Apple Pithivier
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
43
Spice
63
Sweetness
63
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
To make the apple butter: In a large saucepan, combine the apples, butter, sugar, and salt
2
Split the vanilla bean in half lengthwise and scrape the seeds directly into the pan (save the pods for adding to a canister of granulated sugar for vanilla sugar)
3
Place over low heat and cook, stirring occasionally, for 30 to 40 minutes, or until the apples break down and the mixture thickens and turns golden brown
4
The mixture will release a lot of water at first and bubble a lot and then it will slowly start to caramelize and get a bit darker; there may still be some pieces of whole apple, which is fine
5
Remove from the heat and let cool
6
(The apple butter can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 weeks
7
) 2
8
Line the baking sheet with parchment paper and set aside
9
On a well-floured work surface, roll the puff pastry into a rectangle about 24 in/61 cm wide and 12 in/30
10
5 cm from top to bottom
11
The dough may seem pretty tough and difficult to roll out at first
12
Don't be afraid to be firm with the dough as you roll it into the rectangle, flip it upside down, turn it side to side, pound it with the rolling pin to flatten it
13
Use a chef's knife to trim away any rough edges
14
Then, using the knife or a bench scraper, cut the dough in half vertically
15
You should have two 12-in/30
16
5-cm squares
17
Set one square aside and place the other square on the prepared baking sheet
18
In the center of the square, draw an 8-in/20-cm circle with your finger or lightly with a paring knife (without cutting all the way through)
19
Using the offset spatula or the back of a spoon, spread the frangipane evenly on the pastry, filling just the circle
20
Top the frangipane with an even layer of the apple butter
21
Crack the egg into a small bowl and whisk with a fork
22
Using the pastry brush, brush some of the egg over the pastry around the circle
23
Again on a well-floured surface, roll the second puff pastry square so that it is slightly larger than 12-in/30
24
5-cm square
25
Drape the second square directly over the top of the first square
26
Using your fingers, press firmly all around the edges of the pastry to seal the two squares together
27
There will be a big mound in the center where the frangipane and apple butter are
28
Again, using your fingers, press firmly all around the circle; you want to enclose the frangipane and apple butter as much as you can within the circle
29
With a small paring knife, cut a scalloped petal pattern around the edge of the puff pastry to create a circle with a total of six or seven petals
30
Discard the puff pastry scraps (or save them for a quick treat: sprinkle with cinnamon-sugar and bake until golden
31
Refrigerate the pastry for at least 30 minutes or up to 2 days to allow the puff to chill and relax
32
(If chilling for longer than 30 minutes, cover the pastry with plastic wrap to prevent it from drying out
33
At this point, you can also wrap the unbaked pastry well with plastic wrap and freeze it for up to 2 weeks
34
) 7
35
Preheat the oven to 350°F/180°C, and place a rack in the center of the oven
36
Using the pastry brush, brush the entire top of the pastry, including the petals, with the remaining egg wash
37
Poke a hole in middle of the circular mound at the center of the pithivier and then, starting from the center of this hole, use the tip of the paring knife to trace a curved sun-ray pattern into the mound, spacing the rays 1/2 to 1 in/12 mm to 2
38
5 cm apart and covering the entire mound with the curved rays
39
You should have eighteen to twenty-four rays
40
Don't cut all the way through the puff; just lightly score the dough with the tip of the knife
41
Trace a crosshatch pattern on the petals
42
Bake for 1 hour to 1 hour and 10 minutes, or until the dough is entirely golden brown and baked through
43
Look at the sides of the pithivier where the puff pastry has puffed up to make sure the sides are also golden brown
44
Remove from the oven and let cool on the pan on a wire rack for at least 1 hour before serving to allow the filling to cool
45
This pastry is best served the same day, but you can hold it in an airtight container at room temperature for up to 2 days and then refresh it in a 300°F/150°C oven for 5 to 8 minutes before serving
46
To make the apple butter: In a large saucepan, combine the apples, butter, sugar, and salt
47
Split the vanilla bean in half lengthwise and scrape the seeds directly into the pan (save the pods for adding to a canister of granulated sugar for vanilla sugar)
48
Place over low heat and cook, stirring occasionally, for 30 to 40 minutes, or until the apples break down and the mixture thickens and turns golden brown
49
The mixture will release a lot of water at first and bubble a lot and then it will slowly start to caramelize and get a bit darker; there may still be some pieces of whole apple, which is fine
50
Remove from the heat and let cool
51
(The apple butter can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 weeks
52
) 2
53
Line the baking sheet with parchment paper and set aside
54
On a well-floured work surface, roll the puff pastry into a rectangle about 24 in/61 cm wide and 12 in/30
55
5 cm from top to bottom
56
The dough may seem pretty tough and difficult to roll out at first
57
Don't be afraid to be firm with the dough as you roll it into the rectangle, flip it upside down, turn it side to side, pound it with the rolling pin to flatten it
58
Use a chef's knife to trim away any rough edges
59
Then, using the knife or a bench scraper, cut the dough in half vertically
60
You should have two 12-in/30
61
5-cm squares
62
Set one square aside and place the other square on the prepared baking sheet
63
In the center of the square, draw an 8-in/20-cm circle with your finger or lightly with a paring knife (without cutting all the way through)
64
Using the offset spatula or the back of a spoon, spread the frangipane evenly on the pastry, filling just the circle
65
Top the frangipane with an even layer of the apple butter
66
Crack the egg into a small bowl and whisk with a fork
67
Using the pastry brush, brush some of the egg over the pastry around the circle
68
Again on a well-floured surface, roll the second puff pastry square so that it is slightly larger than 12-in/30
69
5-cm square
70
Drape the second square directly over the top of the first square
71
Using your fingers, press firmly all around the edges of the pastry to seal the two squares together
72
There will be a big mound in the center where the frangipane and apple butter are
73
Again, using your fingers, press firmly all around the circle; you want to enclose the frangipane and apple butter as much as you can within the circle
74
With a small paring knife, cut a scalloped petal pattern around the edge of the puff pastry to create a circle with a total of six or seven petals
75
Discard the puff pastry scraps (or save them for a quick treat: sprinkle with cinnamon-sugar and bake until golden
76
Refrigerate the pastry for at least 30 minutes or up to 2 days to allow the puff to chill and relax
77
(If chilling for longer than 30 minutes, cover the pastry with plastic wrap to prevent it from drying out
78
At this point, you can also wrap the unbaked pastry well with plastic wrap and freeze it for up to 2 weeks
79
) 7
80
Preheat the oven to 350°F/180°C, and place a rack in the center of the oven
81
Using the pastry brush, brush the entire top of the pastry, including the petals, with the remaining egg wash
82
Poke a hole in middle of the circular mound at the center of the pithivier and then, starting from the center of this hole, use the tip of the paring knife to trace a curved sun-ray pattern into the mound, spacing the rays 1/2 to 1 in/12 mm to 2
83
5 cm apart and covering the entire mound with the curved rays
84
You should have eighteen to twenty-four rays
85
Don't cut all the way through the puff; just lightly score the dough with the tip of the knife
86
Trace a crosshatch pattern on the petals
87
Bake for 1 hour to 1 hour and 10 minutes, or until the dough is entirely golden brown and baked through
88
Look at the sides of the pithivier where the puff pastry has puffed up to make sure the sides are also golden brown
89
Remove from the oven and let cool on the pan on a wire rack for at least 1 hour before serving to allow the filling to cool
90
This pastry is best served the same day, but you can hold it in an airtight container at room temperature for up to 2 days and then refresh it in a 300°F/150°C oven for 5 to 8 minutes before serving