For the filling:
2 tablespoons unsalted butter, softened
3 tablespoons sugar
1/4 cup ground almonds
2 teaspoons flour
2 teaspoons rum
2 sheets frozen puff pastry, thawed
1 uncooked bean
1 egg, beaten
2 tablespoons sugar
To make the filling, beat together the butter and sugar. Add almonds and egg, and mix well. Add flour and rum, and mix. Refrigerate until chilled.
Place each sheet of puff pastry on a greased baking sheet. Get an 8-inch pie plate or tart ring, and, using it as a guide, cut an 8-inch round out of each sheet.
Place pastry in refrigerator until cold.
Preheat oven to 425° F.
To assemble pithiviers, spread filling on one round, making sure to leave a 1-inch border of pastry. Place bean anywhere in filling.
Paint exposed pastry border with beaten egg. Top round with second round, crimping to seal edges.
Paint entire top with rest of egg (making sure it doesn't drip down the sides this will prevent pastry from rising), then sprinkle with sugar.
Bake for 10 minutes, then reduce heat to 350° F. Bake 25 more minutes, or until golden brown.
Serves 4 to 6.
From "Cordon Bleu's Tarts and Pastries."
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