Galette des Rois (Puff Pastry Almond Frangipane Pie)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Eaten across France around Epiphany in January, this pie seals an almond frangipane between two rounds of puff pastry.
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A small porcelain charm, the feve, is hidden inside, and whoever gets it in their slice is king or queen for the day and wears a paper crown. This version adds a little rum to the frangipane. A leaf or swirl pattern scored into the egg-washed top bakes into a sharp, glossy design.
Ingredients
Instructions
- 1
Soften 80 g butter, then mix it with 80 g sugar and 1/4 tsp salt until the mixture looks slightly lighter.
Do not overwork it, since the filling only needs to become smooth enough to combine evenly.
- 2
Add 100 g almond flour, then beat in 1 egg in small additions so the cream does not split.
Stir in 1 tbsp rum and stop when the frangipane is thick, smooth, and spreadable.
- 3
Prepare the 300 g puff pastry as two rounds or sheets, keeping it cold while you work.
Spread the frangipane over one piece and leave about 2 cm of clean edge so the pastry can seal tightly.
- 4
Brush the clean edge lightly with water, then cover with the second pastry piece.
Press from the center outward to remove trapped air, then seal the edge firmly with your fingertips to prevent leaks.
- 5
Score shallow decorative lines on the top and brush with the remaining beaten egg.
Keep the cuts light so they do not pierce the pastry, then chill the assembled galette for 10 minutes before baking.
- 6
Bake at 190C for 30-35 minutes until the top is deeply golden and the puffed layers look set.
Rest for 10 minutes before slicing so the frangipane firms up and does not run out.
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