Baking, dessert, Recipe
Leave a Comment

Mini pithiviers

This is one of my favorite desserts/snacks. Whenever I make it, everyone likes it. It is sweet, but not too sweet. The pastry is so crispy. Perfect to serve as a dinner dessert with your favorite ice cream. Or, it goes well with afternoon tea.

Simple and delicious. Good looking too with the golden-brown color and the almond aroma. My mouth is watering now… 🙂

Makes 13

INGREDIENTS

Filling

  • 80g unsalted butter
  • 70g caster sugar
  • 1 egg, beaten
  • 1 tablespoon white wine
  • 1 small orange zest, finely grated
  • 70g ground almonds
  • 10g plain flour

Pastry

  • 3 sheets of pre-made puff pastry
  • 1 egg, beaten
  • icing sugar

INSTRUCTIONS

  1. Beat the butter and sugar in a bowl until pale and creamy. Mix in the egg, white wine and orange zest. Mix well. Fold in the ground almonds and flour. Leave the filling in the fridge while prepare the pastry.
  2. Preheat the oven to 200ºC.
  3. Line the baking try. Use a cookie cutter to cut out circles and place on the baking paper. Spread the filling over the pastry and leave a little bit of space around the edge. Brush the beaten egg over the border and lay a second circle pastry on top of the filling. Firmly press the pastry edges together. Cover and leave in the fridge for 15 minutes while prepare the second tray. IMG_8177
  4.  Before baking. Brush the beaten egg on top to give a shiny glaze. Use a knife to score the top of the pastry with curved lines. Be careful not to cut through the pastry. IMG_8179
  5. Bake for 15-17 minutes until puffed and golden. Leave to cool on a cooling rack.IMG_8180
  6. Dust with icing sugar and serve. IMG_8181
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s