finish.
Stage 11 - 1 min.
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.
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.
For an even more authentic Italian flavour, use amaretto instead of rum.
Keeping
Several days in the fridge, covered with plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,290 Kcal or 9,588 Kj | 65 gr | 332 gr | 289 gr |
| 114 % | 25 % | 31 % | 44 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 215 Kcal or 900 Kj | 6 gr | 31 gr | 27 gr |
| 11 % | 2 % | 3 % | 4 % |
| Per pie | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,290 Kcal or 9,588 Kj | 65 gr | 332 gr | 289 gr |
| 114 % | 25 % | 31 % | 44 % |
How much will it cost?
Source
Based on a recipe by Alba Pezone.
This recipe uses (among others)
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Smart plum tart, Epiphany galette, Rustic chicken and mushroom pie, Caramelised apple pie, ... All |
 | Ricotta: You can check-out other recipes which use it, like for example: Spinach and ricotta ravioli, ... All |
 | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Blackcurrant-almond muffins, Macarons (the original French macaroons) , Amiens macaroons, Apricot blancmange, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Pork medallions with "full" turnips, Gingerbread, Pretzels, Spinach on toast with bechamel, Mussels marinière, ... All |
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