Apple-Almond Pithivier


Recently, I was lucky enough to be 1 of 100 winners in a recipe contest. It’s nice when a sponsor spreads out the winnings in such a generous way. I entered this recipe inspired by a fancy pastry I had seen prepared on the Great British Baking Show. A “pithivier” is a warm and flaky French pastry made from a laminated dough better known as puff pastry. Usually 2 rounds of dough enclose a filling like frangipane and fruit. The hallmark of the pastry is the fancy design cut into the top of the dough before baking. I tried to do a sunburst.


Sadly, I did not take a bunch of photos while I was working, but I think you will get the gist of rolling out the oh so convenient store bought dough, cutting into circles and then topping with the almond cream and apple pie filling.


Seal the dough. Brush with egg wash and then score the surface with a very sharp knife. Do not cut all the way through the dough. Bake and brew the cafe au lait.

Apple-Almond Pithivier

2 tablespoons unsalted butter

¼ cup sugar

2 eggs

½ cup almond flour

1 tablespoon all purpose flour

¼ teaspoon cinnamon

1/8 teaspoon fine salt

1 package (17.65 oz) frozen puff pastry, thawed

1 can (21 oz) Lucky Leaf Premium Apple Fruit Filling, chopped

Heat oven 350F. Line baking sheet with parchment. Beat butter, sugar and egg until blended. Add almond flour, flour, cinnamon and salt; beat until creamy. Roll out each puff pastry sheet to 16×8-inch rectangle. Cut out eight 4-inch circles from each. Transfer 8 circles to baking sheet. Spread 1 tablespoon almond cream over center of 8 circles leaving a ½-inch rim. Spoon 2 tablespoons apple filling on almond cream. Beat remaining egg; brush over edge of filled pastry circles. Top with remaining pastry circles; crimp edges to seal. Brush pastry with egg wash. With tip of a sharp knife poke hole in center of each pastry. Lightly score surface in sunburst pattern. Bake 40 minutes.


11 thoughts on “Apple-Almond Pithivier

  1. I love watching that English baking show. The English have some very positive elements in their culture. That show is one of them.

    • One of my favorite shows because it teaches me something new and different and motivated me to make my own puff pastry among other baking challenge. It strives for excellence as well. I was sad it did not air this year.

  2. Hi Lisa,
    Looks yummy ; I’m going to have to copy and try some cold weekend when I’m home next. Currently living in Italy, but will be back for the trade show in Chicago. Hope this finds you well. Sounds like it.
    Grazie, saluti cordiali,

    Paul McCauley
    Export Department
    Marcato S.p.A.
    Italia: Via Rossignolo, 12 Campodarsego (PD); I-35011 Italy
    Office: +39 049 9200988
    Italy Cell: +39 335 1988571
    Please see our Marcato Video – Our Original Recipe:


    • I wonder if I can roll puff pastry through my marcato pasta machine? I may try that some time. Living in Italy is a wonderful thing, I imagine.

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