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Galette Des Rois

Galette Des Rois with a British Twist

A classic French recipe served on the day of Epiphany, Galette des Rois translates to the "Cake of Kings". This simple recipe uses a shop-bought puff pastry and easy-to-make almond frangipane filling. We have also used some mincemeat in the cake to add a Great British twist to this French classic!
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Prep Time 10 mins
Cook Time 40 mins
Chilling Time: 1 hr
Total Time 1 hr 50 mins
Course Baking, Dessert
Cuisine Christmas, French
Servings 8 portions
Calories 448 kcal

Ingredients
 
 

  • 375 g ready-rolled puff pastry
  • 75 g unsalted butter at room temperature
  • 50 g icing sugar
  • 75 g ground almonds
  • 1 egg medium
  • 2 tbsp mincemeat
  • 1 whole almond
  • 1 egg yolk beaten

Instructions
 

  • Dust a kitchen surface with flour and roll out the pastry to about 2-3mm thick. Using plates as templates, cut out two circles, a 20cm (for the bottom) and a 22cm circle (for the top). Place the circles in between two baking parchment sheets and refrigerate while you make the filling.
  • Beat the softened butter and icing sugar together until smooth using an electric handheld mixer. Add ground almonds, and an egg and beat until combined. Cover and pop it in the fridge for 20 minutes.
  • Place the 20cm circle of pastry on a baking parchment-lined sheet. Spread the mincemeat leaving a 2cm gap from the edge. Then spread almond filling on top, again avoiding the 2cm edge.
  • Hide one whole almond somewhere in the almond filling - whoever finds it is the winner (more on the game in the text above).
  • Using a pastry brush, brush the beaten egg yolk around the 2cm edge (reserve the rest of the yolk). Then cover with the 22cm circle of puff pastry, pressing down carefully to get rid of any air pockets around the filling and to seal.
  • Place the galette in the fridge for at least 1 hour, or up to 8 hours to chill.
  • Preheat the oven to 160° C Fan.
  • When ready to bake, take the galette out of the fridge and score the pastry in a spiral pattern using a blunt knife, taking care not to go through the pastry. Make a small hole in the middle of the galette for the steam to escape. Brush the top with the reserved egg yolk.
  • Bake the galette for 35-40 minutes, until golden brown.
  • Once cooked, leave the galette to cool down for 10-15 minutes and serve warm.

Notes

Slightly adapted from a recipe by Raymond Blanc

Nutrition

Calories: 448kcalCarbohydrates: 34gProtein: 7gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 65mgSodium: 149mgPotassium: 44mgFiber: 2gSugar: 10gVitamin A: 297IUCalcium: 33mgIron: 2mg
Keyword Alternative Christmas Dessert, Christmas Baking, Christmas Cakes, Christmas Recipes, Frangipane and Puff Pastry Pie, French Christmas Bakes, Galette Des Rois, Galette Des Rois with a Twist, Galette Des Rois With Mincemeat
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