A pithivier is a freeform, double-crusted puff pastry pie. Its filling can be either sweet or savory, and it can be shaped as a full-size dessert or as small, individual portions. Traditionally, a sweet pithivier has an almond filling—but really, anything goes. It is important to note that fillings shouldn’t be high in moisture. When the pastry absorbs a lot of moisture in the early stages of baking, it creates a less crisp, slightly spongy interior. But if the filling isn’t too wet, the pastry will rise to be nice, light, and airy, with a crispy, golden brown exterior. Pithiviers are traditionally decorated with a series of score marks that are applied with a sharp paring knife. While this is totally optional and makes the pithivier no more delicious, it does create a beautiful effect—and with minimal effort. If your filling requires heating, it should be fully cooled before you begin to assemble the pithivier.
“It’s the double puff pastry pie of your dreams.”
Thank you, Food52.
And this rendition, is the perfect balance of sweet, savory, tang, and crunch. And, it’s French – so it must be amazing.
Cranberry Orange Feta Pithivier
2 puff pastry sheets (homemade or thawed)
1 egg
1 Tbs. water
12 oz. fresh cranberries
1/2 cup dried cranberries
juice and zest of 1 fresh orange, divided
1/4 cup maple cream
2 Tbs. bourbon
1/2 cup Bourbon Candied Pecans
1/2 cup feta cheese
Preheat the oven to 400 degrees.
Roll out the puff pastry sheets between 2 sheets of parchment paper. Then, using a 9″ pie plate as a stencil, create a round from each sheet, discarding the edges.
Cover with a damp cloth and set aside.
Meanwhile, combine the cranberries (fresh and dried) with the juice of the orange and maple cream in a small sauce pot. Bring to a boil and then reduce the heat to a simmer. Allow the cranberries to break down, stirring consistently, for about 10 minutes. Drizzle in the bourbon and cook for another 1 minute or so. Remove from heat and stir in the orange zest.
Allow the mixture to cool and congeal – about 30 minutes.
Stir in the Bourbon Candied Pecans and feta cheese.
Place one puff pastry round on a parchment lined baking sheet. Evenly distribute the cranberry filling across the top of the round, leaving a 1″ border all around. Top with the second puff pastry round, and then crimp the edges closed with a fork.
In a small bowl, whisk together the egg and water. Brush the top of the pastry pie.
The pithivier gets its signature look from decorative scoring on the surface of the top piece of pastry, achieved by lightly cutting designs into the surface of the dough. The cuts only just pierce the surface of the dough, and the designs can really be anything—a series of lines or spirals, or whatever you like. Another thing to factor in is the egg wash. It’s great to egg wash a pithivier to get it super golden brown in the oven. If you egg wash the pastry before you score it, the score marks will be more vivid; they’ll be a lighter color than the rest of the golden dough, and really stand out. If you egg wash the pastry after you score it, the markings will be more subtle, more like a pattern in the dough rather than a series of scores. Both look great, so it’s really just about what look you’re going for.
Bake for 30-35 minutes, until golden brown.
Allow to cool and set for at least 20 minutes before slicing.
