Named after the town of Pithiviers, this striking pastry consists of two rounds of puff pastry enclosing a rich almond cream, with a distinctive spiral pattern scored into the golden top before baking.
Ingredients
- 2 sheets puff pastry
- 125 g butter, softened
- 125 g sugar
- 125 g ground almonds
- 2 eggs
- 1 tsp vanilla or almond extract
- 1 egg yolk, for glazing
Instructions
- Beat the butter and sugar together until pale, then mix in the ground almonds, eggs and vanilla extract to make a smooth almond cream.
- Spread the almond cream over one round of pastry, leaving a border, and top with the second round, sealing the edges well.
- Brush with egg yolk and use a knife to score a spiral pattern from the centre outward, without cutting through.
- Bake at 200°C (400°F) for 30-35 minutes until deeply golden and puffed.
Serve warm or at room temperature, in thin slices.
