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Almond Orange Pithivier

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The name is impressive, and so is the taste in this elegant dessert featuring circles of puff pastry surrounding an almond-orange filling. But what's even more impressive is that the recipe is so easy to follow.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 25 minutes
  • Cool: 20 minutes
  • Serves: 12
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4 3

Recipe

Ingredients

  • 1 cup sliced blanched almond

  • 1/3 cup granulated sugar

  • 1/4 cup (1/2 stick) unsalted butter, softened

  • 2 eggs

  • 1 tbsp. grated orange zest

  • 1 tsp. vanilla extract

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1 tsp. water

  • Confectioners' sugar

Directions

  1. Heat the oven to 375°F.  Place the almonds, sugar, butter, 1 egg, orange zest and vanilla extract into a food processor.  Cover and process until the mixture is smooth.

  2. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into an 11-inch square. Cut into a 10-inch circle.  Repeat with the remaining pastry sheet.

  3. Place 1 pastry circle onto a baking sheet.  Spread the almond mixture on the pastry circle to within 1 inch of the edge. Beat the remaining egg and the water in a small bowl with a fork or whisk.  Brush the edge of the pastry circle with the egg mixture. Place the remaining pastry circle over the filling.  Crimp the edges of the circles together with a fork.

  4. Bake for 25 minutes or until the pastry is golden brown.  Remove the pastry from the baking sheet and let cool completely on a wire rack.  Sprinkle the pastry with the confectioners' sugar.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

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Additional comments & ratings
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Submitted by:
Pam H.
Date: 10/8/2008

5 star rating

"This is a recipe I've seen and tried but I can't remember where from. At the time I had purchased Almond flour and orange oil. I replaced the almonds and put in oil(a few drops) and it was delicious!"

Submitted by:
Francoise J.
Date: 10/8/2008

5 star rating

"delicious"

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