Almond Orange Pithivier

Pithivier may be tricky to pronounce but this classic French pastry
filled with orange and almonds is worth getting tongue-tied over. (Oh,
and it's pronouned "pee-tee-VYAY.")

Almond Orange Pithivier
from Campbell's Kitchen

Thaw Time: 40 min. Prep Time: 15 min. Bake Time: 25 min. Cool Time: 20 min.

1 cup sliced blanched almonds
1/3 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
2 eggs
1 tbsp. grated orange zest
1 tsp. vanilla extract
1 pkg. (17.3 ounces) Pepperidge Farm(R) Puff Pastry Sheets, thawed
1 tsp. water
confectioners' sugar

Directions:
Heat the oven to 375 degreesF. Place the almonds, sugar, butter, 1 egg,
orange zest and vanilla extract into a food processor. Cover and process
until the mixture is smooth.
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.
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.
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. Serves 12.

Kitchen Clip:
Garnish this dessert with sprigs of mint, or sprinkle sliced toasted
almonds on top. A dollop of whipped cream never hurts either!
Received on Thu Nov 26 08:47:55 2009