Galette des rois aux pommes (King’s cake)

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You know what I love about the French? They never stop feasting. Just when everybody here in the States is stocking up on green smoothies and kale salads, the French are out buying frangipane-filled pastry cakes like this galette des rois from their local boulangerie.

Galette des rois aux pommes

While we’re taking down our Christmas decorations and sulking over the end of the holiday celebrations, the French are preparing for yet another chance to gather together and eat like royalty. This, my friends, is why I love the French so very much.

In the spirit of embracing my inner Francophile, I’m continuing to indulge like it’s December 2015 and sharing this Galette des rois aux pommes with you.

galette des rois

La Galette des rois (literally, cake of kings) is a puff pastry cake filled with almond cream (frangipane) and served on Epiphany Day, January 6th. In France, this kind of cake is served throughout the month and is really what the holiday is known for rather than the holiday’s religious origin.

Traditionally, a trinket or charm is hidden inside the cake, and whoever receives the slice of cake with the hidden item is chosen as King or Queen for the day. Too bad that I act like I’m the Queen of Versailles every chance I get when I’m in France, anyways, regardless of what day of the year it is or what slice of cake I receive.

I mean, I didn’t buy a book on the manners and etiquette of French aristocracy for nothing, you know?

galette des rois

But I digress. Whether you decide to make someone King or Queen for the day or just make this galette sans trinket, you will be happy you made this dessert.

Like all sinfully good foods, this galette utilizes puff pastry. You can either make your own, or you can use store-bought sheets like I’ve done here.

Between two rounds of puff pastry, you’ll find delectable frangipane, which is made from an equal ratio of [easyazon_link identifier=”B0082GV1Z2″ locale=”US” tag=”monpetitfour-20″]almond meal[/easyazon_link], sugar, and butter. If this were a classic Galette des rois, then you’d simply find the frangipane, and sometimes pastry cream, inside. However, I decided to make a Galette des rois à la normande (Normandy) by adding sliced apples in between as well. I just think apples and almond cream go so well together, and the apples add a nice little surprise in there as well.

This dessert is so fragrant and sensational, and if you use store-bought puff pastry, then it’s such a cinch to whip up.

galette des rois

Galette des rois

Yield: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Sweet almond pastry cream and apple slices enveloped inside a round of golden puff pastry. 


  • 2 sheets of puff pastry, or 2 recipes of homemade puff pastry
  • 1/2 cup unsalted butter, (100 g), softened
  • 1/2 cup granulated sugar, (100 g)
  • 1 egg, plus another egg for brushing on top
  • 1 cup almond meal or almond flour, (100 g)
  • splash of cognac or rum
  • 1 crisp apple, gala or fuji, peeled and sliced into thin wedges
  • 1 tbsp brown sugar, (12.5 g)
  • splash of lemon juice


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a bowl, combine the apple slices with the brown sugar and lemon juice. Set aside.
  3. In a large bowl, beat the butter and sugar together with a spatula until combined and fluffy. Add the egg and mix in well.
  4. Add in the almond meal and the splash of cognac (or rum) and stir together until combined well. Temporarily set aside.
  5. Unfold your sheet of puff pastry and place a round plate that’s about 8 inches in diameter, face down, on top of the pastry. Trace the rim of the plate with a knife then run the knife along the tracing again to completely cut out the pastry round. Repeat this step with the second sheet of puff pastry, except this time, trace around the rim of the plate, leaving 1/2 an inch space between where you actually cut and the plate. You want this second round to be slightly larger than the first one.
  6. Place the first pastry round on your prepared baking sheet. Spread half of the frangipane filling over the pastry, leaving a 1/2 inch border bare along the rim of the pastry round. Place the marinated apple slices on top, then top with the rest of the frangipane, smoothing the frangipane out as carefully and best as you can.
  7. Place the second pastry round on top, pinching the edges together to seal the pastry envelope. Flute the edges, if you desire, and then use a sharp knife to make diagonal (zig zag) cuts on the surface of the pastry. Alternatively, you can make radial cuts to create swirls.
  8. Beat the extra egg before brushing it on top of the pastry. Bake the cake for 20 to 30 minutes, until the pastry is golden and crisp on top and up the sides (some ovens get hotter, which is why you'll want to start checking the pastry at the 20 minute mark for readiness).


You can serve the cake warm or room temperature, but I suggest waiting for the cake to cool to room temperature so that the filling doesn’t ooze out of each slice and instead has some time to solidify/set.

Nutrition Information:
Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 588
galette des rois

16 thoughts on “Galette des rois aux pommes (King’s cake)”

  1. Such an incredible treat. Thank you for creating the beautiful video – though it’s not terribly complicated, it’s helpful with a recipe like this to have a visual of the technique. I found myself wondering about a riff with pears and brandy too…or a mini version. I’m so excited to try this!

    • Thanks, Marissa! So glad you liked the video. <3 And a version with pears and brandy would be superb! Please invite me over when you try it! XO

  2. Ta galette est parfaite Beeta! J’aime beaucoup ton vidéo, c’est très bien expliqué, ça fait envie de se lancer tout de suite à réaliser une galette! Tu as raison, ici on n’a arrête pas de fêter quelque chose. On mange des galettes presque tous les jour 😉

    • Merci, Eva!! Vous appréciez la vie au maximum – c’est superb! Je sais que vous pouvez faire une galette magnifique…tout simplement regarde votre galette briochee! <3

  3. Happy New Year, my dear friend! I like the French so very much too! I tried to go on that sugar detox and start a clean eating plan after the New Year but I have already failed. There’s a possibility I may be French and I didn’t even know it! hahahaha! Great job on this recipe and video. It’s all so gorgeous 🙂

    • You are just innately fabulous my dear, and fabulous women can’t be held accountable to diets and detoxes. We deserve fine wine and the best cheese this world’s got to offer! 😉 Happy happy new year beautiful lady! May it bring you lots of happiness, success, and great food! 😉

  4. Hell YES to that! No dieting and kale smoothies around here either – just pure holiday food enjoyment haha. Love the sound of this galette- I have never heard of it before, but the combination of puff pastry with almond cream and apple sounds gorgeous. AND the video, you have seriously outdone yourself – it is amazing! Happy new year Beeta! x

    • Thank you so much, Claudia! You are so sweet. Honestly, you can’t go wrong with puff pastry so I can’t take too much credit here! 😀

  5. This looks lovely Beeta – I’ve made a Galette des Rois that had rum soaked sultanas in it and it was delicious. I’ve never had an apple Galette des Rois, it sounds like a wonderful combination.

    Happy New Year! xx

    • Ohh that sounds so divine, Angela! Rum makes everything great, right? I am a big fan of the apples in this galette, and I really think you’d enjoy it too! Happy happy new year! XO

  6. WOW! That video is amazing. Good job!
    And this galette.. So easy yet so delicious looking.
    Here is to a successful year full of peace and joy!

  7. Happy New Year, Beeta!!! I am digging your outlook on food and 2016! You have a resounding YESSSSS to eating like it’s December 2015 from me! I’m not one for diet resolutions, I am more for balanced eating. So I am most definitely up for eating puff pastry and a cake fit for a queen… besides there is apple in here, so there is my fruit for the day! 😉 This galette is gorgeous, my dear and the almond cream filling just sounds fabulous! Flaky, buttery, flavorful perfection! Cheers my sweets! Can’t wait to see all the deliciousness you bring this year! xo

    • We are two peas in a pod, Cheyanne! You totally get my thinking – lots of love sent your way! I’m so grateful to have you following my corner of the web here and to be able to see the beautiful things you turn out of your kitchen as well. Cheers to a successful, happy new year my dear!

  8. From one Galette des Rois lover to another, this looks wonderful Beeta! 🙂 I love especially love the addition of the apples ‘À la Normande’. I think I might serve it with some Calvados cream! Happy Feast of Epiphany, I am sure you will make the perfect queen for La Fête des Rois! <3 xx

    • Thank you so much, Louise! What a wonderful pairing idea – I must try! Thank you for your sweet words – your galette was gorgeous!


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