Galette des Rois (Puff Pastry Almond Frangipane Pie)
Galette des rois is the traditional French pie eaten during Epiphany in January, made from two rounds of puff pastry enclosing almond frangipane cream. The puff pastry contains hundreds of alternating layers of dough and butter that expand dramatically in the oven, shattering into golden fragments when cut. The frangipane bakes into a moist, dense cream with concentrated almond richness. A small porcelain figurine called a feve is hidden inside before baking - whoever finds it wears a paper crown and is declared the day's king or queen. The top layer is scored with decorative leaf or spiral patterns and given an egg wash for a lacquered shine.
Adjust Servings
Instructions
- 1
Cream butter and sugar, then mix in almond flour, 1 egg, and rum for frangipane.
- 2
Spread frangipane on one pastry round, leaving a clean edge.
- 3
Brush edge with water, top with second pastry, and seal well.
- 4
Score decorative lines on top and brush with egg wash.
- 5
Bake at 190C for 30-35 minutes until deeply golden.
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