Photography by Jim Bathie | Recipe Development by Amanda Stabile | Food Styling by Katie Mood Dickerson | Styling by Haley Bilunas
A festive twist on the classic French Galette des Rois, this Apple-Pecan version features flaky puff pastry filled with spiced apples and rich pecan frangipane. Finished with a golden, crisp crust, it’s a showstopping dessert perfect for Mardi Gras gatherings.
Apple-Pecan Galette des Rois
Makes 1 (9-inch) cake
Ingredients
FILLING
- 1 tablespoon unsalted butter
- 3 cups diced apples (2 to 3 small apples [about ¾ pound])
- 1 tablespoon firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 teaspoon vanilla extract
FRANGIPANE
- ¾ cup pecans, toasted
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ⅓ cup unsalted butter, cubed and softened
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons dark rum
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- 1 large egg, room temperature
- 1 tablespoon water
Instructions
- For filling: In a medium saucepan, melt butter over medium heat. Add apples, brown sugar, and cinnamon; reduce heat to medium-low, and cook, stirring frequently, until apples are soft and have lost most of their moisture, about 10 minutes.
- In a small bowl, stir together cornstarch and 2 teaspoons water. Add cornstarch mixture to apple mixture, and cook, stirring constantly, until mixture is thick and translucent, about 2 minutes. Remove from heat, and stir in vanilla. Let cool completely.
- For frangipane: In the work bowl of a food processor, pulse pecans, flour, and salt until mixture is fine and mealy. Add butter, granulated sugar, egg, and rum. Pulse until smooth and combined.
- Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, trim each sheet of puff pastry into a 9-inch circle. Spread frangipane in an even layer on 1 puff pastry circle, leaving a 1-inch border around edges. Top with cooled filling. Brush border with water, and top with remaining puff pastry circle, pressing edges with fingertips to seal. Scallop edges by pressing the blade of a knife between two fingers around edge of cake, being careful not to cut all the way through puff pastry. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes.
- Preheat oven to 400°.
- In another small bowl, whisk together egg and 1 tablespoon water. Brush top of pastry with egg wash. Using a sharp paring knife, score a design in top of pastry. Cut 3 small vents in very center.
- Bake for 15 minutes. Reduce oven temperature to 375°, and bake until deep golden brown, about 20 minutes more. Let cool completely on pan on a wire rack. Refrigerate in an airtight container for up to 3 days.
