Pecan Pithiveirs

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts

Can be made with these products:

Serves: 6-8
Preparation Time: 25 Minutes, plus Chilling
Cooking Time: 30-35 Minutes
Tools: Food Processing Attachment / K Beater


  1. Place the pecan nuts and almonds in the Food Processing Attachment fitted with the knife blade and process until very finely chopped.
  2. Place the butter in the Kenwood Bowl. Fit the K Beater and cream the butter until very soft. Add the egg yolks, rum, caster sugar, lemon juice and ground nuts and mix to a paste.
  3. On a lightly floured surface roll out nearly half the pastry and cut a 25cm (10 inch) round. Place on a slightly dampened baking sheet. Roll out the remaining pastry and cut a 28cm (11 inch) round.
  4. Spread the nut mixture over the pastry on the baking sheet, to within 2.5cm (1 inch) of the edge. Sprinkle over the chopped apricots. Brush the edges with beaten egg.
  5. Place the second round of pastry on top and press together, around the edges, to seal. Press a 23cm (9 inch) plate or flan ring on top of the Pithivers to seal. Use a small sharp knife, to cut a scalloped edge.
  6. Remove the plate or flan ring and brush the pastry with egg glaze. Using the tip of a sharp knife mark feint curved lines, radiating out from the centre to the edge. Chill for 20 minutes.
  7. Meanwhile preheat oven to 200°C/400°F/Gas 6. Bake for 25-30 minutes, until golden. Sprinkle Pithiviers with icing sugar and increase the oven to 220°C/425°F /Gas 7. Bake for 4-5 minutes. Serve warm with single cream, if wished.


115g (4oz) pecan nuts
100g (3.oz) whole blanched almonds
115g (4oz) butter
2 egg yolks
30ml (2 tbsp) rum
75g (3oz) caster sugar
15ml (1 tbsp) lemon juice
325g (12oz) puff pastry
115g (4oz) ready to eat dried apricots, chopped
beaten egg, to glaze
15ml (1 tbsp) icing sugar, for dusting
single cream, to serve

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