This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
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.
83 K 4.3/5 (15 reviews)
1 hour 1 min.
Easy
1 pie
12 IngredientsLast modified on: January 7th 2024
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 measures:
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 1 min.
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).
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.
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 % |
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)
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Crusty cockle tart, Strawberry feuilleté, Ch'ti mussel tarts, Apple Strudel, Mushroom tart, ... See them all 72
Ricotta
Like these other recipes: Spinach and ricotta ravioli, Zucchini ripiene, ... See them all 2
Butter
Like these other recipes: Pan-baked hash brown (Hash-brown casserole), Brioche feuilletée (flaky brioche), Lime crémeux, French onion soup, Apple custard tart, ... See them all 477
Icing sugar
Like these other recipes: Swiss meringues, Marzipan (almond paste), Arlesian Biscuits, Chocolate sweetcrust pastry, Moist Lemon Cake, ... See them all 61
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018342 K4 2 hours 30 min.
Cranachan
Cranachan is a traditional Scottish dessert made with whipped cream, raspberries, rolled oats and whisky. In this recipe, the oats are made into a nougatine before being incorporated into the cream. October 13th 2013111 K 14.1 45 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011294 K4.2 1 hour 4 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011274 K3.9 50 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010240 K5 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.