1,510 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

81 K 4.3/5 (15 reviews)

1 hour 1 min. difficulté

Easy

5.95 €

1 pie

12 Ingredients

Last modified on: January 7^th 2024

For this recipe: I want to make it (444×) I made it (439×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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 these quantities to make:

1 pie 2 pies 3 pies

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Cooking: 30 min.

All in all: 1 hour 1 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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).

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.

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.

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.

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

Source: Based on a recipe by Alba Pezone.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	290 RDI=110 %	2,030 RDI=190 %	1,850 RDI=280 %	4,390 RDI=220 %	18,360 RDI: 220 %
Per 100 g	30 RDI=10 %	190 RDI=20 %	170 RDI=30 %	410 RDI=20 %	1,720 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 5.95 €

Change currency:

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)

Other recipes you may also like

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
May 28^th 2012331 K5 3 hours 9 min.

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16^th 2020535 K 44.2 14 hours 30 min.

Marzipan (almond paste)

Very easy to do if you have a food processor which can slice or grate a lot of things.
December 19^th 2021639 K 34.5 15 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20^th 2012785 K 43 25 min.

Foie gras cured in salt

This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
December 23^th 2017571 K5 2 days 16 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.