Whizz together the pistachios,
sugar, butter, 1 egg and the flour
in a food processor to an almost
Roll the pastry into a ball (to break
up some of the layers), then roll out
very thinly on a flour-dusted surface.
Cut out 4 x 11cm circles and 4 x 13cm
circles – you’ll probably need to re-roll
once. Save all the trimmings.
Put 6 raspberries in the centre of each
of the 4 smaller circles, then dollop on
some pistachio frangipane. Using a small
palette or round-bladed knife, spread and
smooth the mixture into a dome, covering
and enclosing the raspberries – leave a
good 1cm of pastry clear around the edge.
Beat the second egg and brush a little
around the pastry edges. Carefully lay the
larger circles of pastry on top, easing and
pressing them over the filling bit by bit,
all the way around, to squeeze out any
air. Reshape the pithiviers to give a nice
round dome shape, press the edges to
seal, then trim any excess pastry around
the edges if you need to. Brush egg over
all the pithiviers.
Decorate the tops by lightly scoring
a pattern with the tip of a sharp knife.
Pinch the edges to seal, then crimp to
give a fluted edge. If you like, brush egg
over some of the rolled-out trimmings,
then brush with edible glitter. Use letter
cutters to cut out the initials of your
guests, or any other shapes you like.
Spray other trimmings with gold spray
and stamp out more shapes. Decorate
with the shapes and cover loosely with
cling film. Chill for at least 2 hrs, but more
if you can. Can be made 1 day in advance.
Heat oven to 200C/180C fan/gas 6.
Bake the pithiviers for 20-25 mins until
golden and crisp. Serve immediately.