Almond Puff Pie

Name: Almond Puff Pie
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: Flour, to dust; 500 g block all-butter puff pastry; 150 g (5oz) flaked almonds; 100 g (3 1/2oz) granulated sugar; 50 g (2oz) plain flour; 75 g (3oz) unsalted butter, softened; 3 medium eggs; 2 tbsp. Amaretto, or a few drops of almond extract; Icing sugar, to dust

Also known as Gâteau Pithivers, this is thought to originate from the French town of the same name, where its traditionally served on the twelfth night of Christmas.

By The GH Kitchen TeamPublished: 09 December 2011

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Food, Cuisine, Dish, Plate, Baked goods, Ingredient, Breakfast, Snack, Dessert, Recipe,

Preparation Notes: plus chilling

Serving notes: Cuts into 8 slices

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Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hr 5 mins

Ingredients

Flour, to dust
500 g block all-butter puff pastry
150 g (5oz) flaked almonds
100 g (3 1/2oz) granulated sugar
50 g (2oz) plain flour
75 g (3oz) unsalted butter, softened
3 medium eggs
2 Tbsp. Amaretto, or a few drops of almond extract
Icing sugar, to dust

Directions

1. Step 1
  Lightly dust a work surface with flour. Cut the pastry in half and roll one half out until it's large enough to cut out a 25.5cm (10in) circle. (Cut around the base of a tart tin or plate of the right size.) Place the round on a baking tray and transfer to the fridge to chill.
2. Step 2
  Meanwhile, make the almond filling. Put flaked almonds into a food processor with the granulated sugar, and pulse until the nuts are fine (it's important to pulse rather than whiz the almonds so they don't overheat and make the mixture greasy). Tip the mixture into a bowl and stir in the flour, butter, two of the eggs and the Amaretto or almond extract.
3. Step 3
  Take the chilled pastry circle out of the fridge and spoon on almond mixture. Level the surface of the filling leaving a 5cm (2in) border of pastry around the edge. Return to the fridge to chill for at least 20min.
4. Step 4
  Meanwhile, roll out the remaining pastry as before. Cut out a circle a little larger than the first one. Remove the pastry with the almond filling from the fridge, then lightly beat the remaining egg in a small bowl and use some to brush over the pastry border.
5. Step 5
  Lay the second pastry circle over the first and smooth it down over the filling to get rid of any air bubbles. Press down firmly on the edges to seal, then trim to neaten. Scallop the edges by pressing a knife held vertically into the side of the pastry at 1cm (½in) intervals. Brush with beaten egg, then score the top lightly in a pattern resembling the curved spokes of a wheel. Chill for at least 1hr.
6. Step 6
  Preheat oven to 190°C (170°C fan) mark 5. Glaze the pie again with the remaining beaten egg, then bake for 30-35min until deep golden. Dust with icing sugar. Serve warm in slices with crème fraîche.
  
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Per Serving:

Calories: 577
Total carbs: 44 g
Sugars: 15 g
Total fat: 39 g
Saturated fat: 15 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time