Pistachio Pithiviers

Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Pithiviers: grandest of all puff pastry desserts, unmatched in stature when perfectly made. Here it is given a wonderful twist with pistachios instead of the traditional almonds. Serve warm with Double Cream.

Ingredients

  • 3 ounces toasted pistachios
  • ¼ cup flour
  • 5 ounces ( sticks) soft sweet butter
  • ¾ cup powdered sugar
  • 1 teaspoon chopped lemon zest
  • 2 large eggs
  • 1 recipe Puff Pastry
  • 1 recipe Double Cream

Method

Preheat the oven to 375 degrees.

Put the pistachios and the flour in a food processor fitted with the metal blade and grind finely.

Put the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, cream the butter and the sugar for 2 minutes, until light and fluffy. Add the ground pistachios and the lemon zest and mix until combined. Add 1 egg. Refrigerate the pistachio butter for several hours until firm.

Cut the puff pastry in half and put half in the refrigerator. On a lightly floured board, roll out the pastry inch thick. Cut it into six 3½-inch circles. Refrigerate the circles while you roll out the other half of the dough.

On a lightly floured board, roll out the remaining puff pastry inch thick. Cut it into six 4½-inch circles.

In a small bowl, lightly beat the remaining egg.

Place about 2 tablespoons of the pistachio mixture in the middle of each of the -inch circles. Brush the outer rim of the circles with the beaten egg. Cover the pistachio mixture with the -inch circles. Press the rims of the two circles together to seal. Refrigerate the pithiviers for ½ hour.

Press a fork along the edges of the pithiviers to seal. Score a decorative pattern with a very sharp paring knife on the top of each pithiviers, being careful not to cut completely through the pastry. Make a small vent hole in each center. Brush the tops of the pithiviers with remaining beaten egg.

Bake the pithiviers for 15-20 minutes until golden brown.

Serve the pithiviers warm with double cream.