Almond and Apple Pithivier Served with Anglaise

Goodman Fielder Food Service
Almond and Apple Pithivier Served with Anglaise

Almond and Apple Pithivier Served with Anglaise

Posted on 3rd September 2019
It has a crunchy shell and creamy cinnamon filling, this Almond & Apple Pithivier is perfect for a cool, spring day served with a warm anglaise on the side. Give it a go on your menu.
Makes 4, scale as needed.


2 each Pampas Puff Pastry
11 each Eggs
400 mL Milk
355 g Caster Sugar
1 each Lemon
2 mL Vanilla Essence
40 g White Wings Plain Flour
3 each Green Apples
60 g Brown Sugar
325 g Meadow Lea Spread
2 g Cinnamon Ground
2 g Salt
1 each Vanilla Bean
300 g White Sugar
300 g Ground Almond


Raw ingredients for the Apple Pithivier served with Anglaise

Step 1:

To stew the apples first, peel and core them and dice into 3cm cubes. Then, place them in a pot with brown sugar, 25g of Meadow Lea Spread, cinnamon and a pinch of salt, then stew. Ensure the apples stay firm and do not overcook.

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Stewing the apples on the stove

Step 2:

For the vanilla anglaise; gently whisk the caster sugar and 4 egg yolks. In a pot, combine 400ml milk and vanilla bean, heat it on the stovetop. Then, add the milk mixture to the eggs and sugar. Mix together to create a smooth paste. Pour the mixture back into the pot and place back on the heat until it thickens. Once it is thick, refridgerate until plating.

Combining eggs, milk and sugar

Adding vanilla and cream to the mixture

Step 3:

To create the frangipane; place the remaining Meadow Lea Spread in the mixer, along with 300g sugar, vanilla essence and the zest of 1 lemon. Mix on a medium speed for 6 to 8 minutes until it becomes creamy. Then, gradually add 4 eggs, followed by ground almond and White Wings Plain Flour. Place into a pipping bag.

Creating the creamy filling

Step 4:

Cut one sheet of Pampas Puff Pastry into a 13cm circle and the other into a 20cm circle. Then, coat with an egg-wash, made from 3 yolks and 50ml of milk.

Slicing the Pampas Puff Pastry

Step 5:

To assemble; place the larger Pampas Puff Pastry cut-out on a lined baking tray, then pipe a snail of frangipane onto the puff leaving a 3cm edge. Sprinkle the stewed apple over frangipane and place the smaller pastry circle over the top. Using the egg wash glue the edges of the top and bottom puff sheets together. Brush with egg wash and bake at 190 degrees Celsius for 25 minutes or until golden brown.

Building the dessert pie

Step 6:

To serve, dust with icing sugar, drizzle with anglaise and serve. Garnish with rose petals.

Dusting the pie with icing sugar

Message from chef Tim Gatt

Tim Gatt

I think this is a great dish because you can have it sitting in the fridge and when you need it for serving you simply put it in the oven and you receive a tasty finished product.

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