Recipe Card

Almond and Brandy Individual Pithiviers


  • 20 Jus-Rolâ„¢ 152mm Puff Pastry Rounds, thawed
  • 100 g butter
  • 200 g Caster sugar
  • 200 g Ground almonds
  • 1 tbsp brandy
  • 4 Eating apples, peeled, cored and sliced. Caramelised in a little butter, sugar and lemon juice
  • Beaten egg to glaze
  • Icing sugar to glaze

Equipment required

  • Round Pastry Cutter
  • Parchment Paper
  • Pastry Brush


  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. Combine butter, sugar, almonds and brandy to a spreadable paste.
  3. Place 10 pastry rounds on a flat surface, divide almond mixture between them and spread over pastry, leaving a ½ " border all round.
  4. Top with 3-4 apple slices each and then make crescent shaped cuts in the remaining pastry rounds, radiating out from centre.
  5. Brush pastry borders with beaten egg. Top with pastry rounds and press edges together firmly to seal. Knock up edges and flute before brushing with egg wash.
  6. Bake in oven for 15 - 20 minutes until risen and golden.
  7. Dredge tops with icing sugar and if desired caramelise under a hot grill or with a blow torch.

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