Galette des Rois uses puff pastry with a
frangipane filling. It originated in France and was traditionally
eaten on Epiphany Day. More recently, gaudy imitations are baked in
Louisiana and surrounding areas.
4 to 6
COOK'S NOTES ON GALETTE DES ROIS This recipe is relatively easy as long as you follow the sequence of the
instructions. It is important to place the base layer of pastry on
baking paper and then pile the filling on top. If there is no baking
paper beneath the base layer it becomes very difficult to get it there
without damaging the galette.
Ready made puff pastry
400g / 14oz
100g / 3Żoz
100g / 3Żoz
100g / 3Żoz
2 heaped tablespoons
Cognac / brandy
WHAT SPECIAL KITCHEN EQUIPMENT? Non-stick baking paper.
30cm / 12in square baking tray (or larger).
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PREPARATION Take the butter out of the fridge, cut into small cubes and let it
stand at room temperature for 15 minutes.
Beat the egg until white and yolk are combined.
METHOD FOR GALETTE
First make the frangipane filling. Place the butter and caster sugar in a bowl
and combine together with your fingers. Then beat the mixture with a fork for a
minute or until it becomes creamy.
Add the ground almond, beaten egg and
cognac and mix well with a fork until all the ingredients are combined.
Turn on the oven now to 200░C / 400░F / Gas mark 6 to pre-heat it in
time for cooking your Galette des Rois.
Take the puff pastry from the fridge and cut it in half. Roll out each
half of pastry so that it is 25cm / 10in in diameter.
To make the rolling out
process easier, place some flour on the surface below the pastry. Keep moving
the pastry around when rolling out. Diagonal rolling as well as rolling up and
down will help achieve an even shape.
We used a non-stick pastry mat placed on a table. They are ideal for this
purpose and can be cleaned in the dishwasher. They also have pre-drawn circles
so that you can get the size exactly correct.
Place one of the pastry rounds on some non-stick baking paper. Spoon the apricot
jam onto the pastry and then evenly spread leaving a 2cm / 1in gap round the
Spoon the frangipane filling onto the centre of the jam covered pastry. Using a
spatula or broad knife gently spread the frangipane evenly out so that it covers
the apricot jam.
To help seal the pastry brush a small amount of water onto the exposed edge of
Place the remaining layer of pastry on top of the filling. Gently
firm down the edges of the two pastry layers to seal the filling inside.
It is traditional to decorate the top pastry surface with lines. Choose whatever
decoration you want. We have used a knife mark out rows of lines on the pastry
Before putting the galette in the oven brush the surface of the
pastry with beaten egg to give it a golden colour when cooked.
Place the galette des rois (with baking paper) on an oven proof dish and place
in the pre-heated oven and cook for about 25 minutes or until the pastry is
Turn round the galette half way through cooking to ensure it is
Galette des Rois can eaten warm or cold, either way it is