Raspberry Galette des Rois: A Regal Twist on Tradition

The Raspberry Galette des Rois is one of my first January baking projects—a crisp, flaky pastry layered with nutty almond cream and bright bursts of raspberry. This French classic traditionally marks Epiphany on January 6th, a holiday steeped in history and sweetened by tradition.

I first saw the Galette des Rois on The Great British Bake Off. My husband and I were watching it over New Year’s Eve. It was one of the dreaded technical challenges, and I knew I had to try! Who doesn’t love a rough puff pastry challenge!? The recipe on the show is a simple almond galette. But I’ve had some raspberries in the freezer, just waiting to be put in something. Raspberry and almond are always a winning flavor pair. So that’s when I thought, “Why not make one with a raspberry twist?” If you’re in the mood for a fun bake, that’s just a little bit of a challenge. This blog post dives into everything you need to know to create this beauty, from its fascinating history to tips that make the process stress-free.

What is the Galette des Rois?

The Galette des Rois, or “King’s Cake,” has its roots in French Epiphany celebrations. It’s a puff pastry filled with frangipane (a sweet almond cream) and often hides a small figurine, known as the fève, within its layers. Whoever finds the fève in their slice is crowned “king” or “queen” for the day. Originally, the fève was a broad bean, but modern versions include ceramic charms or trinkets.

The origins of the Galette des Rois date back to Roman times, when celebrations of the winter solstice included a similar cake to mark the “return of the light.” Over time, the tradition merged with Christian Epiphany celebrations, becoming a staple in France by the 14th century.

Each region in France has its own twist. In the north, the Galette des Rois reigns supreme, while in the south, they prefer a brioche-style King’s Cake shaped like a crown. Today, the galette has become a beloved pastry worldwide, enjoyed as much for its history as its buttery, flaky layers.

This cake isn’t just about eating—it’s about the joy of sharing, celebrating, and maybe a little playful competition to avoid biting into that fève! My raspberry adaptation brings a refreshing twist to the classic almond flavor while keeping the spirit of celebration alive.

Tips for Making Your Raspberry Galette des Rois Shine

If the idea of puff pastry intimidates you, don’t worry—you’re not alone! This recipe can be as approachable or as ambitious as you want it to be. Here are some tips to help you along the way:

1. Premade Puff Pastry Is Your Friend

While making puff pastry from scratch is an impressive feat, store-bought versions are a lifesaver. Look for all-butter puff pastry for the best flavor and flakiness. If you’re feeling adventurous and have the time, homemade rough puff pastry offers a more personal touch and can be surprisingly therapeutic.

2. Keep Everything Cold

One of the secrets to perfect puff pastry is keeping your ingredients cold. Butter should stay firm, and your dough should be chilled between steps. If the butter starts to melt, pop everything back in the fridge for 10 minutes before continuing.

3. Smashed Raspberries Add Flavor Without Soggy Layers

Frozen raspberries are ideal for this recipe. Smash them into small bits to distribute the flavor without introducing too much moisture. This prevents the pastry from turning soggy while baking.

4. Use a Sharp Knife for Clean Edges

When cutting out your pastry rounds, a sharp knife or pastry cutter ensures clean edges that rise evenly in the oven. Avoid twisting your cutter; press straight down for the best results.

5. Don’t Skip the Egg Wash

That golden, glossy finish? It’s all thanks to an egg wash. Brush it generously over the top of your galette before baking, and don’t forget to create a fun pattern with a knife for extra flair.

How to Personalize Your Raspberry Galette des Rois

One of the best things about the Galette des Rois is its versatility. The traditional Galette des Rois is delicious in its own right, but I added raspberries to bring a vibrant, tangy element that balances the richness of the almond cream. Plus, they’re gorgeous. The burst of color when you slice into the pastry makes it feel extra special—like it’s dressed up for the occasion. Raspberries are a perfect addition if you want to shake up the classic recipe.

Here are a few other ways you can make it your own:

• Swap the Raspberries: Try blackberries, cherries, or even pears for a seasonal twist.
• Add a Splash of Flavor: Incorporate orange zest, vanilla bean, or even a splash of liqueur like Amaretto into the almond cream.
• Get Creative with the Fève: Hide a small trinket, a whole almond, or even a candy in the filling. Just remember to warn your guests!
• Experiment with Patterns: Use a knife to create intricate designs on the top of your pastry for a show-stopping finish.

Your Next Baking Adventure Awaits

There’s something comforting about January baking. It’s a time to slow down, try something new, and share the results with people you love. The Raspberry Galette des Rois is the perfect recipe to kick off the year—a little regal, a little rustic, and entirely satisfying.

Whether you’re celebrating Epiphany or just embracing a cozy baking project, I hope this galette brings a touch of joy to your table. Don’t forget to snap a photo of your creation and tag me on Instagram—I’d love to see how yours turns out!

Looking for other dessert inspiration? Click here!

Print Recipe

Raspberry Galette de Rois

Celebrate January baking with this Raspberry Galette des Rois! Flaky pastry, almond cream, and tart raspberries make a stunning dessert.

Prep Time45 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Dessert

Servings: 8 people

Equipment

• Mixing Bowls
• Measuring Cups and Spoons
• Rolling Pin
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Knife or pastry cutter
• Electric mixer (optional)

Ingredients

For the Rough Puff Pastry:

• 250 grams plain flour 2 cups, plus extra for dusting
• 1 tsp salt
• 250 grams salted butter cold and cut into small cubes (1 cup)
• 120 ml cold water ½ cup

For the Filling:

• 113 grams salted butter softened (½ cup)
• 113 grams caster sugar ½ cup
• 1 egg plus 1 yolk at room temperature
• 113 grams ground almonds 1 cup
• 50 grams flaked almonds ½ cup
• 1 tsp almond extract
• 113 grams frozen raspberries smashed into bits (about ¾–1 cup)

For Assembly:

• Plain flour for dusting
• 1 egg + 1 tbsp water beaten, for glazing

Instructions

Step 1: Make the Rough Puff Pastry

• Mix the dry ingredients: In a large bowl, combine the flour and salt. Add the cold butter cubes, tossing lightly to coat them in flour. Keep the butter pieces intact.
• Combine with water: Gradually add the cold water, mixing with a knife until the dough just comes together. It should be rough, and visible chunks of butter are fine.
• Form the dough: Turn the dough out onto a floured surface. Shape it into a rectangle about 20x10cm.
• Roll and fold: Roll the dough into a long rectangle (about 40x15cm). Fold the top third down and the bottom third up, like a letter. Turn the dough 90 degrees and repeat the process once more. Wrap the dough in cling film and chill for 30 minutes.
• Repeat and chill: Repeat the rolling, folding, and chilling process 2 more times (3 folds total). After the final fold, chill the dough for at least 1 hour before using.

Step 2: Prepare the Filling

• Beat the softened butter until creamy using a wooden spoon or freestanding mixer. Add the caster sugar and beat thoroughly until the mixture is pale and fluffy.
• In a small bowl, whisk the egg and egg yolk together. Gradually add this to the butter-sugar mixture, a tablespoon at a time, beating well after each addition.
• Gently stir in the ground almonds, flaked almonds, and almond extract until evenly combined. Cover the bowl with cling film and chill in the fridge for 15-20 minutes.

Step 3: Assemble the Galette

• Roll out the pastry: On a lightly floured surface, roll out half of the chilled pastry into a rectangle about 25x25cm/10x10in. Cut a 23cm/9in circle using a sharp knife and a cake tin as a guide. Repeat with the second half of the pastry.
• Place one pastry circle on a parchment-lined baking tray and cover with cling film. Lay the second circle on top of the cling film, then chill until needed.
• Fill the pastry: Remove the cling film from the pastry. Leave one pastry circle on the tray and spoon the almond filling onto it, heaping it slightly in the center and leaving a 2cm/1in border around the edge.
• Add raspberries: Place the frozen raspberries in a plastic bag and use your rolling pin to break them into bits. Scatter the smashed frozen raspberries evenly over the almond filling, pressing them gently into the mixture.
• Seal the galette: Brush the pastry border with some of the beaten egg, then gently lay the second pastry circle over the filling. Press the edges firmly together to seal. Use the back of a knife to ‘knock up’ the edges, then scallop the border by pushing the indentations in at 2cm/1in intervals with the knife handle.
• Chill and glaze: Brush the top of the galette with beaten egg and chill in the fridge for 30 minutes.

Step 4: Bake the Galette

• Preheat the oven to 425F (220C)
• Remove the galette from the fridge, brush with another layer of beaten egg, and score a criss-cross pattern on the surface using the tip of a knife. Make a couple of small steam holes in the center.
• Bake for 25-30 minutes, or until the pastry is crisp and golden-brown.

Step 5: Serve


• Cool slightly before serving. Enjoy the flaky pastry, nutty almond filling, and bursts of juicy raspberries!

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