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Sicilian Epiphany Pie

Name: Sicilian Epiphany Pie
Prep time: 31 min
Cook time: 30 min
Total time: 1 h 1 min
Yield: 1 pie
Cuisine: French
Ingredients: 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; 150 g ricotta; 500 g puff or flaky pastry (pâte feuilletée); 50 g candied fruit; 20 g beaten egg; 1 tablespoon caster sugar

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.

94 K 4.3/5 (16 reviews)480502

Duration

1 hour 1 min.

Difficulty

Easy

Last modified on: January 7^th 2024

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

35 min.

Cooking

30 min.

All in all

1 hour 1 min.

Preparation 35 min.

Cooking 30 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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	28 g RDI=44 %	197 g RDI=75 %	176 g RDI=242 %	413 kcal RDI=21 %	1,732 kJ RDI=21 %
Whole recipe	302 g RDI=466 %	2,108 g RDI=796 %	1,881 g RDI=2,578 %	4,406 kcal RDI=220 %	18,449 kJ RDI=220 %