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
3 pies
12 IngredientsLast modified on: January 7th 2024
For 3 pies, you will need:
- 1
6 egg yolks - 2
120 g pistachio powder or paste - 3
225 g butter - 4
225 g icing sugar - 5
225 g ground almonds - 6
30 g cornflour - 7
3 tablespoons rum - 8
450 g ricotta - 9
1 kg 500 g puff or flaky pastry (pâte feuilletée) - 10
150 g candied fruit - 11
60 g beaten egg - 12
3 tablespoons caster sugar - Total weight: 3,195 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
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Step by step recipe
Stage 1 - 5 min.
Pistachio cream
To make the pistachio cream filling, put in a food-processor bowl: 6 egg yolks, 120 g pistachio powder or paste, 225 g butter, 225 g icing sugar, 225 g ground almonds, 30 g cornflour, 3 tablespoons rum and 450 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 150 g candied fruit into small dice and scatter over the top.
Cut 150 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 | 870 RDI=330 % | 6,100 RDI=580 % | 5,540 RDI=840 % | 13,160 RDI=660 % | 55,090 RDI: 660 % |
| Per 100 g | 30 RDI=10 % | 190 RDI=20 % | 170 RDI=30 % | 410 RDI=20 % | 1,720 RDI: 20 % |
| Per pie | 290 RDI=110 % | 2,030 RDI=190 % | 1,850 RDI=280 % | 4,390 RDI=220 % | 18,360 RDI: 220 % |
How much will it cost?
- For 3 pies : 17.75 €
- 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)
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Pissaladière with puff pastry, Mirlitons, Shallot confit tart, Chicken pie, Caramelised apple pie, ... See them all 72
Ricotta
Like these other recipes: Spinach and ricotta ravioli, ... See them all 1
Butter
Like these other recipes: Clementine cake, Apple Tatin Terrine, Cookies of the Camisards, Cod loin with saffron, Caramelised apple pie, ... See them all 472
Icing sugar
Like these other recipes: Armagnac marzipan, Sweet pastry, Financier batter, Croute à thé, Amaretti, ... See them all 61
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