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Frangipane-Phyllo Pithiviers

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Serves eight.

This classic French dessert is usually made with puff pastry, but phyllo is a little easier to work with. For best results, thaw the phyllo fully in the refrigerator, and then remove the package from the fridge about an hour before assembly.

For the frangipane:
  • 2-1/2 oz. (1/2 cup plus 3 Tbs.) sliced unblanched almonds
  • 1/3 cup sugar
  • 1 egg
  • 2 egg yolks
  • 2-1/2 oz. (5 Tbs.) unsalted butter, softened at room temperature 
  • 2 tsp. dark rum
  • Scant 1/4 tsp. almond extract
For the pastry:
  • 4 oz. (8 Tbs.) unsalted butter, melted
  • 11 sheets phyllo dough, each 12x17 inches
  • 1-3/4 oz. (1/2 cup) sliced unblanched almonds, toasted and chopped
Make the frangipane:

In a food processor, blend the almonds and sugar until the nuts are finely ground. Add the egg, egg yolks, butter, rum, and almond extract; process until smoothly blended. Cover and refrigerate the filling.

Assemble the pastry

Position a rack in the lower third of the oven; heat the oven to 375°F. Brush the bottom and sides of an 8-inch round, 2-inch deep cake pan with melted butter. Stack the phyllo sheets and halve them crosswise with a sharp knife to make 12x81/2-inch sheets. Keep them covered with plastic and then a damp towel. Brush one half sheet with the melted butter and ease it into the prepared pan, allowing the ends to extend up the sides of the pan. Sprinkle with about 2 tsp. of the chopped almonds. Brush another half sheet with butter and lay it over the first sheet perpendicular to the first sheet (so it forms a cross). Sprinkle with another 2 tsp. chopped almonds. Continue buttering, layering, and sprinkling, crisscrossing the sheets so they evenly cover the bottom and sides of the pan, using another nine half sheets of phyllo. Spoon the frangipane into the phyllo-lined pan, spreading evenly. Snip the edges of the phyllo to leave an even 1-1/2-inch border. Fold the border over the filling; brush the top of the phyllo with melted butter.

Using the cake pan as a guide, cut six 8-inch rounds out of six more phyllo half-sheets. Brushing each layer generously with melted butter, stack the rounds on plastic wrap. With a sharp paring knife, cut a 3/4-inch circle in the center to allow steam to escape during baking. Score the top layers, starting 1/2 inch from the circle vent, with 8 semicircle cuts, pinwheel-style. Transfer the stack to the top of the filling, patting gently to seal (or do the scoring after you transfer the top).

Bake until puffed and golden, 30 to 40 minutes. Remove the Pithiviers from the oven and let cool for about 10 minutes before carefully removing it from the pan and transferring it, vent side up, to a serving platter. Serve warm or at room temperature.

nutrition information (per serving):
Calories (kcal): 380, Fat (kcal): 30, Fat Calories (g): 270, Saturated Fat (g): 13, Protein (g): 7, Monounsaturated Fat (g): 12, Carbohydrates (mg): 22, Polyunsaturated Fat (mg): 4, Sodium (g): 115, Cholesterol (g): 130, Fiber (g): 2,

Photo: Daniel Proctor

127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. Lively and very Italian, Barbuto, Waxman’s West Village restaurant (opened in 2004), with its wood-fired oven, housemade pasta, and silky seafood, is like a profile of the chef himself. Called “the Eric Clapton of chefs” by L.A. restaurant critic Jonathan Gold, Waxman (a two-time Top Chef Masters contestant) brings the riffs of his California days with Alice Waters at Berkeley’s Chez Panisse, and at Michael’s in L.A. There, in the 1970s, after graduating from La Varenne cooking school in Paris, Waxman was one of the pioneers creating a new American way of cooking, with a reverence for the seasonal and for the vast resources right in our own backyard. Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

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