Sicilian Epiphany Pie


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)
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Last modified on: January 7th 2024
For 2 pies, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 1 min.
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Step by step recipe


Stage 1 - 5 min.
Sicilian Epiphany Pie

Pistachio cream


To make the pistachio cream filling, put in a food-processor bowl: 4 egg yolks, 80 g pistachio powder or paste, 150 g butter, 150 g icing sugar, 150 g ground almonds, 20 g cornflour, 2 tablespoons rum and 300 g ricotta.

Stage 2 - 7 min.
Sicilian Epiphany Pie
Mix on medium speed until light and evenly mixed.

Preheat the oven to 390°F (200°C).

Stage 3 - 2 min.
Sicilian Epiphany Pie

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.
Sicilian Epiphany Pie
Spread the pistachio cream over the pastry, leaving a border of about 1/2 an inch (1 cm) free.

Cut 100 g candied fruit into small dice and scatter over the top.

Stage 5 - 2 min.
Sicilian Epiphany Pie
Use a brush to moisten around the edge of the pastry with water.

Stage 6 - 2 min.
Sicilian Epiphany Pie
Roll out the remaining puff pastry into a circle. Moisten around the edge...

Stage 7 - 3 min.
Sicilian Epiphany Pie
...and turn this over on top to form the lid.

Seal around the edge by pressing with your fingers.

Stage 8 - 2 min.
Sicilian Epiphany Pie
Glaze the top of the pie.

Stage 9 - 1 min.
Sicilian Epiphany Pie
Decorate the top by cutting a pattern with a knife, if you wish.

Stage 10 - 1 min.
Sicilian Epiphany Pie
Sprinkle a little caster sugar on top to give a slightly caramelized finish.

Stage 11 - 1 min.
Sicilian Epiphany Pie
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.
Sicilian Epiphany Pie

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 recipe580 RDI=220 %4,070 RDI=380 %3,690 RDI=560 %8,770 RDI=440 %36,730 RDI: 440 %
Per 100 g30 RDI=10 %190 RDI=20 %170 RDI=30 %410 RDI=20 %1,720 RDI: 20 %
Per pie290 RDI=110 %2,030 RDI=190 %1,850 RDI=280 %4,390 RDI=220 %18,360 RDI: 220 %
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 2 pies : 11.85 €
  • Per 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)
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