Galette des Rois
Prep time
Cook time
Total time
Serves: 1 28cm galette
  • 2 sheets puff pastry
for the almond filling
  • 100g butter, at room remperature
  • 130g almond meal or ground almonds
  • 90g sugar
  • pinch of salt
  • 2 eggs
  • 2 tsp amaretto (or cognac, or rum)
  • ½ tsp orange blossom water (or a drop of almond essence)
  • 2 tsp cornflour (optional)
  • *the feve
for the egg glaze
  • 1 egg yolk
  • 1 tbsp milk
for the final glaze
  • 2 tbsp simple syrup (2 tbsp sugar mixed with hot water – microwave to dissolve)
  1. To make the almond filling, use a paddle beater to combine the butter, almond meal, sugar and salt until evenly mixed. Add the eggs one at a time, then add the amaretto and orange blossom water. Mix, then add cornflour if using. Line a saucer with cling wrap, then place the almond filling in and cover with more cling wrap. Freeze while preparing the puff pastry. (You can skip this step but as this recipe uses quite a lot of expensive ingredients, I like to do this as extra insurance. It’s also very warm here in Sri Lanka so this extra step helps make the galette easier to work with.)
  2. On a lightly floured surface, roll each piece of puff pastry out into a circle - if using block puff pastry, divide into two before rolling each into a circle. Using a pot lid or baking tray as as a template, trim each piece into a neat circle roughly 5cm/2inches larger than the saucer in the above step – mine was about 28cm/11inches.
  3. Place each sheet of puff pastry on baking paper. Put one back in the fridge to chill, and leave the other (still on baking paper) on the counter.
  4. Remove the cling wrap from the almond filling and centre it on the circle of puff pastry, leaving a 1inch/2.5cm border around the edges. Make sure the baking paper is under the pastry – there’s nothing worse than doing all the complex assembly steps only to find the heat has made the bottom sheet of pastry stick to the counter!) Don’t forget the fève!
  5. Brush water around the exposed perimeter of the dough, then place the other circle of dough on top.
  6. Smooth out the air bubbles from the centre and press down to seal the edges well. Place two fingers on the edge of the pastry and use a sharp knife to pull the dough down between the fingers (see picture).
  7. In a small bowl, beat the egg yolk and the milk, then brush evenly over the top of the galette. Don’t let the egg drip over the edges onto the baking paper as it will stick the puff pastry to the paper and make the galette rise unevenly.
  8. Use an office blade or sharp knife to score a pattern on the top, making sure to not cut through the top sheet of puff pastry. Poke 4-5 small holes (though the top layer this time) to allow the steam to escape from the filling.
  9. Preheat the oven to 180C/375F.
  10. Chill the galette for 20-30 minutes (fridge or freezer is fine) while the oven is preheating. Bake for 30 minutes (35-40 if from the freezer) or until golden brown.
  11. In the last few minutes of baking, brush with the simple syrup glaze to give a shine and return to the oven for 2-3 minutes.The galette can be reheated in the oven before serving, if necessary.
Recipe by A Kitchen Cat at