Classic Pithivier
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 i...
Ingredients
- 8-ounce package cream cheese
- 2 teaspoons onion powder
- 1 tablespoon fresh thyme leaves, stem removed
- 1 tablespoon dried rosemary leaves, rough chopped
- ¼ teaspoon celery seed (optional)
- 1 egg, whisked
- 6 medium sized carrots
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1–2 teaspoons olive oil
- 8 ounces fresh spinach, or about 1 bunch
- 1–2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound pre-made puff pastry
For Egg wash glaze
- 1 egg
- 1 teaspoon water
Preparation
For the cream filling:
Using a stand mixer with paddle attachment, cream together cream cheese, herbs and spices. Once mixture is softened and smooth, add in the egg. Continue to mix, scraping down the sides, until a creamy and even texture is formed.
Set aside.
For the carrots:
Peel carrots, then slice into ¼-inch rounds. In a medium-sized bowl, toss with salt, pepper and olive oil. Spread flat on a jelly roll pan that has been lightly oiled or prepared with parchment paper. Roast in the oven at 350°F for 20 minutes, or until just softened. Allow to cool.
For the spinach:
Working in a shallow pan on high flame, heat the oil and garlic. Add the fresh spinach leaves, continuously turning them with tongs, sautéing them until bright green and tender. Remove from heat and allow to cool. Place cooled spinach in a tea towel, wrap up and then squeeze out any excess moisture.
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 ¾ of the cream cheese filling evenly across one of the pastry rounds, leaving an inch around the border. Gently arrange the sautéed spinach to cover the top of the cheese mixture.
Take the remaining cream cheese and fold together with the roasted carrots. Spoon this gently to cover the top of the spinach layer. Place the other rolled pastry round on top of the filled crust and gently press the edges together, sealing the edges.
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.
For the egg wash:
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.
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