This apple pecan galette des rois is a wonderful twist on the classic French dessert galette des rois usually prepared with frangipane and served for the Epiphany. This version features a rich and sweet pecan filling with soft apples coated with maple syrup, all tucked into two flaky, buttery layers of puff pastry.
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Every year it’s the same tradition in France. Christmas is right behind us and comes the tradition of the galette des rois (King Cake), starting around the Epiphany and going throughout the month. The idea is that the one who gets the little trinket hidden in the cake is the next one to host a galette des rois party. Not so healthy if you add up all the galettes eaten in a month, but it’s also great memories around food with your loved ones. Plus, you have many possible variations around the traditional frangipane version, so you never run out of ideas.
Introducing the Apple Pecan Galette des Rois!
I’m bringing today a little Canadian touch to the galette des rois, replacing the almond filling with pecans! I also made it a little lighter, skipped the vanilla custard and used soft apples cooked in maple syrup instead. The galette des rois gets a little rustic touch, with strong sweet and nutty flavors.
Once you get the filling ready, all you need to do is assemble the galette in between two layers of puff pastry (see details below). You can go for homemade puff pastry (the best, but remember it requires some extra time and involves many more steps) or spare you some time and go for store-bought puff pastry. Nowadays, you can find some very good quality puff pastry (I find mine at Whole Foods).
How to assemble apple pecan galette?
- Start with rolling out the puff pastry into 2 rectangles or circles of the exact same size.
- Fill with the pecan filling, leaving a 0.5-inch (1,5 cm) border all around, then top with the diced apples. Add a little trinket* or bean if you wish.
- Gently brush a little water over the margin (important!), and cover with the remaining rectangle or circle of puff pastry, sealing the sides tightly. If this step is not followed to a T, risks are that your galette will slide while baking and the filling will run away. You don’t that to happen!
- Brush with beaten yolk with maple syrup, and draw some patterns of choice with a sharp knife, making a few slits through the dough to allow steam to escape while baking.
The tradition of the little trinket
In France, the tradition states that you hide a little trinket (usually a tiny porcelain figurine) in the cake before baking. Then, whoever gets the slice with the little trinket becomes the king or the queen of the day and receives at the same time a paper crown.
Why a rectangle galette (vs a round one)?
Well, simply because when you prepare a homemade puff pastry, you will most likely have it folded into a square or a rectangle. When it is time to roll it out, it gets easier to keep the rectangular shape, plus you won’t loose all the scraps you would end up with if you were to make it a circle. Whatever the shape, remember you need two of them, one for the bottom part and the other one for the top part.
More French Galettes des Rois:
- Classic Frangipane Galette des Rois
- Pear and Chocolate Galette des Rois
- Hazelnut and Chocolate Galette des Rois
Other traditional desserts to celebrate the Epiphany:
Apple Pecan Galette des Rois
- Prep Time: 1 hour
- Cook Time: 25 mins
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Cakes and pies
- Cuisine: French
This apple pecan galette des rois is a wonderful twist on the classic French dessert galette des rois usually prepared with frangipane and served for the Epiphany.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the galette des rois + brushing:
- 2 puff pastry doughs or 12.5 ounces (350g) homemade puff pastry
- 1 yolk
- 1 Tablespoon maple syrup
- A small dried fava bean or fève (optional)
For the apple-pecan filling:
- 2 small apples, peeled, cored and diced thinly
- 1 Tablespoon unsalted butter
- 2 Tablespoons maple syrup
- 5.3 ounces (150g) unsalted butter, softened at room temperature
- ¾ cup (150g) Demerera (or Turbinado) sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (150g) pecans
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Melt one Tablespoon butter in a small saucepan placed over low-medium heat, then add the diced apples. Cook for 5-10 minutes, or until tender. Pour the maple syrup, increase the heat to high, and cook for a couple of minutes, until gently caramelized, stirring regularly. Allow the apples to cool.
- Pulse the pecans in a food processor until finely ground.
- In a large mixing bowl, cream softened butter and sugar. Whisk in the eggs (at room temperature), vanilla extract and pecans. Mix until combined.
- Place the smaller disk (or rectangle) of puff pastry* onto the prepared sheet, then pipe the pecan filling into circles, starting from the center, leaving about 0.5 inch (1,5 cm) margin all over. Top with the diced apple. Gently brush a little water on the margin. Don’t forget to hide the little trinket (called the “fève” in French).
- Cover with the second disk or rectangle, press with your thumb to seal the edges (important, or the filling will spread out), and make small cuts with a knife all around.
- Whisk the yolk with maple syrup. Brush the galette des rois, and draw some patterns of your choice on top, using a small knife (just draw, do not cut through!). Bake for about 30-40 minutes or until the galette is golden-brown. Serve warm or lukewarm, with a glass of French apple cider, and enjoy!
Notes
Galette des rois is best served the same day. Leftovers can be kept at room temperature until the next day and re-heated in the oven before serving.
Did you make this recipe?
Lastly, if you make this Apple Pecan Galette des Rois, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
