Pithivier is a gorgeous French pastry you need on your holiday table. Golden puff pastry hides sweet almond cream inside with a stunning spiral on top. I love serving this to guests because it creates that special moment everyone remembers. The crackling crust gives way to stunning frangipane that’s absolutely dreamy. It pairs beautifully with coffee, tea, or a glass of champagne. Holiday entertaining becomes effortless when you have such an impressive centerpiece ready. Your guests will feel truly valued and welcomed at your table. This classic dessert transforms ordinary gatherings into something genuinely special.
The holiday season is when Ralph and I entertain almost every weekend. We love it! The season transforms our home into exactly what it was meant to be. A gathering place filled with laughter, good food, and the people we love most. After 40 years of entertaining, we still get the same kick out of it. The planning, the cooking, setting the table, lighting the candles. Whiling away an evening with close friends and family. This is Christmas for us.
Pithiviers is one of those desserts that looks incredibly difficult but is surprisingly easy.
Your guests will think you spent hours in the kitchen creating magic. The truth is, good quality puff pastry does most of the work. You just need almond cream filling and a sharp knife for the pattern. It’s my secret weapon for stress-free holiday entertaining that still feels special. Everyone assumes complicated techniques went into making it look so professional and beautiful. Meanwhile, you know it came together in less than thirty minutes. That’s the kind of recipe I love keeping up my sleeve. Impressive results without the fuss make entertaining actually enjoyable instead of exhausting.
Planning a dinner party shouldn’t leave you exhausted before guests even arrive.
I’ve learned the hard way that stressed hosts make for anxious gatherings. Your energy sets the tone for the entire evening, so protect it. Choose recipes you can prep ahead and actually enjoy making yourself. It’s perfectly fine to buy good quality items instead of making everything. Remember, people come for the company and warmth, not culinary perfection. Relax and enjoy your own party.
Homemade puff pastry is beautiful in theory, but all-butter commercial puff pastry is a gift we should embrace without guilt. It’s reliable, flaky, and effortless to use. Save your energy for the frangipane filling. That’s where the magic happens, and where your effort truly counts.
Be sure to make the almond filling before you start working with your puff pastry.
Cold puff pastry is non-negotiable for Pithivier.
When those butter layers hit a hot oven while still chilled, they create steam that makes the pastry shatter into a thousand flaky layers. Let it warm up, and you’ll get a dense, greasy mess instead of the signature crispy-tender contrast you’re after.
Water is the secret to sealing your Pithivier properly. Brush it along the edges before pressing the top layer down, and it creates a tight seal that keeps all the frangipane inside while baking. It’s simple, effective, and won’t interfere with the pastry’s rise.
Before you place the top layer of puff pastry over the filling, cut out a tiny vent hole in the centre. I use an aspic cutter, but any small shape will do. Place the pastry circle on top of the almond cream and seal the edges firmly together.
Creating a fluted edge is easier than it looks. It’s that classic detail that makes your Pithivier look bakery-perfect.
Once you’ve sealed your two layers of puff pastry together, work your way around the perimeter. Place your index and middle fingers on the outer edge of the pastry, about half an inch apart. With your other hand, take the back of a butter knife. Gently press it between your two fingers, pushing inward toward the center of the galette. This creates a scalloped indent. Lift the knife, move your fingers along the edge, and repeat.
Keep going all the way around until you’ve created that beautiful rope-like border.
The key is to be consistent with your spacing. Press firmly enough to make a distinct pattern, but not so hard that you cut through the pastry. Those little scallops aren’t just decorative. They help seal the edges even more securely and give the galette that traditional French bakery look. The small details matter. They’re what turn a simple dessert into something that makes people lean in and say, “You made this?”
Scoring the top of your Pithivier is where artistry meets technique. Using a sharp knife, make shallow curved lines that radiate from the center outward, like sun rays or a flower pattern. The key is cutting just deep enough to mark the surface without piercing through to the frangipane below. These decorative lines aren’t just traditional—they help the pastry rise evenly and create that stunning visual when it’s golden and puffed.
The egg yolk wash is my secret weapon. I skip the whites entirely because yolk alone gives you that deep, burnished shine that makes your galette look like it came straight from a French patisserie. It’s the difference between homemade and spectacular.
This is where patience becomes your best friend, and I can’t stress this enough—underbaking a Pithivier will be nightmare. You need a full 35 to 40 minutes in a hot oven, sometimes longer, and I know that feels like forever when that gorgeous golden color appears around the 25-minute mark. But here’s the thing: that beautiful exterior is lying to you.
Inside those layers of puff pastry is almond cream that needs time to set properly. If you pull it out too early because the top looks done, you’ll cut into a dessert with raw, gummy pastry on the bottom and frangipane that’s still loose and eggy in the center. It’s heartbreaking, especially after all that work.
I look for a deep, almost mahogany golden-brown color—not just tan, but really bronzed. The pastry should feel firm when you gently press the top, and you might even see a little caramelization around the edges where any butter has escaped. Those extra 10 minutes in the oven are what separate something merely pretty from something that makes people close their eyes and sigh with that first flaky, perfectly cooked bite. Don’t rush it. Your Pithivier deserves its full moment in the heat.
The holidays are meant to be joyful, so let’s keep them that way. Let go of the pressure to create picture-perfect moments and embrace what’s real instead. Your loved ones don’t need flawless tablescapes or elaborate seven-course meals to feel cherished. They need your presence, your laughter, and your genuine warmth at the table. Say no to things that drain you and yes to what brings joy. Light the candles, pour the wine, and let go of social media’s impossible standards. The best memories come from relaxed gatherings where everyone feels welcome and at ease. This season, give yourself permission to simply enjoy it all.
Thanks for reading.
Ingredients
- 2 sheets frozen puff pastry - enough to make 2 - 8 inch circles
- 1/4 cup (50g) granulated sugar
- ½ cup (50g) almond flour
- 1/4 cup (50g) unsalted butter, softened
- 1 large egg
- 1 1/2 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1½ teaspoon rum
- 1/2 cup (50g) slivered almonds
- 1 egg yolk, beaten
Instructions
Make the Frangipane:
- In a medium bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg until well combined.
- Add the almond flour, cornstarch, vanilla extract and rum.
- Mix until smooth and creamy. The mixture should be spreadable but hold its shape.
- Cover and refrigerate while you prepare the pastry.
Prepare the Puff Pastry:
- Divide your puff pastry in half. Keep one half refrigerated while you work with the other.
- On a lightly floured surface, cut out the first 8-inch circle using the bottom of an eight inch cake pan. It should be 1/8 inch thick.
- Place it on a parchment-lined baking sheet and refrigerate.
- Cut out the second 18-inch circle. This will be your top layer. Keep it chilled on a separate piece of parchment.
Assemble the Pithivier:
- Remove the smaller circle from the refrigerator.
- Prick the entire surface with the tines of a fork to keep it from puffing up.
- Spread the chilled frangipane over the pastry, leaving a 1-inch border around the edge.
- Brush the exposed border with water.
- Carefully place the top circle of pastry on top. You can gently pull the top crust to fit.
- Press the edges together firmly to seal, making sure no air pockets remain.
Create the Fluted Edge:
Place your index and middle fingers on the outer edge, about half an inch apart. Take the back of a butter knife and gently press it between your fingers, pushing inward toward the center. This creates a scalloped indent. Move your fingers and repeat all the way around until you've created that beautiful rope-like border.
Score and Glaze:
Using a sharp knife, cut a small steam vent in the center of the pithivier—just a tiny hole. Then score curved lines from the center outward in a decorative pattern, like sun rays. Cut just deep enough to mark the surface without piercing through to the filling.
Brush the entire top with the egg yolk wash, being careful not to let it drip over the edges (this can prevent proper rising). Refrigerate the assembled pithivier for at least 30 minutes. This is crucial.
Bake:
- Preheat your oven to 375°F (200°C).
- Bake the chilled galette for 35-40 minutes, until deep golden brown—almost mahogany in color. Don't underbake. The pastry needs time to cook through completely and the frangipane needs to set.
- Let it cool for at least 15 minutes before serving.
Notes
THE LOVE: Please don't skimp on the baking time. It's crucial to leave it in the oven a minimum of 35 minutes to ensure that the filling and bottom crust are cooked.
