Galettes des Rois
8-10 servings
1 sheet puff pastry, homemade or store bought, preferably made with all butter
all-purpose flour for dusting
1/3 cup finely chopped toasted pecans
1/3 cup granulated sugar
1 tablespoon all-purpose flour
2 tablespoons unsalted butter, cut into small pieces
pinch salt
1 teaspoon rye whiskey or bourbon
1 large egg
1 medium apple
1 teaspoon lemon juice
1 teaspoon heavy cream or water
Preheat the oven to 375º F. Break the egg into a small bowl and whisk to mix the egg and yolk uniformly. In the bowl of the food processor, combine the pecans, sugar, flour butter, rye, and half the beaten egg until well mixed. Refrigerate the filling for 1/2 hour.
Roll out the sheet of puff pastry to 1/8-inch thick. Using a 9-inch plate as a guide, cut out 2 circles. In one, cut out a 2-inch circle out of the center, reserving the circle. Place the intact circle on a parchment or silicone lined baking sheet. Spread the filling on the circle leaving a 1 1/2-inch border. Peel, core, and slice the apple and toss with lemon juice in a small bowl. Top the pecan mix with the apple slices. Mix the remaining egg with the cream or water. Brush the border of the base and top with the second circle. Seal by pressing the edges together. Lightly score the top in curved lines. Set the baking sheet in the freezer for 1/2 hour.
Remove and brush with egg wash - be very careful not to let the egg wash drop along the sides as it will hinder even rising as evidenced by our slightly lopsided galette. Brush the cut-out circle with wash as well. Bake in the center of the oven for 1/2 hour. Reduce the heat to 325º F and bake for an additional 20 to 30 minutes. Let cool. Serve warm or at room temperature either unadorned or with freshly whipped cream.
8-10 servings
1 sheet puff pastry, homemade or store bought, preferably made with all butter
all-purpose flour for dusting
1/3 cup finely chopped toasted pecans
1/3 cup granulated sugar
1 tablespoon all-purpose flour
2 tablespoons unsalted butter, cut into small pieces
pinch salt
1 teaspoon rye whiskey or bourbon
1 large egg
1 medium apple
1 teaspoon lemon juice
1 teaspoon heavy cream or water
Preheat the oven to 375º F. Break the egg into a small bowl and whisk to mix the egg and yolk uniformly. In the bowl of the food processor, combine the pecans, sugar, flour butter, rye, and half the beaten egg until well mixed. Refrigerate the filling for 1/2 hour.
Roll out the sheet of puff pastry to 1/8-inch thick. Using a 9-inch plate as a guide, cut out 2 circles. In one, cut out a 2-inch circle out of the center, reserving the circle. Place the intact circle on a parchment or silicone lined baking sheet. Spread the filling on the circle leaving a 1 1/2-inch border. Peel, core, and slice the apple and toss with lemon juice in a small bowl. Top the pecan mix with the apple slices. Mix the remaining egg with the cream or water. Brush the border of the base and top with the second circle. Seal by pressing the edges together. Lightly score the top in curved lines. Set the baking sheet in the freezer for 1/2 hour.
Remove and brush with egg wash - be very careful not to let the egg wash drop along the sides as it will hinder even rising as evidenced by our slightly lopsided galette. Brush the cut-out circle with wash as well. Bake in the center of the oven for 1/2 hour. Reduce the heat to 325º F and bake for an additional 20 to 30 minutes. Let cool. Serve warm or at room temperature either unadorned or with freshly whipped cream.
Thor with his cake and crown.
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