galette des rois

We learned a lot about French holidays during Isabella’s time in a French Dual Language program back at our old elementary school in Brooklyn. One of my favorites is surely enjoying Galette des rois, a puff pastry cake with a creamy almond filling, served on January 6th to celebrate the Epiphany (the arrival of the Three Kings to visit Jesus). My friend who grew up in the south of France used to make a yeasty, candied fruit cake, which is more common in that region. I’ve never had that version, and will have to one day give that recipe a try.

Galette des rois |

This recipe takes a rather big liberty in that I’m using my Light Rough Puff Pastry (it has half the butter of normal puff pastry). In testing out rough puff pastry (say that fast three times!) recipes last year, I found that I liked this version with less butter better than the usual 1:1 ratio of butter and flour (go figure).

Galette des rois |

As usual, I forgot to order fèves, and Virginia is in no way parting with the ones she’s won in years past (the winner gets to be king or queen for the day). So, instead, I’ll use an almond or dried bean, so we can all have a chance at being royalty.

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This recipe is now part of my new site, Simmering. It can be found by searching the archives here.