Name: Galette des Rois (French King Cake)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: French
Ingredients: 2 sheets puff pastry, thawed; 1 cup almond flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour; 1 egg yolk; 1 tablespoon milk; pinch of salt

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Galette des Rois (French King Cake) is a classic French pastry that combines buttery, flaky puff pastry with a rich almond frangipane filling. I love how the crisp golden layers contrast with the smooth almond cream inside, creating a dessert that feels both elegant and comforting. Traditionally served during Epiphany in France, this cake is simple to prepare yet impressive enough for celebrations or special gatherings.

Galette des Rois (French King Cake)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 sheets puff pastry, thawed

1 cup almond flour

½ cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

1 egg yolk

1 tablespoon milk

pinch of salt

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper to prevent sticking.

In a mixing bowl, I beat the softened butter and sugar together until the mixture becomes light and creamy. I then add the eggs one at a time, mixing well after each addition so the filling stays smooth.

Next, I stir in the almond flour, all-purpose flour, vanilla extract, and a pinch of salt until the mixture forms a smooth frangipane cream.

I place one sheet of puff pastry on the prepared baking sheet and spread the almond filling evenly in the center, leaving about a 1-inch border around the edges.

I lightly brush the edges with water and place the second sheet of puff pastry over the top. I press the edges firmly to seal the pastry.

Using a knife, I gently score decorative patterns across the top of the pastry without cutting all the way through.

In a small bowl, I whisk the egg yolk with the milk and brush this mixture over the pastry to give it a glossy golden finish.

I bake the galette for 30 to 35 minutes until the pastry is puffed and beautifully golden brown. After baking, I allow it to cool slightly before slicing and serving.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Servings: 8 servings

Calories: approximately 420 kcal per serving

Variations

I sometimes add a few variations to change the flavor while keeping the traditional base. One option I enjoy is adding a small amount of almond extract for a stronger almond aroma. Another variation I like is mixing a bit of orange zest into the frangipane to add freshness and brightness.

For a fruit twist, I occasionally spread a thin layer of raspberry jam beneath the almond filling. I also like adding sliced almonds on top before baking for extra crunch and texture. When I want a slightly lighter filling, I replace a small portion of the almond flour with finely ground hazelnuts.

Storage/Reheating

I usually store leftover galette in an airtight container at room temperature for up to two days. If I need to keep it longer, I place it in the refrigerator where it stays fresh for about four days.

To reheat, I prefer using the oven at 300°F (150°C) for about 8–10 minutes. This helps restore the crispness of the puff pastry. I avoid reheating it in the microwave because it can make the pastry soft instead of flaky.

FAQs

What is traditionally hidden inside a Galette des Rois?

In traditional French baking, I place a small charm called a “fève” inside the cake before baking. Whoever finds it in their slice is crowned king or queen for the day.

Can I make Galette des Rois ahead of time?

I sometimes prepare the frangipane filling a day in advance and keep it refrigerated. When I am ready to bake, I simply assemble the pastry and place it in the oven.

Can I use homemade puff pastry?

I often use store-bought puff pastry for convenience, but homemade puff pastry works beautifully and gives the dessert an even richer, flakier texture.

How do I keep the filling from leaking out?

I make sure to leave a border around the filling and press the edges firmly to seal them. Brushing the edges lightly with water also helps the pastry stick together.

Can I freeze Galette des Rois?

I sometimes freeze the assembled unbaked galette. When I want to bake it, I place it directly in the oven from frozen and simply add a few extra minutes to the baking time.

Conclusion

Galette des Rois is a timeless French dessert that brings together flaky pastry and rich almond filling in the most delicious way. I love how simple ingredients transform into a beautiful cake that feels festive and special. Whether I prepare it for Epiphany or simply as a weekend treat, this pastry always delivers a comforting, elegant dessert that everyone enjoys.

📖 Recipe:

Galette des Rois (French King Cake)

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Author: Cheryl
Total Time: 55 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Galette des Rois is a classic French pastry made with flaky puff pastry and a rich almond frangipane filling. The golden crust and smooth almond cream create an elegant dessert traditionally served during Epiphany.

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, beat the softened butter and sugar together until light and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the almond flour, all-purpose flour, vanilla extract, and a pinch of salt until a smooth frangipane cream forms.
Place one sheet of puff pastry on the prepared baking sheet and spread the almond filling in the center, leaving about a 1-inch border.
Lightly brush the edges with water and place the second sheet of puff pastry over the top. Press the edges firmly to seal.
Score decorative patterns on the top of the pastry using a knife without cutting through.
Whisk the egg yolk with the milk and brush the mixture over the pastry.
Bake for 30 to 35 minutes until puffed and golden brown.
Allow the galette to cool slightly before slicing and serving.