Celebrating Epiphany with almond galette

Sandra Slawinski 6th January 2021 0 comments

Wether we are catholic or not, most of us enjoy an almond galette on 6 January to ring in the new year. This simple puff and almond spread pie is devine and the hidden bean makes you King or Queen for the day.

I buy my puff pastry as truthfully I can’t be bothered making my own when the shops ones are just as good ( even better). So all you ve to do is sort out the almond filling… and place the bean.



  • Traditionally it is made with ground almonds, I toast mine slightly in a non-stick pan till golden as it gives a toasted flavour I love.


  • You can swap the ground almonds for any ground nut such as pistachios, hazelnuts or a mixture.


  • Carve any pattern on the top pastry with the back of a knife but be careful not to cut too deep.


  • The egg yolk glaze will turn the top puff pastry rather dark int eh oven, if you prefer a lighter version add a splash of milk to the egg yolk.


  • Freeze the unused egg white till you ve a few to whip up a meringue.



My Epiphany galette

Yield 6 portions


  • puff pastry ( shop bought), 2 discs of 24 cm diameter each
  • 100 gr ground almonds
  • 75 gr caster sugar
  • 50 gr butter, unsalted, softened
  • 1 egg
  • pinch of salt
  • 1 egg yolk for the glaze


  1. Toast the ground almonds in a. non-stick pan till golden and let cool.
  2. Add to a bowl the sugar and egg and mix to combine and get pale. Add the ground almonds, mix to combine and add butter, mix to combine. Add pinch of salt and mix till nicely homogenous.
  3. Layer a disc of puff pastry on a lined baking sheet , spread the almond mixture evenly up to 2 cm from the edge of the pastry.
  4. Add the bean somewhere in near the middle. Glaze the edge of the pastry with yolk.
  5. Top with the second puff pastry disc and crimp the edges together.
  6. Score the top layer with the back of a knife and glaze with the egg yolk. Prick a form in the middle to have small air wholes.
  7. Bake in pre heated oven at 200 C for 25 minutes. Remove and let cool before serving.


on www.leeksandhighheels.com by Sandra Slawinski

Written and photographed by Sandra Slawinski without commercial agreements. I used my plate from ZaraHome and my vintage silver pie ladle.