Galette des Rois

Galette des rois, a puff pastry pie filled with jam and frangipane, is a delicious French cake for Epiphany. Using ready-made pastry makes it easy to impress with this traditional dessert.

Galette des Rois

The Galette des Rois is a French cake, traditionally made and served on the Epiphany. 

The Feast of Epiphany, is celebrated on the 6th January, 12th night and marks the visit of the Three Kings, or Magi to the infant Jesus.  We don’t really celebrate the Epiphany in the UK, but in France the occasion is marked most, and about 70% will eat galette des rois, a delicious puff pastry traditionally stuffed with fragipane, but sometimes now with fruit, chocolate and custards. 

A galette des rois is a simple thing: two layers of puff pastry sandwiching a layer of frangipane and is traditionally served topped with a paper crown. 

A fève (a bean or trinket) is baked into the cake. Whoever finds it is king for the day and wears the paper crown that tops the pie. A similar tradition existed in early modern England, with the bean hidden in a rich fruit cake. 

Over recent centuries, French fèves have evolved into fancy porcelain trinkets, the best of which have become collectors’ items. (Follow these links for old and new examples of fabophilie.) In the interests of democracy, today there will probably be a fève for everyone in the cake! 

The French aren’t the only ones with a special bake for Epiphany. The Spanish make Rosca de Reyes – a ring of fruit loaf, likewise with a trinket.

How to Make Galette des Rois

Step one – Preheat the oven to 200C/390F/Gas Mark 6. Gather your ingredients. 

I use a packet of ready rolled puff pastry for ease and fuss free cooking. If you can, make sure you get the all-butter version, as it’s so much better than the alternatives. As always, I find that cooking is much easier if I take a few moments to measure out all the ingredients first.

Step two – Cream the butter and sugar together until pale and fluffy.

Step three – Then add the grounds almonds, 1 egg and the almond extract. Mix to a smooth paste.

Step four – Unroll the pastry, and cut two circles of pastry. They shouldn’t be too big – I used a 17cm/7″  side plate. Lay out one of your pastry circles on a silicone mat or greaseproof paper on a baking sheet. Then spread the jam in a circle in the centre. Allow enough space around the edge to seal the top layer.

Step five – Cover the jam with the frangipane. Then sprinkle on the flaked almonds – they add crunch.

Step six – If you have one, hide your trinket or charm at this point. Cover with the second layer of pastry. Use a little water to seal the edges and crimp them carefully to prevent any leaks. 

Step seven – Using the tip of a sharp knife, score a pattern on the top. Brush the top with the remaining egg, beaten with the milk. You will have quite a lot of egg wash left over. Keep it in the fridge for up to a day so that you can add it to scrambled eggs.

Place in the oven, and bake for about 30 minutes, until golden brown. Allow your galette des rois to cool to room temperature before serving. If you don’t, the butter in the frangipane will still be liquid. 

Hints, Tips & Variations

• If you have any pastry and filling left over, you can make mini galettes in a bun tin.
• You can omit the jam but we think it balances the flavours – apricot is probably the most common, but here we have used cherry. We also like quince, and it works well in a galette à la normande (see below). 
• You can also add fruit (or even chocolate). For galette des rois à la normande, cut some slices of pear, sprinkle with lemon juice, and arrange them on top of the fragipane.  
• Try adding a little kirsch, rum or brandy to the fragipane mix.
• Prosciutto puff pastry twists or easy pesto and feta pastries are perfect for using up the scraps of pastry.

Paper crown cut with my Cricut Maker (gifted) using image #M44EC1 in design space. 

Recipe: Galette des Rois

Helen Best-Shaw

Galette des rois, a puff pastry pie filled with jam and frangipane, is a delicious French cake for Epiphany. Using ready-made pastry makes it easy to impress with this traditional dessert.

5 from 9 votes

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Baked Goods

Cuisine French

Servings 8 -10 servings

Calories 404 kcal

Ingredients

  

1x2x3x

• 320 g packet ready rolled puff pastry
• 80 g ground almonds
• 80 g caster sugar
• 80 g butter
• 1 egg
• 1 teaspoon almond extract
• jam
• almond flakes
• 1 egg and a tablespoon of milk for an egg wash

Instructions

 

• Preheat the oven to 200°C/390°F/Gas Mark 6.
• Unroll the pastry. Use a plate as a guide to cut two circles of pastry – not too big. I used a side plate.
• Cream the butter and sugar together, add the almonds, one egg and almond extract. Mix to a smooth paste.
• Lay out one of your pastry circles on a sheet of greaseproof paper on a baking sheet. Spread the jam in a circle in the centre. Allow enough space around the edge to seal on the top layer.
• Cover the jam with the frangipane, and sprinkle on the flaked almonds – they add a crunch.
• If you have one, hide your trinket at this point. Cover with the second layer of pastry, using a little water to seal the edges.
• Make sure the top layer is well crimped on, to stop any leakage. Using a knife, score a pattern on the top. Brush the top with the remaining egg, beaten with the milk. Place in the oven, and bake for about 30 minutes, until golden brown.

Notes

• If you have any pastry and filling left over, you can make mini galettes in a bun tin.
• You can omit the jam but we think it balances the flavours – apricot is probably the most common, but here we have used cherry. We also like quince, and it works well in a galette à la normande (see below). 
• You can also add fruit (or even chocolate). For galette des rois à la normande, cut some slices of pear, sprinkle with lemon juice, and arrange them on top of the fragipane.  
• Try adding a little kirsch, rum or brandy to the fragipane mix.
• Prosciutto puff pastry twists or easy pesto and feta pastries are perfect for using up the scraps of pastry.

Nutritional Information

• This recipe is 21 WeightWatchers Smart Points

Nutrition

Serving: 8servingsCalories: 404kcalCarbohydrates: 30gProtein: 7gFat: 29gSaturated Fat: 10gCholesterol: 62mgSodium: 187mgPotassium: 40mgFiber: 2gSugar: 11gVitamin A: 309IUCalcium: 34mgIron: 2mg

Keyword Epiphany Cake

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Update Notes: This recipe was originally posted in January 2013, but was rewritten and republished with new photos, step by step instructions and hints & tips in December 2019.