Galette des rois

Galette des rois

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(13 ratings)

Prep: 15 mins Cook: 30 mins


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


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-


  • 400g ready-made puff pastry
  • 2 rounded tbsp apricot jam
  • 100g softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g caster sugar
  • 1 lighly beaten egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g ground almond
  • 2 tbsp cognac or dark rum


  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.

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Comments, questions and tips

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Joanna Roose's picture
Joanna Roose
7th Jan, 2020
So tasty!!!!!!!! # EAT FRENCH!!!
6th Jan, 2020
I have made this brilliant recipe for the past 2 years. I collected some traditional French ceramic feves (charms) to hide inside. I used foil pie dishes to prevent the mixture seeping out from the edges, and chose foil dishes with cardboard lids for easy transport. If you hide a feve (charm), place it off centre so that it is hidden in a slice. Save crowns from Christmas crackers for the King/Queen! I agree that 35 to 40 minutes is needed, especially if cooking more than one.
9th Dec, 2017
This recipe was so easy and fun to do, it's quite similar to a Bakewell tart and I thought it was very tasty!
26th Mar, 2017
I am a little confused, how many layers of the puff pastry is there? Do you put the apricot jam in between each layer? Is the jam mixed in with the other ingredients? Thank you for your help!
9th Dec, 2017
You just spread the jam on one layer of pastry, put the filling on top of that and then cover it all with the other layer of pastry
16th Aug, 2016
Quick, easy and tasty. I used Disaronno (almond liqueur) though perhaps rum would have been better as a contrast. As others have said it burst out of one side, but this was good because my gluten free daughter was able to enjoy some too ;)
31st Dec, 2015
I experimented with using whole egg in one version, then another using two egg yolks only. The egg yolk only version tasted more authentic and stayed put whereas the whole egg version burst out of the pastry. I can't imagine why you would put the apricot jam in - way too sweet and quite unnecessary
3rd Feb, 2014
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!
6th Jan, 2014
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.
3rd Oct, 2013
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.


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