Galette De Rois

So last week it was epiphany, and with my Belgian background, there was no way I wasn’t making a galette de rois.

In Belgium, on epiphany it’s a tradition to have one of these bad boys, and you bake a small figurine into it, then whoever gets the slice with the figurine in it is king for the day and people would have to do what they say.

It is so delicious, and it just reminds me of childhood.. mmmmmmm.



  • 400g ready-made puff pastry
  • 2 tbsp apricot jam
  • 100g softened butter
  • 100g caster sugar
  • 1 lighly beaten egg
  • 100g ground almonds
  • 2 tbsp cognac or dark rum


  1. Heat the oven to 200C/fan180C/gas 6.
  2. Divide the ready-made puff pastry in half, roll out each piece and cut into a 25cm round. Put one round on a baking sheet and spread with the apricot jam to within 2cm of the edges.
  3. Beat together the softened butter and caster sugar until light and fluffy, then beat in the egg. Stir in the ground almonds and cognac or dark rum.
  4. Spoon the mixture over the jam, spreading it evenly, press the figurine into the almond paste and brush over with a little more. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg.
  5. Bake for 20-25 mins until crisp and golden. Serve warm or cold.



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