Freshman year of college was a great one in terms of the classes I took. I was able to dive into pastry on all sides and learn a lot of new things and new pastries. One that I love to make and share is the pithivier. It's a pie made with two disks of puff pastry. Traditionally done with an almond frangipane like filling and sometimes paired with fruit inside as well. When I first made it with Chef Dolan, she had me use raspberry jam and I have not changed it since. It's different but everyone that has tried it has loved it and never heard of it before. Try changing the jam for anything you like or something more seasonal!
2 8-inch disks Puff Pastry Dough,
1/8 -inch thick
2-4 oz. Raspberry Jam, seedless
4 oz. Almond Flour
2 oz. Powdered Sugar
2 oz. Unsalted Butter, soft
1 ea Egg
½ tsp Vanilla
1 ea Egg Wash
1. In the bowl of a stand mixer mix fitted with a paddle attachment, blend the almond flour with the powdered sugar and butter until mixture is like wet sand.
2. Add the vanilla and egg into the mixture and beat into a paste.
3. Place one 8-inch circle of puff pastry on a parchment lined sheet pan.
4. Brush the edges of the dough with egg wash.
5. Spread raspberry jam over the center of the disk, avoiding edges with egg wash.
6. Spread or pipe the almond mixture over the raspberry jam in an even mound.
7. Gently stretch the second disk over the pastry, covering the filling and pinching the edges slightly.
8. Using a fork, fingers, or crimper seal the edges firmly.
9. Brush the top of the pastry with egg wash.
10. Using a sharp knife, cut an arch from the center to the edge, continue to go around to create to create a spiral.
11. Bake in a 400°F oven for about 30-45 minutes until golden brown.
P.S. Pithivier is pronounced like saying out loud P-T-V-A