3 tablespoons (50 grams) of butter
4 tablespoons (60 grams) of sugar
4 tablespoons (65 grams) of grounded almonds
1 tablespoon (15 grams) of rum
1 pack of Pepperidge Farm Puff Pastry Sheets (in France pâte feuilletée)
1 trinket – a coin will do if you don't have one
Mix soft butter with sugar, ground almonds and one egg in a bowl, and then add rum and trinket. Unpack the pastry sheets and cut out two circles 8 inches (20 cm) in diameter.
Spread the almond mixture on one round pastry sheet, leaving one inch on the edges. Put drops of water on the edges. Put the second round pastry sheet on the sheet with the almond preparation and seal it.
If you want to get a shinny crust apply milk or a beaten egg on the top pastry sheet.
Cook at 425°F (220°C) for 20 minutes then 375 F° (190 °C) for 25 minutes.
It’s best to cook your Galette des Rois on a cookie sheet with wax paper underneath it (photo below).
Remember that when you eat your Galette des Rois the youngest person must get under the table and call out the names of those being served!
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