Galette des Rois: King Cake for Epiphany
{serves 8}
1/2 recipe rough puff pastry (save the other half for another use)
7 ounces almond paste
3 tablespoons powdered sugar
2 tablespoons orange zest
1/4 teaspoon almond extract
1 egg
egg yolk + 2 teaspoons water
Beat the almond paste, powdered sugar, and orange zest together until combined. Beat in the almond extract and egg until incorporated. Set aside.
Line a cookie sheet with parchment. Divide rough puff into two equal parts. (Remember, you're using only 1/2 of this recipe.) Roll one half of the dough a little larger than a 9" circle. Use a cake pan as a guide to trim with a paring knife. Place on the prepared pan.
Spread almond filling on top, spreading evenly, leaving a 3/4" or so border. Brush edge with water.
Roll the other half of the rough puff into another 9" circle. Press the edge with your fingers to seal. dip the end of a table knife into flour and press into the sides of the sealed cake to crimp. Refrigerate for 30 minutes.
Preheat oven to 425. Whisk egg yolk and water together. Remove the galette from the refrigerator and brush the top with the egg wash, taking care to avoid the edges and sides. Use the tip of a paring knife to score a decorative pattern on top. Make 6 small vents within the pattern.
Place in the oven and immediately reduce the heat to 400. Bake for 35-40 minutes, or until golden brown. If browning too quickly, tent with foil.
Remove from oven and cool completely before serving.
Please see the full post for more details and photos: https://www.bakeat350.net/2020/01/galette-des-rois-king-cake-for-epiphany.html
