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.
Easy
1 pie
12 IngredientsLast modified on: January 7th 2024
For 1 pie, you will need:
- 1
2 egg yolks - 2
3 tablespoons pistachio powder or paste - 3
1⁄3 cup butter - 4
1⁄3 cup icing sugar - 5
¾ cup ground almonds - 6
½ tablespoon cornflour - 7
1 tablespoon rum - 8
2⁄3 cup ricotta - 9
2 cups + 2 tablespoons puff or flaky pastry (pâte feuilletée) - 10
¼ cup candied fruit - 11
1 ½ tablespoon beaten egg - 12
1 tablespoon caster sugar
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, 3 tablespoons pistachio powder or paste, 1⁄3 cup butter, 1⁄3 cup icing sugar, ¾ cup ground almonds, ½ tablespoon cornflour, 1 tablespoon rum and 2⁄3 cup 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 ¼ cup candied fruit into small dice and scatter over the top.
Cut ¼ cup 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 €
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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: Crisp apricot and pistachio tart, Express apple tart, Smoked salmon sacristains, Ch'ti mussel tarts, Leek and fresh tuna tart, ... See them all 72
Ricotta
Like these other recipes: Spinach and ricotta ravioli, ... See them all 1
Icing sugar
Like these other recipes: Mirlitons, Succès praliné (praline meringue), Nanou's chocolate cake, Finger biscuits, Moist Lemon Cake, ... See them all 61
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