This Galette des Rois (Kings’ cake) is filled with a sweet pistachio mixture. The traditional Epiphany dessert is made with almond cream, called frangipane, so this was an obvious substitution. The green pistachios give the treats a nice color contrast, and work well with the flaky crust.
I got some Harry Potter fèves last time I went to Paris, which you can see in these pictures. The girls are obsessed with the series, so when I brought them out for the photos they went nuts. If you were to serve individual sized galettes, as I have done here, you should hide a fève in one of the dishes and let each person choose a plate at random. Just make sure to hide the fève well so that the naughty ones who peek can’t figure out where you hid it. Whoever finds the fève is Queen or King for the day!
1. Info for Galette Des Rois a la Pistache (Pistachio Kings Cake)
- Cook Time: 20 mins
- Total Time: 45 mins
- Servings: 18
- Calories: 280 kcal
2. Ingredients for Galette Des Rois a la Pistache (Pistachio Kings Cake)
- 36 (5 x 5-inch) squares puff pastry dough (store-bought)
- 2 eggs, at room temperature
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla bean
- 2 teaspoons Armagnac (optional)
- 1-1/4 cups granulated sugar
- 5 ounces roasted, unsalted pistachio nuts, shelled
- 8 tablespoons unsalted butter, at room temperature
- 1 egg yolk
- 1 tablespoon milk
3. Directions:
- Preheat the oven to 375°F.
- Line a cutting board with plastic-wrap. Place all the pistachios onto the cutting board. Cover them with another layer of plastic wrap. Slightly crush the nuts using a meat tenderizer mallet. Transfer them to a blender, a food processor or spice grinder. Make sure you stop before it turns into nut butter. I use the VitaMix Dry Blade Container. The result should be a fine mill.
- Using a handheld mixer, whisk the eggs with about 5 tablespoons of sugar until they’re pale, yellow. It will take about 5-6 minutes. The consistency must be very airy. Add Armagnac if you’re using it. Set aside.
- Cream the butter with another 5 tablespoons of sugar. Pour in the egg mixture. Add the pistachio mill. Mix until the batter is smooth. Add salt.
- Using a paring knife, scrape and gather all the grains of the vanilla bean. Add the grains of vanilla to the egg mixture.
- Using a fork, beat the remaining egg yolk with a tablespoon of milk.
- Using a 3-7/8-inch (98-millimeter) scalloped-edged circle cutter, create 9 puff pastry disks and 9 other disks using a 3-7/16-inch (88-millimeter) scalloped-edged circle cutter. Reserve the puff pastry remnants for appetizers (see tips)!
- Line 3 baking sheets with a silicone mat or a sheet of parchment paper. Place the smaller-sized puff pastry disks onto the baking sheets. Prick the dough with a fork. Spread about 1-½ to 2 teaspoons of pistachio cream in the center of each disk. Lightly brush the puff pastry around the mound of pistachio cream with egg wash. Place a second layer of puff pastry (using the larger-sized puff pastry disks) over the pistachio cream. Press with your thumb around the pistachio cream to ensure both puff pastry pieces are sealed well.
- Using the tip of a paring knife, create a grid (or flower) design on the puff pastry dough and brush the top with more egg wash. Chill in the refrigerator for about 15-20 minutes prior to baking.
- In a saucepan, dissolve the rest of the sugar in 1/4 cup of water. Bring the water to a boil, then reduce the heat to medium-low for 2-3 minutes. If you fancy more Armagnac flavor, add a drop to the simple syrup. Set aside.
- Bake for 5 minutes at 375°F, then lower the temperature to 350°F and bake for another 15 minutes until the top is golden.
- Open the oven. Using a silicone brush, glaze the mini galettes with the warm simple syrup and bake for an additional 3 minutes to get a nice golden crust and glossy look.
- Let the galettes cool for a few minutes.
- Bon appétit, and find out who is the Queen or King!
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