Pithivier

Directions

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 220°C (200°C for fanforced).
9. 9
   Brush pastry with egg.
10. 10
    Bake for 15 minutes, then reduce temperature to 180°C (160°C 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.