Apple & Raspberry Pithivier

Ingredients

  • 2 x 320g all butter puff pastry
  • 5 Royal Gala apples, finely sliced
  • 100g ground almonds
  • 1 tsp ground cinnamon
  • 100g demerara sugar, plus 1 teaspoon
  • 240g raspberries
  • 2 eggs, beaten
  • 500g brown butter pecan ice cream or salted caramel ice cream, if desired

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
342g per serving
17% %GDA
Fat
20.00g per serving
29% %GDA
Saturates
8.50g per serving
43% %GDA
Sugars
20.00g per serving
22% %GDA
Salt
0.60g per serving
10% %GDA

Method

  1. Preheat the oven to 180°/fan 160°/gas mark 4.

  2. Remove the pastry from the fridge and allow to come to room temperature for 5 minutes – it just makes it easier to unroll.

  3. Meanwhile, tip the ground almonds, cinnamon and demerara sugar into a bowl and mix together.

  4. Unroll one sheet and place onto a large baking tray, still on its paper.

  5. Layer 2 sliced apples over the pastry to form as a large a circle as possible, while keeping them 1cm in from the narrowest edge, and overlapping them so that you have a thick flat layer of apples.

  6. Scatter a third of the almond mixture over the apples, then a third of the raspberries. Repeat with a layer of 2 more sliced apples, third of the almonds and raspberries, then the final sliced apple, almonds and raspberries.

  7. Brush the edge with beaten egg.

  8. Unroll the second sheet and roll out so that it is just a tiny bit thinner and bigger. Lay it gently over the top of the apple mound – you want it to cover the mound totally. Press down gently around the outside onto the egg washed pastry edge.

  9. Cut around the edge of the mound in a circle, leaving a 1cm border of pastry. Brush all over with the beaten egg then crimp the edges with a fork. Scatter the last teaspoon of demerara sugar over the top.

  10. Using the back of a table knife, make little arcs all around the top of the pithivier in a circle – these will open up slightly when it bakes and create a nice pattern.

  11. Place in the oven to bake for 40 minutes until golden brown and crispy, and the apples just tender.

  12. Leave to cool slightly before serving with the ice cream.