04 January 2017

Ephiphany Recipe


To commemorate the end of the twelve days of Christmas, it is a French tradition to bake this delicious flaky pie.

Much like the sixpence in the Christmas pud, you might find a couple of figurines hidden inside this delicious pastry. Whoever finds them will be crowned King & Queen for the day, and have their dreams realised!

You will need:

For the puff pastry:
400g of all butter, ready rolled puff pastry
1/2 an egg yolk
For the almond cream:
75g of unsalted butter
75g icing sugar
75g almond flour
1 egg
1 egg yolk
1 tbsp cognac
For the glaze:
1 egg
1/2 egg
1 1/2 tsp single cream

Cut two circles out of your pastry, one 20cm and one 22cm in diameter. Refrigerate these for at least one hour.

Mix all your almond cream ingredients in a bowl until smooth.

Assemble your Galette by placing the larger pastry disc in the tin and filling with the cream (don’t forget to add your figurine!). Give the top an egg wash. Place the remaining pastry on top and seal the edges. Refrigerate again to firm up the pastry.

Preheat your oven to 180. Mix your glaze ingredients together and brush the top of the pastry.

Place in the oven for 45 minutes.

When it’s time to cut the pie, look out for the figurine! (This dish is best eaten with a fork to avoid any hazards.) Enjoy!


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