1,504 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.

79 K 4.3/5 (15 reviews)

1 hour 1 min. difficulté

Easy

$7.00

1 pie

12 Ingredients

Last modified on: January 7^th 2024

For this recipe: I want to make it (420×) I made it (413×) 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 : $7.00

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

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1^st 2025298 K 24.5 3 hours 8 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.67 M 74.3 4 hours 40 min.

Montbenoit's canapés

A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.
October 13^th 2010281 K4.6 1 hour 45 min.

Traditional nutty choc-chip cookies

A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
January 5^th 2020384 K4 1 hour 50 min.

Artichoke hearts forestier

This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
May 10^th 2023273 K5 1 hour 50 min.

News list of cooking-ez.com

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