It is Tuesdays With Dorie week for Baking Chez Moi. Two recipes selected for this month, Black-and-White Marbled Madeleines which I have baked and posted here, and for this week it is Pithiviers. I have never made Pithiviers before, and Dorie's version is yummy!
Pithiviers, with puff pastry as the base and the top, sandwiched with the filling of frangipane and a layer of homemade prune jam spread on top of the frangipane. Very easy to make, especially when there's ready-made store-bought puff pastry stashed in the freezer!
My pithiviers is slightly smaller than the recipe states, as the frozen puff pastry I bought comes in 8" squares. Did not roll the pastry as they are already about 1/8 inch thick. You would need two sheets of puff pastry. I made the almond filling and prune jam the day before, keep refrigerated while the frozen puff pastry is left to thaw overnight in the fridge. I opted to use the dark rum over the vanilla extract for the prune jam. Both the almond filling and the prune jam are easy to make and takes only minutes.
Simply assemble the Pithiviers the next day. Place the smaller round of the pastry on a parchment lined baking sheet. Place the almond filling in the centre, and spread the prune jam over it. Brush the pastry with egg wash all around the filling, then top with the bigger piece of pastry. Press the edges together and seal. Brush the top with egg wash, then place in the fridge for at least 30 minute. Meanwhile preheat the oven at 450F. Remove the pithivier from the fridge, brush with egg wash once again, make some slits on top, and sprinkle with some sugar, of which I've used demerara sugar. Place in the oven, and immediately reduce the temperature to 375F. Bake until golden and puffy.
Simply assemble the Pithiviers the next day. Place the smaller round of the pastry on a parchment lined baking sheet. Place the almond filling in the centre, and spread the prune jam over it. Brush the pastry with egg wash all around the filling, then top with the bigger piece of pastry. Press the edges together and seal. Brush the top with egg wash, then place in the fridge for at least 30 minute. Meanwhile preheat the oven at 450F. Remove the pithivier from the fridge, brush with egg wash once again, make some slits on top, and sprinkle with some sugar, of which I've used demerara sugar. Place in the oven, and immediately reduce the temperature to 375F. Bake until golden and puffy.
I did not seal the pastry well enough, and the almond filling leaked out, which is not a waste, as it bakes up around the pithiver, crispy and delicious!
This Pithiviers are quite yummy. The prune jam and the almond filling are really good together. And I like it that it is not too sweet, with the crispy buttery pastry, makes it a delight to eat with a cup of warm tea.
This was a yummy and different dessert. We loved this one.
ReplyDeleteIt looks so pretty and would be perfect with a cup of tea.
ReplyDeleteCreamy nutty filling and crisp pastry..a totally irresistible and addictive combo!
ReplyDeleteit does look yummy !
ReplyDeleteIt looks delicious! What a nice looking version. I bet the leaked out jam was delicious because Dorie specifically mention how she likes the jam filling that leaks out of the rugelach.
ReplyDeleteThis was delicious wasn't. Love the prune jam peaking out.
ReplyDelete