CookEat Recipe
Almond Marzipan Puff-Pastry Pie
Two scalloped rounds of homemade puff pastry enclose a thin almond and candied-orange filling, finished with egg glaze and icing sugar.
Method
Steps
Step 1
Gather the ingredients: 200 g plain flour, plus about 10 g for dusting; 165 g butter: 150 g for the pastry and 15 g for the filling; About 80–100 ml warm water for the pastry, plus 1 tablespoon for the filling and a little for sealing; 1 tablespoon plain food-grade brandy; A pinch of salt; 120 g blanched sweet almonds; 100 g caster sugar; 15 g candied orange peel, finely chopped; 2 egg yolks: 1 for the filling and 1 for glazing; A few drops of commercial food-grade almond extract, optional, following its label strength; 10 g icing sugar.
Step 2
Take 15 g from the 150 g pastry butter. Mix the 200 g flour with this butter, salt, brandy and enough warm, not hot, water to form a dough neither stiff nor sticky. Knead for about 25–30 minutes, then shape into a rectangle, wrap and rest in the refrigerator for 20 minutes. Beat the remaining 135 g pastry butter between sheets of baking paper into an even, cool but pliable rectangle; keep it refrigerated until needed.
Step 3
Roll the dough just large enough to enclose the butter block completely. Seal the edges with no trapped air, then roll gently on a lightly floured surface to a rectangle about three times as long as wide. Fold in thirds. Repeat rolling and folding for six such turns in total, resting covered in the refrigerator for 10–20 minutes after every second turn and whenever the butter softens. Make the final seventh fold in half, wrap and chill for about 20 minutes. Use only a light dusting of flour and brush off excess.
Step 4
Grind the sweet almonds very finely with the caster sugar. Mix with the finely chopped candied orange peel, the 15 g filling butter, 1 egg yolk and 1 tablespoon water to make a spreadable almond paste. If desired, add a few drops of commercial food-grade almond extract at the label’s suggested strength. Use sweet almonds only; do not add raw bitter almonds or apricot kernels. Keep the filling refrigerated while rolling the pastry.
Step 5
Roll the pastry about 4–5 mm thick and cut two rounds approximately 22–24 cm across, trimming broad scallops around their edges. Put one on a baking-paper-lined tray. Spread the almond paste evenly about 1 cm thick over the centre, leaving a clear 1½–2 cm border. Moisten the border with water, cover with the second round and press the edges together without crushing the cut sides. Make one small steam vent in the top and chill for about 20 minutes. Pastry trimmings may be kept refrigerated and baked separately.
Step 6
Heat the oven to 200°C. Brush the upper surface with the remaining egg yolk, keeping glaze off the cut edges so the layers can rise. Bake for about 15 minutes, then reduce to 180°C and continue for about 20–30 minutes, until golden, the base and inner pastry layers are cooked and the almond filling reaches at least 74°C. Cover the top loosely with foil if needed while the base finishes cooking.
Step 7
Cool for about 20 minutes, then dust lightly with the icing sugar and cut into wedges. Serve warm or cool promptly and refrigerate within two hours; use refrigerated leftovers within 2–3 days.
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