Are your familiar with the Galette des Rois celebration at Epiphany ? In France, this tradition is still very popular and takes place on January 6th. A lucky charm is hidden in the cake and the one who finds it in its piece becomes the king of the day.
The Galette des Rois from northern France is a traditional recipe made of puff pastry and almond cream filling. This one is lighten with apple and cranberries. Definitely the queen of the party!
1 sheet of Puff pastry
1/3 cup Butter (80g)
4/5 cup Almond Powder (80 g)
1/4 cup Sugar (60g)
1 oz Dried Cranberries
2 eggs and 1 yolk
- 1/2 lemon
3 ts Rhum (5 cl)
2/3 drops Bitter Almond Extract
Cut two circles of 10 inches (26 cm) out of the puff pastry sheet (the homemade recipe is coming soon on Be Miam ! – it is quiet long to make but much much better).
Peel and core the apples and cut in small pieces. In a pan, cook the apples with 1 1/2 tablespoons of butter and 1 tablespoon of brown sugar. Let it caramelized and deglaze with lemon juice.
Cut the dried cranberries very thin and put it in a cup with rhum.
In a bowl, mix almond powder, remaining brown sugar and butter and 1 egg.
Put one circle of puff pastry on a baking sheet. Spread the apples pieces equally, leaving a 2cm in border all around the edge of the puff pastry. Sprinkle cranberries over it. Pour almond filling on the top. Don’t forget to put a charm in the mixture.
Preheat the oven to 180C (350F).
In a separate bowl, mix one egg and a yolk.
Brush puff pastry borders on 2 cm from the edge. Lay the second sheet of puff pastry over the first. Stick the borders. Glaze the puff pastry on the top with egg-yolk.
Cook in oven for 35 – 40 minutes.