Galette des Rois (King Cake)
A traditional French king cake features a creamy almond filling within flaky puff pastry, commonly enjoyed for Epiphany.
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Instructions
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Combine 1/2 cup almond meal, 1/4 cup granulated sugar, 1 large egg, 3 tablespoons softened unsalted butter, 3/4 teaspoon vanilla extract, and 1 tablespoon all-purpose flour in a food processor.
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Blend until a smooth, creamy paste forms.
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Preheat oven to 425 F and line a baking sheet with parchment paper.
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Roll two puff pastry sheets into 11-inch discs. Place one disc on the baking sheet.
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Spread almond cream evenly over the first disc, leaving a 1-inch border. Optionally, embed one dried fava bean.
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Brush the pastry border with beaten egg.
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Top with the second pastry disc and crimp the edges with a fork to seal.
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Score a decorative pattern on the top pastry layer without cutting through the filling. Brush with remaining beaten egg.
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Bake for 15 minutes. Remove from oven and dust with 2 tablespoons confectioners' sugar.
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Return to oven and bake for 10-12 minutes more, until deep golden brown. Cool for 20 minutes before serving.