Galette des rois
A classic French galette des rois made with flaky puff pastry and a rich almond frangipane filling. Beautifully golden, delicately patterned, and perfect for celebrations or an elegant dessert.
Updated : 02 December, 2025
Easy
About 45 min.
Ingredients
750 grams
Puff pastry
as needed
Flour
1
Eggs
For the filling
100 grams
Butter
100 grams
Sugar
1
Eggs
1
Egg yolks
100 grams
Almond flour
50 grams
Almond flakes
1 teaspoon
Almond extract
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Line a baking tray with baking parchment. Roll out half the pastry on a lightly floured surface until it measures roughly 25×25cm/10×10in and is slightly thinner than a pound coin. Cut out a 23cm/9in circle using the base of a cake tin as a guide. Transfer the pastry circle to the lined tray and cover with cling film.
Step 2
Repeat with the remaining pastry to create a second circle, placing it on top of the cling film and covering it again. Chill both circles until needed.
Step 3
For the filling, beat the softened butter with a wooden spoon or a mixer until creamy. Add the sugar and beat until very pale and fluffy.
Step 4
In a small bowl, whisk the egg and egg yolk together. Gradually add this to the creamed mixture, one tablespoon at a time, beating well after each addition so it incorporates smoothly.
Step 5
Once the mixture is light in both colour and texture, gently stir in the ground almonds, flaked almonds, and almond extract. Cover the bowl with cling film and chill for 15-20 minutes.
Step 6
When ready to assemble, remove the cling film from the pastry circles and leave one circle on the baking tray. Spoon the almond filling into the centre, shaping it into a gentle mound and leaving a 2cm/1in border around the edge. Brush the pastry border with some beaten egg. Carefully place the second pastry circle over the top and press the edges firmly to seal.
Step 7
To finish the edge, hold a small knife at right angles to the pastry and make small indentations all the way around to “knock up” the border. Then scallop the edge by pressing the indentations inward every 2cm/1in with the back of the knife. Brush the top of the galette with more beaten egg and chill for 30 minutes.
Step 8
Preheat the oven to 220°C.
Step 9
Brush the chilled galette again with the remaining beaten egg. Score a criss-cross pattern across the top with the tip of a sharp knife and pierce a couple of small steam holes in the centre. Bake for 25-30 minutes, or until the pastry is crisp, risen, and golden-brown.
Step 10
Allow to cool slightly before serving.
Author note
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