Galette des rois or Kings’ Cake is made with flaky pastry around an almond filling. It is traditionally served in France on the Epiphany, but it is fun to make (and eat) any time of year. Hidden inside the galette is as small fève, a porcelain figurine. The person who finds the fève in his or her piece is crowned king for the day. Note: you can use a bean or a marble or any other small, hard, unmeltable object in place of a porcelain figurine.


What you need for a Galette des rois:
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  You can make your own puff pastry if you want but the Pepperidge Farm frozen puff pastry will taste just as good and save you a lot of work.
1 fève (or substitute)
1 egg, beaten
1 tablespoon confectioners’ sugar for dusting

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 and process until smith, 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 a 11-inch circle into 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 ½ inch margin at the edges. Press the fève (or other small object) down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. If you choose, use a fork to press the edges again and make an attractive pattern. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. You will not use the entire egg. Use a knife to make a criss cross patter 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 wire rack to cool.
Serve warm or cold. Make sure to tell everyone about the fève or substitute. You can also make a paper crown to crown the person who finds the fève.

Enjoy this flaky, almondy pastry!

-Laura Hess ’16