This salsa is wonderful and goes great with tortilla chips or as a nutritious breakfast with oats and yogurt.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- ¼ cup almond paste
- ¼ cup white sugar
- 3 tablespoons unsalted butter, softened
- 1 egg
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 1 (17.25 ounce) package frozen puff pastry, thawed
- 1 dry kidney bean
- 1 egg, beaten
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
- Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
- Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
- Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
- Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners’ sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
- Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 85 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious only thing I did different was make it square instead of oval, a little more to enjoy.
Very easy to make. Two issues I came across. 1) The almond mixture was very thin which caused it to ooze out and burn. I probably should have added more flour to thicken up. 2) I cooked this 6 minutes shorter than suggested. Good thing I did because it was really burning. I think 425 is also very hot to bake something.
Very easy. Yummy and light. Added some water to beaten egg to make a wash otherwise followed it step by step . Hardest part was submitting a photo.
Easy delicious
Delightful! Used a full 8oz package of almond paste and it was too much – would probably reduce by a few tbsp or 1/5th of the loaf. Otherwise, absolutely wonderful. Will be making again!
I haven’t bit into it yet but, it turned out gorgeous! Using a pampered chef stoneware and the bottom is golden. Will finish this review after I taste it!
We had just come back from France and these were starting to appear in the patisseries. This was as good as the better ones we had in France and way better than others we had there! I didn’t want to waste any of the crust so I made mine rectangular.
No one believe that I actually made this! An absolutely perfect Galette de Rous. I did bake the first layer for about five minutes as recommended by many reviews, and the bottom did not dry out at all. I will be making this every year.
Easy to make. I put this one side by side with Whole Foods one and even though Whole Foods was very good, everyone thought that one was better! I did made the almond paste myself following the recipe by Carol on this site and I double the quantity . Also please note that step 3 calls for 2 sheets. You need one for the top and one for the bottom. Be mindful when you purchase the puff pastry sheets that you have enough…
Easy and delicious. Thanks for sharing.
This is not alone the simplest galette to make, but it is also the tastiest. My mother, who is French, thinks it’s better that that of the high end bakeries around her house!
A friend in France told me about Galette des Rois and I was so pleased to find this recipe. I made it for a bake sale, but I made little pastries from the trimmings when I cut the squares of puff pastry into circles, so I was able to get a taste. I baked it initially for nearly 20 minutes before I sprinkled it with powdered sugar, and I baked it until It was dark golden brown after that. I wanted to make sure there was no problem with underbaked dough as some had mentioned. I think it turned out beautifully, and when I sent my friend a picture, he said “Master! Fantastic!” I feel as if I could do even better on the next one, since it’s really not hard.
This is the best Galette I have eaten outside of France! The amount of cream is perfect for the circle of Pepperidge Farm puff pastry. Getting the powdered sugar to caramelize uniformly on top is tricky, so I usually take it out after 12 minutes when the sides start turning black. I have made this recipe every Epiphany with my children and it comes out puffy and delicious each time.
Really excellent recipe, so easy to make. I would agree with a few others that said 1/4 cup almond paste is not quite enough, many bites just tasted like puff pastry without much filling so next time I make it I will go to 1/2 cup almond paste and see how that is Great recipe otherwise!
In France, we make our own almond paste. It’s so, so easy to make. Mix butter,almond meal, sugar, eggs, rum & almond extract. I bake mine 375° for 30 mins.
Absolutley delicious! I was too lazy to cut a circle so I just made mine square. And I drizzled a powdered sugar glaze over the top instead of sprinkling it.
I wish almond paste didn’t gum up my food processor so much, but it is what it is. This recipe takes me back to Paris, France, my freshman year of college on my study tour in January. Very authentic.
This was an amazing recipe! I used canned almond filling and omitted the sugar. Super easy and wonderful. Brought me right back to sitting around the table with my friend’s French host family.
Loved this recipe!!!! It was sooooo easy and quick to do. For years we have been buying expensive gallette des rois at a bakery and we made this recipe for the first time this year! It was great eating it right out of the oven – better than any we have purchased before. What a treat :o) My husband is actually the one who made it and he put extra almond paste in, just because he wanted to make sure it was really tasted, but we all agreed that next time he will only put the 1/4 cup in, just like the recipe says, because it would have been plenty. We are excited to have a new family tradition! Thanks so much for the recipe!
Very good, and a lot of fun!
A hit amongst my family members. I placed the dessert in a square pan lined with parchment paper. When done i pulled it out of the pan. My familes favorite dessert now.