Galette des Rois (Puff Pastry Cake with Almond Frangipane)
Why this recipe works
- Crisp, flaky pastry: Keeping the puff pastry cold helps the layers rise cleanly and bake into a crisp, well-defined shell.
- Contrasting centre: The almond frangipane sets into a soft, rich filling that contrasts well with the flaky pastry.
- Classic finish: Scoring the top and adding a small steam hole gives the galette its recognisable pattern while helping it bake evenly.
- Easy to serve ahead: The baked galette keeps well and can be reheated in the oven to refresh the pastry before serving.
Get the most out of this recipe
Timing notes
- Chill before baking: The short chilling stages help firm the pastry and set the egg wash, giving a neater shape and better rise.
- Let it settle: Allow the galette to cool on the tray before slicing so the frangipane firms up and cuts cleanly.
- Best serving window: Serve slightly warm or at room temperature; very hot pastry will be more fragile and the filling softer.
Ingredient notes
- Choose good puff pastry: All-butter puff pastry gives the cleanest flavour and the most delicate, flaky texture.
- Soften the butter: Softened butter blends more evenly with the sugar, egg and ground almonds for a smooth frangipane.
- Ground almonds matter: Finely ground almonds give a smoother filling, while coarser almonds create a slightly more textured centre.
Common mistakes
- Sealing the pastry edges with egg: Avoid letting egg wash run down the cut sides, as it can glue the layers together and reduce the rise.
- Taking it out too early: The galette should be deeply golden and crisp, with the almond filling fully set before serving.
- Skipping the chill: Warm pastry is harder to handle and more likely to lose its shape in the oven.
Make-ahead tips
- Best on the day: The pastry is at its crispest on the day it is baked, especially once it has cooled slightly.
- Re-crisp before serving: Warm slices in a 180°C (355°F) oven until the pastry feels crisp again.
- Freezes well: Freeze the baked galette well wrapped, then thaw in the fridge before reheating in the oven.
Equipment you'll need
Ingredients
Instructions
- Put the puff pastry in the fridge to keep it cold while you make the filling. Line a baking tray with parchment paper. Heat the oven to 200°C (390°F).
- In a mixing bowl, beat the butter, caster sugar and salt until pale and creamy. Beat in 1 egg and the vanilla extract until smooth. Add the ground almonds and mix to a thick, spreadable paste.
- Lightly flour the worktop and roll the puff pastry out if needed, then cut two rounds about 24 cm across. Put one round on the lined tray. Spread the almond filling over it, leaving a 2 cm border clear.
- Beat the remaining egg and brush a little around the exposed pastry border. Lay the second pastry round on top and press firmly to seal, then crimp the edge with your fingers. Chill the galette for 20 minutes to help it hold its shape.
- Brush the top with more beaten egg, taking care not to let it drip down the sides. Score a decorative pattern on the top with the tip of a knife, cutting only the surface, then make a small steam hole in the centre. Chill for 10 minutes so the egg wash sets.
- Bake for 20 minutes, then reduce the oven to 180°C (355°F) and bake for a further 25 to 30 minutes until deeply golden and crisp. If it colours too quickly, loosely cover the top with parchment paper for the last 10 minutes. Cool on the tray for at least 10 minutes before slicing.
Recipe notes
Tips
- Keep the puff pastry cold at every stage; if it starts to soften, chill it for 10 minutes before continuing.
- For a clean seal, avoid getting egg wash on the cut edge of the pastry, as it can glue the layers and reduce the rise.
- Eggs are lightly cooked in some ovens if the galette is underbaked; serve only once the pastry is fully baked and the filling is set, especially for young children, older adults, and anyone who is pregnant or immunocompromised.
Substitutions
- Replace Vanilla extract with Vanilla bean paste for a more pronounced vanilla flavour.
- Replace Caster sugar with Light brown sugar for a slightly deeper, caramel note.
Storage
- Refrigerate up to 3 days
- Store airtight at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat slices in a 180°C (355°F) oven for 8 to 10 minutes to re-crisp. Freeze well wrapped for up to 2 months; thaw overnight in the fridge and reheat in the oven.
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Recipe overview
- Servings: 8 servings
- Yield: galette des rois
- Total time: 1h 50min (30min active)
- Difficulty: Medium
- Cuisine: Belgian
-
Allergens:
Eggs Gluten Tree nuts Wheat
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