Kings Galette for the Epiphany!

January 6, 2015 § Leave a comment

Today is the Epiphany and it means one thing only for us Frenchies: time to celebrate with a “Galette des Rois” and hopefully be king or queen for a day, if we are lucky enough to find the “feve” in our slice of cake. SWEETTABLESCAPES has been making this galette for many years because a) it’s a family favorite that you traditionally enjoy ONLY in January and b) it’s an easy and delicious way to get back to baking after the crazy month of December!

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This year we stuck to our standard recipe and used a great puff pastry because: No, we have not yet tackled the task of making our own….:-(

Keep one of those in your freezer and you’ll always be ready!

IMG_8836To make the galette, you’ll need:

 

1 1/2 cups blanched almonds, finely ground

1/2 cup unsalted butter, softened

1/2 cup sugar

1 tsp almond extract

1/2 tsp vanilla extract

2 puff pastry circles (Pillsbury pie sheets are great)

Directions:

Roll out one sheet of pastry dough and pat it down into a tart dish. (this year, we went with semi-free form and simply cut the shape with an inverted tart pan)IMG_8837

Make your “frangipane” filling:

Mix ground almonds with butter until smooth, add sugar, vanilla, egg, (one TBsp of rum if you wish) and almond extract. IMG_8838IMG_8839IMG_8853IMG_8854IMG_8855Mix thoroughly until smooth.

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Pour this mixture into prepared tart dish (or spread on your circle of dough) and add your “feve”. We chose from our collection…

IMG_8857IMG_8858 (DO NOT GIVE TO VERY YOUNG CHILDREN : CHOKING HAZARD!!)

Cover with second pastry dough circle. Squeeze edges shut with your fingers. Carve design onto pie with blunt side of a knife to decorate top.IMG_8859IMG_8860IMG_8861

Refrigerate for at least 30 minutes. While pie is refrigerated, preheat oven to 350F.

Spread eggwash (one egg and a tbsp water) onto the pie.

Bake for 30 minutes or until golden.IMG_8865

 

As you can see, we didn’t seal the edges tight enough and some of the filling came out a bit.. Still tastes delicious!!

Since we had bits of leftover pastry dough, we decided to use them for miniature “galettes”. Place scraps of dough into mini-muffin pan, add spoonful of almond filling, cover with small piece of dough and bake for 15 /20 minutes. And voila: bite size galettes!!IMG_8862IMG_8863IMG_8866IMG_8867

Happy “Fete des Rois”!

 

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