Galette de Rois
Delicate and buttery puff pastry is baked with almond cream with an elegant traditional French dessert.
Equipment
- 1 baking sheet
- 1 mixing bowl
- springform pan as a guide
- parchment paper
Ingredients
- 2 sheets puff pastry, defrosted according to package directions
- 1 1/2 cups almond flour
- 1/2 cup sugar
- 1 stick butter, room temperature
- 2 eggs
- 1/2 tsp almond extra
- egg wash, 1 egg plus 1 tbsp milk whisked together
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Whisk together the butter and sugar until it's light and fluffy and the sugar is mostly dissolved.
- Stir in the eggs, one at a time.
- Add the almond extract and almond flour. Stir to combine. The mixture will form a thick paste.
- Use a circular mold to cut out two equal sized rounds from your sheets of puff pastry. A springform pan works well for this.
- Spread the almond mixture onto the first puff pastry round, leaving a 1" boarder.
- Place the second puff pastry round over the top. Tightly seal the edges.
- If desired, use a knife to trace a pattern into the top of the galette.
- Whisk together an egg and one tbsp of milk to form an egg wash. Brush the egg wash over the top of the galette.
- Transfer the galette to the baking sheet. Allow it to bake for 30 minutes.
- Let cool before cutting.
- You can brush a simple syrup over the top if desired.
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