Cakes, Cakes and Desserts, Recipes

Individual Frangipane Pithivier Pastries

Pithivier is a classic French dish, made of two discs of puff pastry with a filling (traditionally Frangipane, a sweet almond paste) between them.

Named after Pithiviers, the town of its’ origin, it has become known around the world. The pastry is usually large, and the filling is placed in the center, creating a dome shaped pastry. It is then elaborately decorated, with designs made with a pairing knife on top  and around the edges.

To make preparing and serving easier, individual pastries were introduced. The quick version I have here is not as elaborately decorated as the classic one, but the flavors are all there, and they make for a wonderful, aromatic and tasty dessert. Using high quality store bought all-butter puff pastry, makes it even quicker to prepare, while not compromising on flavor.
If you’re looking for a last minute impressive and tasty dessert, this is the right one for you. Try it and enjoy.

* All-butter puff pastry is crucial for the success of this pastry. Homemade dough is obviously the best, but when in a rush good quite store bought one is also a good option.
* The Frangipane (sweet almond paste) can be prepared up to a week in advance. The amount here is enough for 12 individual pastries, so the rest can be either kept in the fridge or frozen for up to a month. Besides using it for this pastry, it is a great base for any fruit tart or cakes.
* To make the last minute preparation even faster, cut the discs in advance and place in the fridge until using.
* As with all puff pastry baking, it is crucial to keep it in the fridge until using and to make sure the oven is hot before baking. If you don’t want to end up with limp pastries that didn’t puff up properly, don’t skip these steps.

Makes: 6
Prep time: 20 minutes
Baking time: 15 minutes

For the Frangipane: (enough for 12 pastries. See notes)
½ stick (55 grams) butter, melted and cooled
1 1/3 cups fine almond meal
½ cup sugar
1 Tbs grated lemon zest
1 L egg
1 Tbs Amaretto liqueur (or brandy, or dark rum)
2 Tbs cornstarch
¼ cup flour
For the pastries:
14 oz (395 grams) homemade or good quality store bought all-butter puff pastry, rolled, cold
For the egg wash:
1 L egg yolk
1 Tbs powdered sugar
½ tsp water
A few drops vanilla

1. In a medium bowl, mix all the ingredients for the Frangipane. Knead to incorporate. Cover and keep in the fridge until using, and up to a week.

2. When ready to bake, preheat the oven to 400F (205C). Line a cookie sheet pan with baking paper.
3. Place the sheet of dough on a lightly floured work surface. With a cookie cutter, cut 12 3.5” (9 cm) discs. Mix the egg wash ingredients in a small bowl and brush the discs with it.

4. Create 6 ping-pong size balls from half of the Frangipane and place each on the center of six of the discs. Cover with the rest of the discs, egg wash side down, and attach the edges with a fork. With a sharp knife, create superficial spiral cuts over the top, and poke a small hole in the center. Brush the tops with the rest of the egg wash.

5. Bake for 15 minutes, until the pastries are puffed and golden-brown. Serve immediately.

77 thoughts on “Individual Frangipane Pithivier Pastries”

  1. Oh, wow! I’m getting a good vibe with this one! I have frozen pastry, a big bunch of thick custard, almond flavoring, and almond meal. I’ll bet I could whip up something resembling this. Patient may have advanced past “mush” now, so the pastry might just be a good treat.

    He is drooling on my keyboard at this very moment!

    Virtual hugs,

    Liked by 1 person

      1. I couldn’t wait to thaw out the butter pastry, so winged it with the vanilla pudding already in the refrigerator. I added almond meal flour, yogurt, and organic almond extract. It was incredibly fabulous. I smothered mine in pistachio nuts – just because I can!

        Liked by 1 person

    1. Thank you Ana, I’m glad you liked these tasty pastries.
      If you can find Rosetta almond syrup, it can be a good substitute for the liqueur. If not, use 1 Tbs pineapple or apple juice combined with a few drops of almond extract. I hope it helps. I’ll be happy to hear your comments. 🙂

      Liked by 1 person

  2. Are those not the sweetest little glorious pastries!! i love frangipane (and amaretto) and am pinning this! I might have to have a dinner party just to make these – I’d be afraid to have them around the house because I probably wouldn’t be able to resist them!

    Liked by 1 person

    1. Thank you Kelly, I’m glad you liked the recipe. I too am not into overly sweet desserts, so use smaller amounts of sugar. Bear in mind that in this pastry the dough has no sugar at all, so the result is far from overly sweet. Well worth trying! 🙂


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