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Pithiviers

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Number of Votes 3
Number of times Viewed 8076
Comments 4
Rating 3/5.0
 
Occasion: Any   Total servings: 12
Cuisine: French   Calories:
Effort: Average   Pre-Prep time: 1 hr
Best for: All   Preperation time: 55 min
How to serve: Warm    

Pithiviers recipe by Uzma Azizna at PakiRecipes.com.
A Pithivier (Pithiviers in French) is a round, enclosed pie usually made with puff pastry. The pie is traditionally finished with a distinct shine


Ingredients
1/3 cup sugar
4 tablespoons butter
1 egg
1/2 cup ground blanched almondsClick to find more about almonds
1/4 teaspoon almond and vanilla extracts, each
2 tablespoons dark rum
2 sheets puff pastry
1 egg
1 tablespoon water
.


Preparation
In a food processor, grind together the sugar, butter, egg, almondsClick to find more about almonds, extracts and rum until light and fluffy. Line a shallow 6 inch bowl with plastic wrap and spoon in the nut mixture. Smooth the top flat and chill in the freezer 30 minutes to form a disk of firm nut filling.
Preheat oven to 475 degrees F.
Meanwhile, roll the puff pastry out a bit thinner just to flatten it and make the sheets square, about 10 inches, then chill them. Using a pizza cutter and a lid or cake pan as your guide, cut the largest disk possible out of both pieces of pastry.
In a small bowl, whisk together the egg and water to make an egg wash. Place one of the pastry disks on a parchment lined sheet pan and paint a 2inch border on the edge of the pastry with the eggwash.
Pop the chilled nut filling out of the bowl, peel off the plastic, and place it in the center of the pastry.
Carefully place the second pastry disk on top and ease it over the nut filling smoothing it out on the edges to match up the bottom piece. Brush the whole top surface with egg wash.
Using a small sharp knife, score the surface of the pastry decoratively in a spiral pattern.
Bake for 15 minutes, then turn the oven down to 400 degrees F for 30 to 40 minutes more.
Ten minutes before the cake is done, sprinkle it with powdered sugar then finish baking. Cut into wedges to serve.



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There are 4 comment(s) for this recipe.
by Lisa 1/5 Star
I meant add a "link" to such "sites". Goodness me....I CAN spell, honest. lol I have research alot of websites and have found that the recipes here were more authentic as my BF was born in Pakistan and says the dishes I prepare for him (many from this site) are even better than his mothers. lol

Sat Feb 25, 2012

by Lisa 1/5 Star
I am going to make this recipe for my boyfriend Hasan who is Muslim and does not drink alcohol. Born & raised catholic myself I am now studying Islam and as a personal choice have given up alcohol , not that I drank much anyway, and do not eat pork products. ANYWAY, there are a bunch of recipes I have made for Hasan which had alcohol as an ingredient and I just looked online and found substitutes. Maybe you can add a link so such sights for those who honor God by refusing alcohol. For light rum, use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring. This look delish and I cannot wait to try it. Thank you for such a wonderful site!

Sat Feb 25, 2012

by Anonymous 1/5 Star
Uzma dear u know rum is haram for Muslim

Thu Jan 05, 2012

by Anonymous 1/5 Star
when did rum become halal !!!!! plz try not to put recipes that haram for Muslims

Thu Jul 28, 2011


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