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Apple Pecan Galette des Rois

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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.
  • Author: Delphine Fortin
  • 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.

Ingredients

Scale

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

  1. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  2. 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.
  3. Pulse the pecans in a food processor until finely ground.
  4. In a large mixing bowl, cream softened butter and sugar. Whisk in the eggs (at room temperature), vanilla extract and pecans. Mix until combined.
  5. 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).
  6. 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.
  7. 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.

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https://www.delscookingtwist.com/apple-pecan-galette-des-rois/