Pithivier

Pithiviers
Type	Pie
Place of origin	France
Region or state	Pithiviers
Main ingredients	Puff pastry, frangipane of almond paste
	Cookbook: Pithiviers; Media: Pithiviers;

A pithivier (English: /pɪtɪˈvjeɪ/;[1] French: pithiviers, IPA: [pitivje] (listen)) is a round, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. It is named after the French town of Pithiviers, where the dish is commonly assumed to originate.

A small mound of filling is positioned at the centre of the underneath layer of pastry, rather than spread on it, so as to prevent it from leaking during baking. The pie is traditionally finished with a distinct shine to the top of the crust, by egg-washing beforehand, or by caramelising a dusting of confectioner's sugar at the end of baking, or both.

Made for Epiphany, it's similar to the galette des rois.

Gateaux Pithiviers Fondant

The filling of the Pithivier is often a sweet frangipane (optionally combined with fruit such as cherry or plum), but savoury pies with vegetable, meat or cheese filling can also be called pithivier.

Notes

From French Wikipedia: "Le Pithiviers, gâteau of puff pastry filled with almond paste.

References

Oxford Dictionary – pithivier

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.

[1] Oxford Dictionary – pithivier

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Category: Pies

Pithivier

See also

Notes

References