almond puff pastry king's cake

★★★★★ 2
a recipe by
Phyllis Brescia
The Villages, FL

This is a wonderful recipe to share with others.

Blue Ribbon Recipe

This is the French version of a king cake called a Galette des Rois. It's commonly eaten in the days leading up to and after the Epiphany on January 6th. We're used to the sweet yeast bread version served around Mardi Gras. This king cake has buttery layers of flaky puff pastry with a dusting of powdered sugar on top. Inside, there is a layer of frangipane that has a buttery almond custard flavor. Since it starts with a box of puff pastry dough, this rich and delicious French king cake is easy to prepare.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For almond puff pastry king's cake

  • 1/2 c
    butter softened
  • 1/2 c
  • 1
  • 2 Tbsp
    all-purpose flour
  • 1/2 c
    ground almonds
  • 1 pkg
    puff pastry dough
  • 1 lg
    egg, beaten
  • confectioners' sugar

How To Make almond puff pastry king's cake

  • Defrosting puff pastry.
    Defrost puff pastry dough the night before making it in the refrigerator. Preheat oven to 415 degrees.
  • Creaming butter and sugar.
    To prepare the frangipane or almond filling, cream butter and sugar lightly.
  • Adding an egg.
    Add the egg.
  • Adding flour.
    Add the flour.
  • Adding ground almonds.
    Add the ground almonds in portions. Set aside.
  • Puff pastry rolled into a square.
    Using a generous dusting of flour on the counter and on a rolling pin, roll out one sheet of puff pastry dough into an 11 inch square.
  • Cutting puff pastry into a circle.
    Using a 10-inch pie pan turned upside down as your guide, cut a circle out of the dough with the tip of a knife.
  • Circle of puff pastry on a parchment paper-lined baking sheet.
    Refrigerate the sheet on a baking sheet lined with parchment paper. Repeat rolling and cutting the second sheet.
  • Frangipane in the center of the puff pastry.
    Pour frangipane filling into the center of the first sheet of pastry leaving a 1 1/2-inch margin for the edge.
  • Brushing the edges with an egg.
    Lightly brush the edge with beaten egg.
  • Second piece of puff pastry on top and sealing edges.
    Place the second sheet of dough on top of the first. Press the edges with a fork very firmly.
  • Brushing puff pastry with egg wash.
    Lightly brush the top of the galette with more of the beaten egg.
  • Criss-cross pattern and slit cut into puff pastry.
    Using a sharp pointed knife, make decorative crisscross patterns on the top sheet and a few small slits so that steam can vent while baking.
  • Baking the puff pastry.
    Bake for 15 minutes in the preheated oven. Avoid opening the oven while baking as the pastry may not fully puff.
  • Quickly dusting with powdered sugar.
    Remove the galette from the oven and quickly dust it with the confectioners' sugar.
  • Continuing to bake the puff pastry.
    Return to the oven for 12 to 15 more minutes until the top is golden brown. Let cool before serving.