A small town in the north-central region of France is credited for the origin of a very special pastry. Pithivier is a mouthful to pronounce (in culinary school, they taught us to say “P-T-V-A”) and it refers to both the name of this quaint town and to one of the most iconic French pastries to come out of the Middle Ages.
It is easy to be deceived by the simple composition and look of a pithivier. It is a simple round shape, often with scalloped edges and always with curved lines scoring the top of the pastry. At first glance there is no way of knowing what lies beneath the glazed pastry shell. Classically, pithivier is puff pastry filled with a layer of flavorful almond cream. Often, fruit is added or a more complex or savory pie is served. The possibilities are endless.
Galette des rios is another name for a pithivier, when it is served to celebrate Catholic epiphany. While pithivier can be served all year round, I find it to be the perfect addition to Easter morning. Waking up early, spreading filling and scoring puff pastry has become a family tradition. There is nothing quite like the taste unfolding of flavors and the delicate buttery flakes crackling as you work your way through a slice of a fresh-baked, centuries-old classic.
Ingredients
- 7-ounce tube almond paste (or make your own using the recipe below)
- 6 tablespoons unsalted butter
- ½ cup granulated sugar
- ½ teaspoon salt
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional)
- ⅓ cup all-purpose flour
- ½ cup whole almonds, toasted and then finely ground
- 1 pound pre-made puff pastry (found in the freezer section of local grocer)
- 1 egg
- 1 teaspoon water
- 1½ cups whole blanched almonds, finely ground (or blanched almond flour)
- ¾ cup sifted confectioner’s sugar
- Pinch of salt
- 1 large egg white, beaten at room temperature
- ½ teaspoon almond extract
Preparation
Using a food processor fitted with the bowl and blade attachments, pulse together almond paste, butter, sugar and salt. Once ground together, add in the egg yolks and extracts. Continue to pulse and add the flour and ground almonds, mixing just until thoroughly combined.
Set filling aside.
Prep a baking sheet with parchment paper.
Thaw the pastry sheets to refrigerator temperature. If pastry is not already cut and rolled into sheets: Working on a lightly floured surface, gently roll each sheet of the pastry until it measures 9–10 inches wide. Using the bottom of a 9-inch cake pan, cut each into a round shape.
Place one round flat on the center of the prepared baking sheet.
Using a small spatula, spread the almond filling evenly across the pastry round, leaving an inch around the border. It will be a thick layer of filling. Place the other rolled pastry round on top of the filled crust and gently press the edges together, sealing the edges as you would a pie crust.
Place into refrigerator for an hour.
Preheat oven to 425°F.
Using a sharp paring knife, score the top of the pastry, forming a curving pinwheel design.
Whisk together egg and water in a small bowl.
Using a pastry brush, lightly glaze the top of the pithivier with the egg wash and place on the center rack of the oven.
Bake for about 25 minutes. Once the pastry has “puffed,” reduce heat to 375°F and bake for another 25–30 minutes, until a golden color has developed across the whole pastry.
Allow the pastry to fully cool before cutting into it.
For Almond Paste:
In a food processor, add almonds and ½ cup of the sugar and pulse until nuts are finely ground. If using the almond flour, pulse until just mixed. Do not over-process—we don’t want the paste texture yet.
Add rest of sugar and salt and pulse until just mixed.
Add egg white and extract and process until mixture becomes a paste in a clump.
Use immediately or save by forming into a 1½-inch-diameter log and wrapping in foil or waxed fabric. Store in an airtight container. Can be kept 3 months in the fridge or 6 months in the freezer.
