Written By Cynthia Annett-Hynes Dessert / Recipes Apr 6, 2011 Galette des Rois SHARE VIA: Facebook Twitter PinterestThis French dessert, also known as Twelfth Night cake or King cake, is traditionally topped with a gold crown and served on Epiphany (January 6th). The one who finds the hidden charm (or bean) in their slice gets to wear the crown!1 package frozen puff pastry (two blocks), thawed1 1/4 cup unsalted butter, softened1 cup granulated sugar2 1/4 cup blanched almonds3 large eggs, lightly beaten1/2 tsp. vanilla1 Tbsp. rum1 small trinket or large dried bean1 gold paper crownfor the glaze, 1 more egg, lightly beaten Preheat oven to 375°F. On a lightly floured surface, roll out 1 block of puff pastry to form a 10-inch square. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide. Repeat this step with the second block of puff pastry. Using a sharp paring knife, decorate one round with “s” shaped cuts, like swirly spokes going from the centre to the edge of the round. To make the filling, combine butter, sugar, ground almonds, vanilla and rum. Add the three lightly beaten eggs and mix until well blended. To assemble, place the undecorated round of pastry on a cookie sheet lined with parchment paper. Spread almond filling over the circle, leaving a 1-inch border. Using a pastry brush, glaze the border with lightly beaten egg. Place a trinket or dried bean in the filling. Place the decorated round of pastry over the filling, pressing the edges to seal. Glaze the top with lightly beaten egg. Chill in the refrigerator for 1 hour. Remove and bake for 25 minutes, or until the pastry has puffed up and is golden brown. Transfer to a wire rack to cool. Decorate with the gold paper crown. Note: if it is your first time observing this tradition, don’t forget to warn everyone about the hidden charm or bean! From web editor Rebecca Baugniet’s compendium 500 Pies and Tarts, Sellers Publishing, 2007. DessertRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Dessert / Recipes September 6, 2022 Masterclass — Plum Clafouti Masterclass July|August Plum ... Read More Breads/Pastries / Dessert / Recipes September 6, 2022 Sweet Endings — Simply the Zest Sweet Endings ... Read More Appetizer / Dessert / Main course / Recipes / Side dish August 30, 2022 Balkan Recipes The companion recipes to Cinda Chavich's article, My Balkan Food Memories, in the Sept|Oct 2022 issue of ... Read More Comments are closed.