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Galette des Rois (King Cake)

Galette des Rois, or King Cake, is a traditional French pastry enjoyed during Epiphany in January. It consists of buttery puff pastry filled with a rich almond cream called frangipane. Hidden inside is often a small figurine, known as a fève, and the person who finds it in their slice is crowned king or queen for the day. With its golden, flaky crust and luscious almond filling, Galette des Rois is both festive and delicious, making it a centerpiece for celebrations and gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 2 sheets puff pastry (thawed if frozen)
  • 1 egg beaten (for egg wash)
  • 1 small figurine or almond optional, fève
  • Frangipane Filling:
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 cup almond flour
  • 2 large eggs
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour

Method
 

  1. Prepare frangipane: In a bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in almond flour, all-purpose flour, almond extract, and vanilla until smooth and thick. Chill filling for 20 minutes to firm up slightly.
  2. Prepare pastry: Preheat oven to 375°F (190°C). Roll puff pastry sheets slightly to even thickness. Cut two equal circles about 10 inches in diameter (use a plate as a guide). Place one circle on a parchment-lined baking sheet.
  3. Fill galette: Spread frangipane filling evenly over pastry, leaving a 1-inch border around the edges. If using a fève, place it in the filling, pushing it gently down. Brush border with beaten egg.
  4. Assemble top: Place second pastry circle over filling. Press edges together to seal, then crimp with a fork. Brush top with egg wash for shine.
  5. Decorate: Using the back of a knife, score decorative patterns (sun rays or diamonds) into the pastry without cutting through. This is traditional and helps vent steam.
  6. Bake: Place galette in oven and bake 35–40 minutes until pastry is puffed and golden brown. Rotate tray halfway through for even baking.
  7. Cool and serve: Allow galette to cool for at least 10 minutes before slicing. Serve warm or at room temperature. Whoever finds the fève is crowned king or queen!

Nutrition Facts (per serving)

Calories: 430kcalCarbohydrates: 34gProtein: 8gFat: 30g

Notes

Store leftovers at room temperature for up to 2 days.
You can replace frangipane with pistachio or hazelnut cream for variations.
Best served with sparkling cider or champagne.

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