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.
89 K 4.3/5 (16 reviews)
1 hour 1 min.
Easy
5.95 €
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
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: Chicken and mushroom pie, Pecan fruit rolls , Mini palmiers, Shallot confit tart, Thin spinach and potato tart, ... See them all 72
Ricotta
Like these other recipes: Zucchini ripiene, Spinach and ricotta ravioli, ... See them all 2
Butter
Like these other recipes: Potato Waffles with Smoked Salmon, Tagliatelle New Zealand style, Sweetcrust pastry (pâte sablée), Shiitake eggs, Spaghetti with mussels and basil, ... See them all 490
Icing sugar
Like these other recipes: Walnut paste, Brioche royale, How to make marzipan decorations, Little Christmas biscuits, Tarte Normande, ... See them all 62
Other recipes you may also like
Cervelas salad
This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage. December 5th 2013114 K4.4 55 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025316 K 24.5 3 hours 8 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013308 K 15 2 hours 30 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011303 K4.7 55 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013883 K 44.7 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
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.