Dessert: Pithiviers

Another very delicious dessert...one that I've wanted to make for quite a long time but never got around to doing...until now :)  It's easy, too--though I did not make much of a fancy design to it like is traditional.  10/10.

Link to original recipe: https://www.winespectator.com/articles/holiday-dessert-recipe-jacques-torres-gateau-pithivier

Ingredients:

1 box puff pastry, thawed overnight in fridge

for the almond cream--

1 c. slivered almonds

1/2 c. plus 2 T. sugar

1/4 c. all-purpose flour

1/2 c. (1 stick) plus 1 T. unsalted butter

1 large egg

for the egg wash--

2 large eggs

1 large egg

1/4 c. whole milk

for the corn syrup glaze--

1/4 c. corn syrup

1 1/2 T. water

Directions:

1. Fold out each puff pastry sheet flat.  Cut an 8 1/2 to 9" circle out of each (I traced mine using 9" cake pan).  (note: save the scraps of dough and bake them later with butter and cinnamon-sugar--mmm!)

2. Line a baking sheet (that will also fit in your fridge!) with parchment paper, then place one of the dough circles on the parchment.

3. Put all the ingredients of the 'almond cream' in the bowl of a food processor.  Process the ingredients together until well combined.  Transfer mixture to a pastry bag with no tip. 

4. Pipe mixture on center of pastry circle on the baking sheet, making circles of the mixture until it reaches about 1" from the edge of circle all around and is about 3/4" deep.  You may need to use a butter knife to spread the mixture evenly (I did).

5. In a small bowl, beat together the ingredients for the egg wash using a fork until well combined.  Lightly brush the edge of the pastry circle with the egg wash mixture.

6. Center the other pastry circle atop the almond cream, then seal the edges of the two pastry circles together by pressing them together tightly.  Cut a 1/2" slit in the center of the top pastry.  If desired, lightly score the rest of the top with a pattern of choice, being careful NOT to cut through the dough!

7. Refrigerate for 1 hour, then heat oven to 375°F.  Brush top (and 'sides') of pastry with the egg wash, then bake for 25 min.

8. Meanwhile, whisk together the ingredients of the corn syrup glaze.  At the end of 25 minutes of baking, brush the pastry all over with the corn syrup glaze.  Increase temperature of oven to 380°F, then return pastry to oven to bake for additional 15 min.  Let rest for at least 10 min before serving and enjoy!