That's how you pronounce: Pithiviers. This puff pastry dessert is from the town Pithiviers, outside Paris. Puff pastry is rolled out and cut into two circles, one a 1/2-inch larger than the other. Almond filling {the same as was used for the Frangipan} is spread into a dome shape in the center of the smaller circle and garnished with apricots. The larger circle is placed over top and the edges are sealed together {after being brushed with egg wash} and trimmed into a scallop shape.
A pinwheel pattern is scored into the pastry with the dull side of a paring knife and a slit is cut into the center to allow steam to escape. This is baked at 200 degrees for about 30 minutes. The sides should puff up {um, almost} to create an even surface.
That's how you pronounce: Pithiviers. This puff pastry dessert is from the town Pithiviers, outside Paris. Puff pastry is rolled out and cut into two circles, one a 1/2-inch larger than the other. Almond filling {the same as was used for the Frangipan} is spread into a dome shape in the center of the smaller circle and garnished with apricots. The larger circle is placed over top and the edges are sealed together {after being brushed with egg wash} and trimmed into a scallop shape. 
A pinwheel pattern is scored into the pastry with the dull side of a paring knife and a slit is cut into the center to allow steam to escape. This is baked at 200 degrees for about 30 minutes. The sides should puff up {um, almost} to create an even surface. 
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