Galette des Rois
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- ⅓ cup sugar
- ¼ cup butter, room temperature
- 2 eggs, room temperature
- 3 Tbsp all purpose flour
- 2 sheets all butter puff pastry (such as Dufour), defrosted per box instructions
- 1 egg yolk whisked with 1 tsp milk for egg wash
- One small ceramic figurine (the fève)
Celebrate Epiphany with this beautiful and festive dessert. Easy to make with flaky pastry and a hidden charm, it’s a delightful tradition to share with loved ones!
Time
1 hour 20 minutes
Yield
8 servings
Directions
- Add almond paste, sugar, and butter to a mixing bowl. Beat until smooth. Add eggs one at a time, beating after each. Scrape the bowl with a spatula and beat on high for 3 minutes. Beat in flour until just combined. Refrigerate the frangipane until ready to use.
- Using a plate or pan that measures 9 inches in diameter as a guide, cut out two 9-inch circles of puff pastry dough. Put one circle back in the fridge and the other on a sheet of parchment.
- Prick the dough on the parchment with a fork leaving a 1 inch border unpricked. Spread half of the frangipane on the pricked dough (not on the 1 inch border) and reserve the rest of the frangipane for another galette or baking project. Hide a small ceramic figurine, the fève towards the edge of the frangipane and push it down a little bit. If you want to make this for a traditional Epiphany gathering, you’ll want to add a small ceramic figurine or fève for one lucky guest to discover in a slice.
- Brush egg wash on the one inch border and then take the remaining dough circle out of the fridge and place on top of the frangipane. Gently seal the two pieces of dough around the 1 inch border. Seal the edges further with a fork or make small half inch slices 1 inch apart around the edge of the circle with a knife.
- Place the galette in the fridge for 30 minutes to chill.
- Preheat the oven to 350°F with a metal baking tray on the middle rack.
- Once it’s done chilling, remove the galette from the fridge and brush the top with egg wash. If you’d like, use a sharp knife or razor to gently score a design over top.
- Place the galette on the hot baking pan and bake for 35 minutes or to desired color. Remove and let cool for 20 minutes before slicing.