Galette des Rois is a traditional Christmas pastry made in France for the Epiphany. It consists of a golden, flaky pastry with a filling – usually frangipane (almond paste). Other versions include different fillings like pear and chocolate or raspberry, but for this recipe I wanted to keep things traditional. The frangipane filling is simple to make and I’ve always loved it, even though I’m not usually a fan of almond flavoured sweets like marzipan or financiers.
In theory, this isn’t usually a vegan recipe, as it includes butter and eggs, but whenever I can, I like to try to make vegan versions of my recipes – and I was very pleased with the results! This recipe will really help ring in the new year in style. As it’s a special, holiday pastry it’s really just a once-a-year treat for the 6th of January, and that makes it even more special – bringing back so many good memories of when I was just a kid.
One last thing – traditional galettes des rois always contain a tiny porcelain figurine called a “fève”. This gets hidden in the pastry and whoever finds it is the King (or Queen) and gets to (has to) wear a crown. So if you’re making this recipe just for yourself, I guess that means you’re automatic royalty! Happy new year everybody, and hope you enjoy your galettes as much as I do.
As always, let me know if you try out this recipe and tag me @berlinandcoconuts!
Ingredients
- 2 puff pastry sheets
- 2 cups of almond meal, 200 g
- 1 tsp pure vanilla powder
- 1/4 cup softened margarine, 50 g
- 2/3 cup almond cream, 150 ml
- 2,5 tbsp cornstarch 20 g
- some more almond cream, for coating
Instructions
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Preheat oven to 200°C/392°F.
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Spread out one of the pastry sheet on a baking sheet and poke it with a fork.
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In a large bowl, mix the margarine, almond meal, almond cream and vanilla powder until well combined.
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Add the cornstarch and mix until smooth.
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Pour the almond paste into the center of the pastry shell.
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Add the second pastry sheet on top and pinch it close.
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With a knife, draw some diamonds shapes on top or anything you like.
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With a brush, paint the top with some of the almond cream.
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Bake for about until 30 minutes or until golden brown.
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Enjoy warm or at room temperature!
Liz says
Hi, this look delicious! Hoping to make this for epiphany at the weekend. Can I buy almond cream, like soya cream, or do I make it from scratch from almonds? Thanks!
melissa says
Hey Liz, I actually used almond cream from the store for this recipe. I haven’t tried to make it from scratch but I’m sure this can work! Let me know how the recipe goes! xx Melissa