Galette des Rois

Traditionally served over Christmas for Epiphany, a Galette des Rois, or 'king cake', is a simple pastry dessert with a rich, buttery almond filling, similar to a frangipane. Nisha Thomas' easy Galette des Rois recipe makes this a perfect Christmas dessert or treat for any time of year.

This recipe calls for ready-made puff pastry, but if you're up for it making your own from scratch is well worth the effort and will drastically improve the texture and flavour of this galette. Take a look at our guide on how to do it here.

First published in 2015

I was first introduced to Galette des Rois a couple of months back by my boss who made it for us fresh out of the oven on a warm summer day. It was love at first bite and I had to get the recipe from her.

It's such an easy one to follow, and makes for a great tea time snack or even a dessert if served warm with a scoop of vanilla ice cream. She went on to explain that the cake is made to draw the kings to Epiphany and that traditionally, a figurine, la feve (or broad bean) is hidden in the cake and the person who finds it in his slice gets to become the king for the day. The trinket can be anything from a coin to a plastic figure. How fun right?

I served this recently at a tea party and was very tempted to hide something in the cake. But due to last minute chaos (or lack of planning) I completely forgot about it. I'm definitely going to do that the next time. Usually the galette is made round, but since we get ready-made puff pastry in rectangular form, I chose to keep the shape as is. Whatever the shape, this easy-to-make treat is sure to please your taste buds.

If short on time, you can skip the chilling of the almond filling before assembling, although the chilled mixture will give a slightly better finish. Alternatively, if making ahead, the filling can be refrigerated for about a week and freezes well for about 3 months. Thaw overnight in the fridge when ready to use. These can be made as mini tarts as well.




  • 2 sheets of puff pastry, thawed if frozen
  • 110g of unsalted butter, at room temperature
  • 100g of granulated sugar, or caster sugar
  • 100g of ground almonds
  • 2 eggs
  • 1/4 tsp vanilla extract, optional
  • 60ml of double cream
  • 1 egg white, lightly beaten for the egg wash


For the filling, whisk together the butter, sugar, ground almonds, whole eggs and vanilla extract (if using) until smooth. This can be done in a food processor if preferred
Slowly fold in the cream – make sure you don't whip it as this will make it rise during baking. Cover the bowl with cling film and chill for at least 30 minutes in the fridge
Preheat the oven to 170°C/gas mark 3 1/2. Line a large baking tray with baking paper
When ready to bake, place one of the puff pastry sheets on the baking paper and generously spread the almond filling over the sheet, leaving a 1.5cm border around the edge
Brush the pastry border with the beaten egg white and top with the second sheet of puff pastry. Seal the edges firmly by pinching them together – this will ensure the filling doesn't ooze out while cooking. Lightly score the top with a knife to create a diamond pattern
Cover the top and edges with the remaining egg wash to glaze and place in the middle of your oven. Bake for 30 minutes or until the pastry is crisp, flaky and golden brown
Set aside to cool for 5 minutes, then slice into portions and serve warm
First published in 2015

Nisha is a freelance writer, avid food blogger and wannabe food photographer.

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