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.
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
On a lightly floured board, roll out the remaining puff pastry
In a small bowl, lightly beat the remaining egg.
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.
Serve the pithiviers warm with double cream.
© 1993 Emily Luchetti. All rights reserved.