Easy Apple Almond Pithivier

Ingredients

• 28 gunsalted butter
• 50 g (¼ cup)sugar
• 2eggs
• 48 g (½ cup)almond flour
• 8 g (1 tablespoon)plain flour
• ¼ teaspooncinnamon
• ⅛ teaspoonfine salt
• 1 package (500 g; 17.65 oz), thawedfrozen puff pastry
• 1 can (595 g; 21 oz), choppedapple fruit filling

Instructions

1. 1

   Heat the oven

   Heat the oven to 177°C (350°F). Line a baking tray with baking parchment.

2. 2

   Make almond cream

   Beat the butter, sugar and 1 egg until combined. Add the almond flour, plain flour, cinnamon and salt, then beat until creamy.

3. 3

   Cut pastry circles

   Roll each puff pastry sheet into a 40 × 20 cm (16 × 8-inch) rectangle. Cut eight 10 cm (4-inch) circles from each sheet.

4. 4

   Arrange pastry bases

   Transfer 8 pastry circles to the lined baking tray.

5. 5

   Add almond cream

   Spread 1 tablespoon of almond cream in the centre of each circle, leaving a 1.3 cm (½-inch) border.

6. 6

   Add apple filling

   Spoon 2 tablespoons of apple filling over the almond cream on each circle.

7. 7

   Brush the edges

   Beat the remaining egg and brush it around the exposed edge of each filled pastry circle.

8. 8

   Seal the pastries

   Cover each filled circle with a remaining pastry circle and crimp the edges together to seal.

9. 9

   Brush the tops

   Brush the tops of the pastries with the beaten egg.

10. 10

    Score the tops

    Use the tip of a sharp knife to make a small hole in the centre of each pastry. Lightly score a sunburst pattern on the surface.

11. 11

    Bake until golden

    Bake for 40 minutes.

What are apple pithiviers?

A pithivier is a French pastry traditionally made from two rounds of puff pastry enclosing a filling, with a scored pattern on top. This version pairs sweet apple filling with almond cream for a crisp, rich-edged bake.

Ready-made puff pastry and canned fruit filling simplify the preparation, while the almond layer gives each little pastry a soft, fragrant centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 277 calories, 5g protein, 22g carbs, 19g fat.

The pastry and butter provide most of the fat, while the pastry, sugar and apple filling contribute carbohydrates. Almond flour and egg supply some protein. Serve a pithivier with fresh fruit or a simple, unsweetened yoghurt to add a fresh contrast to the pastry.

The almond cream

Creamy base: Beat the butter, sugar and egg together before mixing in the flours, cinnamon and salt. The mixture should be smooth enough to spread in a small mound without reaching the pastry edge.

Room-temperature butter: Softer butter blends more easily with the sugar and egg. If it is still firm, let it soften before starting rather than melting it.

Working with puff pastry

Cold pastry: Keep the pastry chilled but pliable as you roll and cut it; warm pastry can become sticky and harder to handle. If it softens, briefly chill it before assembling.

Even circles: Cut the circles cleanly and avoid stretching them, which can make the pastry shrink unevenly as it bakes.

Filling and sealing

Clear border: Leave the specified 1.3 cm rim free of almond cream and apple filling so the top and bottom pastry rounds can join.

Firm seal: Brush egg around the edge, place the top round over the filling and crimp the borders together. Keep the filling away from the seam so it does not interfere with sealing.

Scoring and baking

Centre vent: Make a small hole in each top to let steam escape, then score the sunburst pattern lightly so you do not cut through the pastry.

Doneness: Bake at 177°C (350°F) for 40 minutes, as directed, until the pastry is puffed and golden. The exact colour can vary with the oven and pastry.

Serving the pithiviers

Cooling: Let the pastries rest briefly after baking so the fruit filling settles before serving.

Pairing: Serve them as a dessert or with afternoon tea. A spoonful of plain yoghurt or a little crème fraîche makes a cool contrast to the warm, buttery pastry.

Recipe notes & tips

• Thaw the puff pastry according to its packet instructions so it is flexible but still cool.
• Drain any especially loose syrup from the apple filling before spooning it onto the almond cream.
• Use a ruler or cutter to keep the pastry rounds roughly the same size.
• Keep the crimped seam intact by pressing around the edges evenly.
• Score the sunburst pattern gently so the top remains sealed.
• Leave space between pastries on the tray so the pastry can puff.

Variations

• Add lemon zest: Mix a little finely grated zest into the almond cream for a brighter flavour.
• Use pear filling: Replace the apple filling with chopped pear filling.
• Change the spice: Swap the cinnamon for a pinch of mixed spice.
• Add sliced almonds: Scatter a few sliced almonds over the egg-washed tops before baking.
• Serve with crème fraîche: Add a spoonful alongside each pastry for a tangy contrast.

Common mistakes to avoid

• Warm pastry: It can turn sticky and lose its shape; chill it briefly before continuing.
• Overfilled centres: Filling can spill into the seam; keep to 2 tablespoons per pastry and leave the border clear.
• Unsealed edges: A weak seam may open during baking; brush the edge with egg and crimp it firmly.
• Deep scoring: Cutting through the top can let filling escape; score only the surface.
• Skipping the vent: Steam needs an outlet; make a small hole in the centre of each pastry.
• Crowded tray: Pastries need room to puff; arrange them with space between each one.

How to store

Store cooled pastries in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through and crisp; a microwave will soften the pastry.

Frequently asked questions