1 box puff pastry sheets, thawed
1 cup blanched almonds, finely ground
½ cup softened butter
½ cup sugar
2 eggs
1 Tbsp. flour
¼ tsp. salt
2 egg yolks
2 Tbsp. water
1 tsp. pure almond extract
½ tsp. pure vanilla extract
Preheat the oven to 375 degrees F and line a baking
sheet with parchment paper.
Using a food processor, finely grind almonds and set
aside.
On a well-floured surface, roll out one sheet of puff
pastry.
Using a 10-inch dinner plate, cut the pastry dough into
a circle and place it onto the lined baking sheet.
Repeat this step and set the second circle aside while
you assemble the filling.
Using an electric mixer, cream the butter and sugar
together until light in color.
Add in the flour and salt and mix to incorporate.
Add in the eggs, one at a time, followed by the extracts.
Spread the mixture into the center of the puff pastry
on the baking sheet, making sure to leave a couple of inches around the edges.
 |
| The recipe forgets to tell you to add the ground almonds, but they go in the filling. (I used almond flour for the ground almonds and it worked great.) |
In a small mixing bowl, whisk egg yolks with 2
tablespoons of water, and brush the egg wash around the edges of the filled
pastry.
Top the pastry with the second puff pastry round and fold the edges over. Crimp them well to make sure the Galette des Rois is well sealed.
 |
| Makings of greatness! |
Brush the top with the remaining egg wash.
Bake in preheated oven for 25-30 minutes or until puffed
and golden. Remove from the oven and cool slightly.
 |
| Beauty. Sheer beauty. |
Dust the top with powdered sugar and serve warm.
 |
| I cut it into sixths with a pizza cutter. I don't know if that was the right thing to do, but it worked. |
My Rating: 5/5 "Loved this. So much. It's incredibly easy, to begin with, for all it ends up being so beautiful and delicious. The filling is utterly delectable. The pastry is flaky and wonderful. They complement each other perfectly. Make this to impress without breaking the bank."
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