Pithivier

1. 1

   Cream butter and caster sugar in a small bowl until combined.

2. 2

   Beat in egg yolk, ground almonds and rum.

3. 3

   Cut the pastry sheet in half, placing one half on a buttered baking tray.

4. 4

   Fill the centre with the almond filling and flatten out, leaving the edges clear.

5. 5

   Top with the remaining pastry and press the edges together.

6. 6

   Lightly score the top of the pastry with a sharp knife in a decorative pattern.

7. 7

   Refrigerate until ready to bake.

8. 8

   Preheat the oven to 220u00b0C (200u00b0C for fanforced).

9. 9

   Brush pastry with egg.

10. 10

    Bake for 15 minutes, then reduce temperature to 180u00b0C (160u00b0C fan forced) and bake for a further 10 minutes.

11. 11

    To give the pastry a crisp caramelised glaze sprinkle with white sugar and bake for another 5 minutes.

12. 12

    Serve warm or at room temperature with whipped cream as a dessert, or plain with coffee.

No additional tips available.