Almond Orange Pithivier

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
  • total: 15 minutes
  • Serves: 12

Recipe

Ingredients

  • 1 cup sliced blanched almonds
  • 1/3 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 egg
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 teaspoon water
  • 2 tablespoons 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.

Stuffed Recipe

Watch a how-to demonstration of this recipe technique.

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

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

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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