Buzz
I adore desserts that are both simple and stunning. Minimal ingredients, little effort, and a grand result are what I crave. The galette des rois fits the bill perfectly. Traditionally made for Three Kings’ Day in early January, this dessert is perfect for any occasion—be it a birthday, a dinner with friends, or a romantic Valentine’s Day treat. Thanks to pre-made puff pastry, the heavy lifting is already done. In just 40 minutes, you can have a show-stopping dessert ready to impress.
A galette des rois is essentially puff pastry filled with a straightforward frangipane. While a féve (a trinket or bean) is often included for Three Kings’ Day, I prefer to skip this choking hazard. The most challenging part of this recipe is preparing the almond cream filling, which involves mixing six room-temperature ingredients in a bowl for about a minute. The Spruce Eats offers a straightforward frangipane recipe that even uses a food processor for convenience. I recommend swapping vanilla extract for almond extract if available, as it elevates any dessert.
After mixing the frangipane, unroll the treasure of the frozen aisle: store-bought, all-butter puff pastry. Ensure it’s thawed as per the package instructions, as frozen pastry won’t work. You’ll need two sheets, cut into equal-sized circles. Use a nine-inch cake pan as a guide, tracing around it with a knife. Repeat with the second sheet. (Alternatively, you could skip the trimming and create a rectangular version—it’s entirely up to you.)
Place one pastry circle on a parchment-lined baking sheet and brush the outer edge with egg wash. Avoid letting it drip down the sides, as this can prevent the pastry from puffing properly in those areas. (Egg sets at a lower temperature than pastry, so it hardens before the pastry can rise.) Spread an even layer of almond frangipane, about a third of an inch thick, in the center. Place the second pastry sheet on top, gently pressing the edges to seal with the egg wash. Apply egg wash to the top layer. If desired, create a sunburst or other design using the back of a paring knife. Bake at 425°F for 25 minutes, then dust with powdered sugar.
To add a Valentine’s Day touch, spread a thin layer of raspberry or strawberry jam on the pastry before adding the frangipane. When sliced, the pastry will reveal a pink stripe and a subtle fruity flavor. The galette des rois is best enjoyed fresh, but leftovers can be sliced, wrapped tightly, and frozen. Reheat in a 350°F oven for 10 minutes for a quick sweet treat.
Galette des Rois
Ingredients:
2 sheets of store-bought puff pastry, thawed
1 batch of frangipane
1 tablespoon of raspberry jam (optional)
Egg wash
Powdered sugar for decoration
Set your oven to 425°F. Use an upside-down cake pan as a guide to cut a circle from each puff pastry sheet. Place one sheet on a parchment-lined baking tray, positioning it in the middle.
Brush the outer edge of the pastry with egg wash. If desired, apply a thin layer of jam in the center, followed by a third-inch layer of frangipane. Place the second pastry circle on top, pressing the edges to seal with the egg wash. Coat the top with a light layer of egg wash. For decoration, use the back of a knife to create a criss-cross or star-burst pattern. Bake for 25 minutes, then let it cool and sprinkle with powdered sugar before serving.
