Mini Galettes des Rois

The key to perfect pastry is keeping the pastry in the refrigerator before baking to stop the filling seeping out...


2 sheets of Puff pastry
45g Unsalted butter
20g Icing sugar
2 Eggs
1 teaspoon Almond extract
1/4 teaspoon Salt
15g All-purpose flour


Beat the almond paste, butter and icing sugar together adding one egg at a time. Tip in the almond extract and salt, combine and add the flour and mix thoroughly.

Roll out the puff pastry on to a clean work surface that's dusted with flour. Cut out equal circular shapes using a small bowl or plate as a guide. Place the circular pastry on to a baking tray lined with baking paper.

Spoon the almond paste on to half of the circles, spread on leaving a border and brush the border with an egg wash.

Place the remaining circles on top and press the edges together to seal. Create a decorative pattern on top, brush with an egg wash and place in the refrigerator for half an hour.

Preheat the oven to 200C and bake for 25 - 30 minutes or until golden brown and serve at room temperature.

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