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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18th Mar, 2011
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!
11th Jan, 2009
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!
8th Jan, 2009
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!
10th Jul, 2008
Really really lovely. Easy to make. Will definately be doing this one again soon.
22nd Jan, 2008


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