Galette des rois

Galette des rois

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Cuts into 6 - 8 slices

A puff pastry pie filled with frangipane, tradionally eaten on Twelfth Night, from Mary Cadogan's blog

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 400g ready-made puff pastry
  • 2 rounded tbsp apricot jam
  • 100g softened butter
  • 100g caster sugar
  • 1 lighly beaten egg
  • 100g ground almonds
  • 2 tbsp cognac or dark rum

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Method

  1. Heat the oven to 200C/fanC180/gas 6.
  2. Divide the ready-made puff pastry in half, roll out each piece and cut into a 25cm round. Put one round on a baking sheet and spread with the apricot jam to within 2cm of the edges.
  3. Beat together the softened butter and caster sugar until light and fluffy, then beat in the egg. Stir in the ground almonds and cognac or dark rum.
  4. Spoon the mixture over the jam, spreading it evenly. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg.
  5. Bake for 25-30 mins until crisp and golden. Serve warm or cold.

Recipe from Good Food magazine, January 2008

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Comments

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sarahleetes's picture

Made this Galette des rois, also known as Epiphany cake at the weekend and though it went down well, I found the filling exploded out the sides! Next time I will bake in a pie dish and not just on a baking sheet. I also used Baileys instead of the cognac/dark rum and it was delicious. it did take 40 mins to cake though, not the 20-30 mins stated in the instructed!

lizleicester's picture
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Fabulously simple and really delicious. I went for the dark rum version and in the absence of dried peas or beans to secrete for the lucky eater, I wrapped a whole hazelnut in silver foil.

catherinejames's picture

Very easy and tasty, left out the alcohol as making for kids and was a bit too sweet as a result so perhaps would reduce sugar if leaving out the tipple.

hyacinthe's picture

An easy and delicious cake, I made it for an RE festival at my school as it's an epiphany cake. Unfortunately there was none left for me to take home!

plaroche's picture

Just a few comments on this recipe. The traditional recipe is with a "creme d'amande" where there is no apricot jam, just butter, almond powder, sugar, eggs and almond extract (you can also add orange blossom water and a bit of rhum). The secret is to have equal quantity of sugar, almond and butter. The alternative is frangipane, which is made of 2/3 of creme d'amande and 1/3 of "creme patissiere". Bon appetit!

goldielocks_79's picture
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I found this recipe when I was looking at the last minute as had realised the following day was 12th night ... I made it for my primary school pupils who I teach French to and they absolutely loved it! I also hid a charm in it as tradition has it, and whoever finds it is the king/queen for day and has to wear a crown! A really straightforward and delicious recipe!

purpleflufff's picture
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Really really lovely. Easy to make. Will definately be doing this one again soon.

biwaki's picture
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Delicious!

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