Pithiviers Gateau
Step One
Divide a block of thawed Jus-Rol Puff Pastry into 2 equal halves and roll out each large enough to cut out a 20cm/ 8" disc from each. Spread almond filling on one disc - leaving a border all round of approx. 2cm/just under 1".
Step Two
With a sharp knife make 5 crescent shaped cuts in the second pastry disc, radiating out from the centre but leaving a border and the very centre intact.
Step Three
Brush border with beaten egg white.
Step Four
Place second pastry disc over base pastry and filling and press edges firmly together.
Step Five
With a sharp knife held horizontally against the sides, gently tap the pastry to knock up the edges and help effect a good seal and risen edge.
Step Six
Flute the border by pressing your thumb on the top of the border and drawing the back of a knife inwards, against the thumb.
Step Seven
Finally brush the top with beaten egg white before baking.