How curious is the origin of the French "pithiviers". The recipe was not born as a dish in itself, but was prepared as a "box" to transport stews that were enclosed in this puff pastry or bread so that they could be moved without problems. We are going to prepare a sweet puff pastry pithivier, but There are more varieties depending on the type of dough (wheat flour, corn ...) and the filling (tuna, meats, sausages, cheeses, seafood, vegetables ...) How will yours be?

Pithivier filled with almond cream

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It is likely that you have not tried this dessert but now that you have discovered it, be sure to make this recipe for Pithivier filled with almond cream

Ángela

Kitchen: cuisine
Recipe type: dessert
Rations: 8

Total time:

Ingredients

2 sheets of puff pastry of 250 gr. each
200 gr. ground almonds
100 gr. sugar
50 gr. Of flour
2 eggs
vanilla
I beaten egg
sugar glass

Preparation

First mix the ground almonds, sugar, flour, eggs and a pinch of vanilla aroma. Once well kneaded, we pour it into a pastry bag with the large and smooth nozzle (covered for now until we are going to use the dough)
Spread the puff pastry sheets until they are about 2 mm thick on a baking tray covered with non-stick paper.
Paint the edge of each disk with beaten egg. Fill one of them with the almond cream, ignoring a little more of the space occupied by the margins brushed with egg and a little more.
Cover with the other piece of puff pastry on top, press lightly with your hand and glue the edges well. We reserve in the fridge for half an hour.
Once out of the fridge, we make drawings with the knife on the puff pastry lid and paint again with beaten egg. Bake at 180 degrees until the puff pastry rises and is golden.
Let cool on a wire rack and sprinkle with icing sugar.

Image: star chefs

Recetín

Pithivier filled with almond cream