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Almond Orange Pithiviers

Almond Orange Pithiviers

  • Prep

    55 m
  • Cook

    25 m
  • Ready In

    1 h 20 m
Campbell's Kitchen

Campbell's Kitchen

Circles of golden, flaky Pepperidge Farm® Puff Pastry surround a delicious filling made with almonds, sugar, butter, orange zest and vanilla extract to make a spectacular dessert.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 21.8 g
  • 33%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Place the almonds, sugar, butter, 1 egg, orange zest and vanilla extract into a food processor. Cover and blend until the almond mixture is a smooth paste.
  3. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into an 11-inch square. Cut the pastry into a 10-inch circle using a 10-inch cake pan. Repeat with the remaining pastry sheet.
  4. Place 1 pastry circle onto the baking sheet. Spread the almond mixture on the pastry circle to within 1-inch of the edge. Beat the remaining egg and the water in a small bowl with a fork or whisk. Brush the edge of the pastry circle with the egg mixture. Place the remaining pastry circle on top of the almond mixture. Crimp the edges of the circles together with a fork.
  5. Bake for 25 minutes or until the pastry is golden. Sprinkle with the confectioners' sugar.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Paula
52

Paula

12/14/2009

I learned to make Pitiviers in a professional cooking course. I had to make the puff pastry from scratch. It was well worth the effort. However, Pepperidge Farm frozen puff pastry makes the whole job a lot easier and just as good. The important thing is that this is well worth any effort it takes to make it. It's a classic dessert that doesn't get as much attention as it should. I applaud Campbell's/Pepperidge Farm for offering this recipe to give it a wider following. You won't be sorry you tried it. Hint: one version I made included canned apricot halves that had sat in some Amaretto for a few minutes. It was well received by all who tried it. This is a good recipe for experimenting if you feel like it.

Julie
14

Julie

12/21/2009

This was excellent! I didn't trim into a circle but left as a rectangle and then cut into triangles. It was really easy but looked like it wasn't!

FNChef
7

FNChef

4/14/2011

I made this in culinary school today (almost exact same as a Jaques Torres recipe) - since I had puff pastry I made from scratch, I needed to find a use for it! I used almond meal/flour, so I got to skip the food processing part. I also skipped the orange zest since it wasn't in the recipe I used. Otherwise, this was the same, so I thought I'd hop on allrecipes.com and review and post a photo! It's really a fun dessert that is delish - I served it with vanilla creme anglaise and a pear that I cooked down in a simple syrup. Sounds fancy but it's really quite simple. :)

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