Description
A traditional French pastry with a flaky, golden puff pastry crust and a rich almond frangipane filling, enjoyed during Epiphany. This festive treat is buttery, nutty, and irresistibly delicious!
Ingredients
Units
Scale
For the Pastry:
- 2 sheets of puff pastry
- 1 egg yolk + 1 tablespoon milk (for egg wash)
For the Frangipane Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon rum (optional)
Instructions
- almond flour, eggs, vanilla extract, almond extract, and rum until smooth.
- Assemble the Galette: Roll out the puff pastry and cut into two equal circles. Place one sheet on a baking tray lined with parchment paper. Spread the frangipane filling evenly, leaving a 1-inch border.
- Seal the Cake: Place the second puff pastry sheet on top and press the edges to seal. Use a fork or knife to crimp the edges.
- Decorate: Brush the top with the egg wash. Using a sharp knife, lightly score a decorative pattern without cutting through.
- Bake: Preheat oven to 375°F (190°C) and bake for 30-35 minutes until puffed and golden brown.
- Cool & Serve: Let cool slightly, then dust with powdered sugar before serving.
Notes
- Traditionally, a small fève (charm) is hidden inside the filling—whoever finds it is crowned king or queen!
- For a twist, add a thin layer of raspberry jam before spreading the frangipane.
- Try a chocolate variation by mixing 2 tablespoons of cocoa powder into the filling.
