Galette Des Rois
Celebrate the festive elegance of French pastry with this Galette des Rois recipe, a traditional Epiphany dessert that’s as fun as it is delicious. Featuring layers of flaky, buttery puff pastry encasing a rich almond cream filling, this regal treat is both indulgent and visually stunning. Its signature golden exterior is achieved with an egg wash and decorative scoring, while the tradition of hiding a fève—an optional trinket or bean—inside the filling adds an interactive twist to the dining experience. Perfect for cozy winter gatherings or anytime you crave classic French patisserie, this easy-to-follow recipe comes together in just an hour. Serve it warm or at room temperature, and crown the lucky finder of the fève as the King or Queen for the day! Perfect for fans of French desserts, almond pastries, and festive baking traditions.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 100 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 100 grams Almond flour
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Almond extract (optional)
- 1 tablespoon Milk
- 1 optional Fève (traditional ceramic trinket or a dried bean)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy.
Add 1 egg, vanilla extract, salt, and almond extract (if using) to the butter and sugar mixture, and mix until incorporated.
Gradually fold in the almond flour until the mixture forms a creamy almond filling. Set aside.
Place one puff pastry sheet on the lined baking sheet. Using a 9-inch round template (such as a plate), cut a circle into the pastry. Remove the excess pastry around the edges.
Spread the almond filling evenly onto the pastry circle, leaving a 1-inch border around the edges.
If using a fève, tuck it into the almond filling, making sure it’s well-hidden.
Brush the border of the pastry with a little water to help seal the edges later.
Lay the second puff pastry sheet over the filling. Trim it to match the size of the bottom pastry, creating a second 9-inch circle.
Press the edges of the two pastry circles together firmly to seal. You can use the tines of a fork or your fingers to crimp the edges decoratively.
In a small bowl, whisk the remaining egg with 1 tablespoon of milk to make an egg wash.
Brush the top of the pastry with the egg wash, making sure to coat it evenly.
Using a sharp knife, lightly score the top of the pastry with decorative patterns (such as spirals, diamonds, or sunbursts), being careful not to cut all the way through.
Poke a small hole in the center of the pastry to allow steam to escape during baking.
Bake in the preheated oven for 25–30 minutes, or until the galette is golden brown and puffed.
Allow the galette to cool slightly before serving. Traditionally, it is served warm or at room temperature, and the person who finds the fève is crowned King or Queen for the day!
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 7.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 326 mg | 25% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 288 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
