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A question about a recipe: Cranberry Pithivier

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I have a question about the recipe "Cranberry Pithivier" from Erin McDowell. Hi- this is beautiful. I may try at Christmas. Two questions- step 1 is the dried cranberries only? How sweet is this- it seems like a lot less sugar than usually used with cranberries- could i add a bit more without changing the texture? Oh, I think I see a typo in step 8- ‘score the pastry after scoring it’, should be ‘egg wash the pastry after scoring it’?

asked by Stewart Low 12 months ago

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Erin McDowell
Erin McDowell

Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)

added 12 months ago

Hi Stewart - thanks for your notes, I made a few clarifications to the recipe! You could add up to 1/2 cup additional sugar to the filling if you’d like!

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