Sicilian Epiphany Pie

A recipe from cooking-ez.com

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

Times:

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

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

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