Galette Des Rois

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Ingredients:

1 package frozen puff pastry sheets, thawed

100 grams powdered almonds

100 grams powdered sugar

50 grams butter, melted

2 Tbs. rum

1 egg

1 egg yolk

1 small bean or small  Porcelain favor

Preparation:

Combine melted butter, powdered almonds, sugar and rum. Mix well. Add egg. Roll out 1 sheet of puff pastry until very thin. Cut into a large circle and place on cookie sheet (not dark metal or the pastry may brown too much). Spread almond filling on pastry. Roll out second sheet of puff pastry and cut in a circle the same size as the first sheet. Dampen edges of bottom pastry with egg yolk. Place small bean or favor on filling and top with second pastry sheet. Seal edges with fork. Cut slits in top to allow steam to release during baking. Trace concentric circles on top with knife without perforating the pastry. Bake at 425˚ in lower third of oven for 30 minutes.  Last 5 minutes of cooking, sprinkle with powdered sugar for glaze.

Serving Suggestion:

Slice the Galette into as many slices as the number of your guests you are serving. Plate the slices and have someone who was not in the room while you sliced the Galette distribute the slices to guests.

Variation:

Substitute your favorite fruit filling for the almond paste. Personally, I enjoy apricot. Be sure the filling is spread very thin or the pastry will not rise properly.

History:

This Galette is a traditional pastry during the month of January to celebrate the Epiphany. The person receiving the bean or favor is crowned and becomes King or Queen for the day. The rest of the family or guests must accommodate the King (Rois) or Queen’s wishes for the rest of the day.

We always have Galette Des Rois when we celebrate 3-Kings.