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 girl.
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!
- 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
Preheat oven to 200°C/392°F.
Spread out one of the pastry sheet on a baking sheet and poke it with a fork.
In a large bowl, mix the margarine, almond meal, almond cream and vanilla powder until well combined.
Add the cornstarch and mix until smooth.
Pour the almond paste into the center of the pastry shell.
Add the second pastry sheet on top and pinch it close.
With a knife, draw some diamonds shapes on top or anything you like.
With a brush, paint the top with some of the almond cream.
Bake for about until 30 minutes or until golden brown.
Enjoy warm or at room temperature!