Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 sheets (about 500 g total) all-butter puff pastry, thawed but cold
- 115 g (1 stick) unsalted butter, very soft
- 120 g (2/3 cup) granulated sugar
- 2 large eggs (1 for filling, 1 for egg wash)
- 1 large egg yolk (for richer egg wash, optional)
- 150 g (1 1/2 cups) finely ground blanched almond flour
- 15 g (2 tbsp) all-purpose flour
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract (optional)
- 1 tbsp dark rum or brandy (optional)
- 1–2 tbsp milk or cream (for egg wash)
- 2 tbsp apricot jam or simple syrup (for glaze)
- Pinch of fine salt
Do This
- 1. Cut two pastry circles (one about 24 cm / 9 1/2 in, one about 26 cm / 10 1/4 in); keep chilled.
- 2. Beat soft butter and sugar until creamy, then mix in 1 egg, almond flour, all-purpose flour, vanilla, almond extract, rum, and salt to make frangipane.
- 3. Place smaller pastry circle on a lined tray, lightly score a 20 cm / 8 in guide, spread frangipane inside, leaving a 2–3 cm border; mound slightly in center.
- 4. Brush border with beaten egg, lay larger circle over top, press to seal, then crimp edge; chill 20–30 minutes.
- 5. Brush with egg wash, score decorative curved lines from center outward, and poke a tiny vent hole in the middle.
- 6. Bake at 200°C / 400°F for 10 minutes, then at 190°C / 375°F for 25–30 minutes until deeply golden and puffed.
- 7. While hot, brush with warmed apricot jam or syrup; cool at least 20 minutes before slicing.
Why You’ll Love This Recipe
- Classic French bakery vibes at home: crisp, shattering puff pastry around a soft almond filling.
- Beautiful to look at: a domed, deeply golden pie with elegant scored patterns on top.
- Surprisingly approachable: uses store-bought puff pastry, one simple almond cream, and clear steps.
- Perfect make-ahead dessert for holidays, special dinners, or afternoon coffee.
Grocery List
- Produce: 1 orange (for optional zest in the filling)
- Dairy: Unsalted butter, milk or cream
- Pantry: All-butter puff pastry, granulated sugar, almond flour, all-purpose flour, vanilla extract, almond extract, dark rum or brandy (optional), apricot jam, fine salt, eggs
Full Ingredients
For the Almond Frangipane Filling
- 115 g (1 stick / 1/2 cup) unsalted butter, very soft but not melted
- 120 g (2/3 cup) granulated sugar
- 1 large egg, at room temperature
- 150 g (1 1/2 cups) finely ground blanched almond flour (almond meal from blanched almonds)
- 15 g (2 tbsp) all-purpose flour
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract (optional but classic)
- 1 tbsp dark rum or brandy (optional, for flavor depth)
- 1/4 tsp fine sea salt
- 1 tsp finely grated orange zest (optional, but lovely)
For the Pastry and Assembly
- 2 sheets all-butter puff pastry (about 250 g each), well chilled and roughly 25–27 cm / 10–11 in square or round
- 1 large egg
- 1 large egg yolk (optional, for deeper color)
- 1–2 tbsp milk or cream
- 2 tbsp apricot jam or 2 tbsp simple syrup (equal parts sugar and water, simmered until dissolved), warmed
- 1–2 tsp powdered sugar, for dusting (optional)
Equipment
- Baking sheet or tray
- Parchment paper
- Rolling pin
- Sharp knife or pastry wheel
- 9–10 in (23–25 cm) plate or cake pan to use as a cutting guide (optional but helpful)
- Pastry brush
- Small offset spatula or spoon for spreading filling
Step-by-Step Instructions
Step 1: Prepare the Pastry and Pan
Line a baking sheet with parchment paper and place it in the refrigerator or freezer to chill while you work; a cold tray helps keep the pastry firm. If your puff pastry is frozen, thaw it in the refrigerator until just pliable but still cold and firm. You want it flexible enough to roll and cut without cracking, but not so soft that it feels greasy or floppy.
Lightly dust your work surface with flour. Keep any pastry you are not rolling wrapped and in the fridge so it stays cold. Cold pastry will puff higher and hold the domed Pithiviers shape better in the oven.
Step 2: Make the Almond Frangipane Filling
In a mixing bowl, beat the very soft butter and granulated sugar together with a spatula, wooden spoon, or hand mixer until creamy and slightly lightened in color, about 1–2 minutes. Add the egg and beat until fully incorporated and smooth.
Add the almond flour, all-purpose flour, vanilla extract, almond extract (if using), rum or brandy (if using), salt, and orange zest. Mix just until everything is evenly combined and you have a smooth, thick almond cream. It should be spreadable but not runny. If it seems very soft, cover and refrigerate for 10–15 minutes to firm up slightly. Keep the frangipane chilled while you prepare the pastry circles.
Step 3: Roll and Cut the Pastry Circles
On a lightly floured surface, roll out the first sheet of puff pastry to a thickness of about 3 mm (1/8 in), smoothing any cracks. Using a plate, cake pan, or a ruler as a guide, cut out one circle about 24 cm / 9 1/2 in in diameter. This will be the base. Transfer it to the chilled parchment-lined baking sheet.
Roll the second sheet of puff pastry to the same thickness and cut a slightly larger circle, about 26 cm / 10 1/4 in. This will be the top, giving enough extra pastry to form the dome. Place this circle on a separate piece of parchment and refrigerate. If the pastry softens at any point, slide it onto a tray and chill for 10–15 minutes.
Step 4: Mound the Frangipane and Seal the Pie
Remove the smaller pastry circle on the chilled tray from the fridge. With the tip of a knife, lightly score (do not cut through) a guide circle of about 20 cm / 8 in in the center. This inner circle shows where the filling should stay and helps you leave a clean border for sealing.
Spread the chilled frangipane inside the inner circle, using a spoon or offset spatula. Leave a 2–3 cm (about 1 in) border of uncovered pastry all around. Mound the filling slightly higher in the center so you get a nice dome shape once covered.
In a small bowl, beat 1 egg (and the extra yolk, if using) with 1–2 tbsp of milk or cream to make an egg wash. Brush a thin layer of egg wash all around the exposed pastry border.
Place the larger pastry circle over the filling, centering it carefully. Gently smooth the top with your hands, pressing out any large air pockets around the filling so the pastry hugs the mound. Press the edges firmly together to seal, then go around with your fingertips, pressing and slightly tucking the top pastry in to accentuate the domed shape.
Step 5: Crimp, Chill, and Decorate the Top
To secure the seal, you can crimp the edge: using the back of a knife, press small angled notches all around the perimeter at 1 cm intervals, or gently pinch the edge between thumb and forefinger. Trim the edge neatly with a sharp knife if needed so the circle is even and clean.
Refrigerate the assembled Pithiviers for 20–30 minutes (or freeze for 15–20 minutes) until the pastry is quite firm. This step is important; a fully chilled pie will puff taller and keep its patterns sharper in the oven.
Once chilled, brush the entire top (not the sides) with a thin, even coat of egg wash. With the tip of a sharp knife, lightly score a small dot in the center, then draw curved, arched lines radiating outward from the center to the edge, like petals or a pinwheel. Cut only through the surface, not all the way through the pastry. Finally, poke a tiny hole at the center all the way through to act as a steam vent.
Step 6: Bake Until Deeply Golden and Puffing
While the Pithiviers chills, preheat your oven to 200°C / 400°F with a rack in the middle. When the oven is fully heated and the pastry is well chilled, place the tray in the oven and bake for 10 minutes at 200°C / 400°F to give the pastry a strong initial lift.
Without opening the oven door too long, reduce the temperature to 190°C / 375°F and continue baking for 25–30 minutes more, until the Pithiviers is deeply golden brown, puffed, and feels set around the dome when gently tapped. If the top is browning too quickly toward the end, loosely tent with foil.
Step 7: Glaze, Cool Slightly, and Serve
While the Pithiviers bakes, warm the apricot jam or prepared simple syrup in a small saucepan or microwave until fluid. If using jam and you prefer a very smooth glaze, you can strain out the bits of fruit.
As soon as the Pithiviers comes out of the oven, brush the hot pastry lightly with the warm jam or syrup. This gives it a beautiful, professional-looking shine and enhances the golden color. Let the pie cool on the tray for at least 20–30 minutes so the frangipane can set; if you cut too early, the filling may ooze.
Transfer carefully to a serving plate. Dust the edges very lightly with powdered sugar if you like, taking care not to obscure the scored pattern. Slice into wedges with a sharp serrated or chef’s knife, wiping the blade between cuts for the cleanest slices. Serve slightly warm or at room temperature.
Pro Tips
- Keep everything cold. Cold puff pastry puffs higher and keeps its shape. If at any point the dough feels soft, pop it back in the fridge or freezer for a few minutes.
- Do not overfill. It is tempting to use every last spoonful of frangipane, but if the layer is too thick or goes right to the edge, the seams may burst. Leave a generous border and a gentle dome.
- Score lightly. When decorating the top, use only the tip of the knife and a very light hand. You want to cut the surface, not slice through the top layer into the filling.
- Bake until truly dark golden. Underbaked puff pastry will be doughy in the center. Aim for a rich, even golden-brown color; the glaze will deepen it slightly.
- Use all-butter puff pastry. For the best flavor and flakiest texture, choose an all-butter brand or homemade puff pastry if you are comfortable making it.
Variations
- Pear and Almond Pithiviers: Fold 50 g (about 1/4 cup) finely diced, well-drained poached pears into the frangipane. Keep the pieces small and the pears dry so they do not weep and soften the pastry.
- Chocolate-Almond Pithiviers: Add 40 g (about 1/3 cup) finely chopped dark chocolate or mini chips to the almond filling. Sprinkle a few extra chips over the filling before sealing for pockets of melted chocolate.
- Pistachio Twist: Replace 50 g (about 1/2 cup) of the almond flour with finely ground pistachios, and add a touch of orange zest. Top the baked, glazed Pithiviers with a few crushed pistachios around the edge.
Storage & Make-Ahead
Pithiviers is best the day it is baked, once cooled slightly, when the pastry is at its crispest. Leftovers can be stored, covered, at cool room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat slices on a baking sheet at 160°C / 325°F for 8–10 minutes to re-crisp the pastry.
To make ahead, you can assemble the Pithiviers completely (up to the scoring step), then chill it, well wrapped, in the refrigerator for up to 24 hours or freeze for up to 1 month. If baking from frozen, do not thaw; go straight from freezer to preheated oven, adding 5–10 minutes to the baking time and watching the color carefully. You can also make the frangipane filling up to 3 days in advance and store it in an airtight container in the fridge; let it soften slightly before spreading.
Nutrition (per serving)
Approximate values per serving (1/8 of the Pithiviers): 620 calories; 45 g fat; 23 g saturated fat; 50 g carbohydrates; 3 g fiber; 20 g sugar; 10 g protein; 270 mg sodium. These numbers are estimates and will vary based on the specific brands of puff pastry and ingredients you use.
