Apple Galette des Rois

January 6 marks Epiphany or Three Kings Day in the Christian faith, when the three wise men visited the baby Jesus after he was born.  In honor of the occasion many countries in Europe celebrate with a King's Cake.  In France it's known as galette des rois, traditionally made with puff pastry and an almond frangipane filling.  This year to mix things up a bit I made an Apple Galette des Rois.

The inspiration for this variation came from a chausson aux pommes, a French apple turnover found in any boulangerie.   I made a very simple  compote filling using my favorite apple variety, honeycrisp.  The galette came together in no time at all since I used store bought puff pastry to encase the apple filling.   Not one to forget the all-important fève or charm, I hid a walnut half in the cake.   

One bite of the compote filling and crisp puff pastry and I am now fully converted to the apple galette des rois.

Apple Galette des Rois

 

Makes one 8-inch cake 

store bought puff pastry (I used Trader Joe's)

2 honeycrisp apples, peeled, cored and chopped

1/2 cup apple cider

1/4 cup brown sugar

1 tablespoon lemon juice

1 teaspoon kosher salt

1 walnut half

 

1 egg, for eggwash

 

One a light floured surface, roll out the puff pastry to about 1/8" thickness.  Cut out two 8-inch rings.  Place on a parchment lined baking sheet and refrigerate.

 

Place chopped apples, apple cider, brown sugar, lemon juice and salt into a small saucepan.  Cook over medium heat until apples are soft and most of the liquid has evaporated, about 10 minutes.  Place in a bowl and cool in the fridge for at least 1 hour.  

While the filling is cooling, preheat oven to 400F.

Spread the cooled filling onto one ring of the puff pastry.  Place the walnut half on top of the filling.  Be sure to leave a 1" border around the circumference.  Place the second ring of puff pastry on top and seal the edges.  Use the back of a knife to make a scalloped edge.  With a pastry brush, lightly brush the top of the cake with some eggwash.  Using the back of the knife, score a grid design on top of the cake.

Bake in the preheated oven until puffed and golden brown, about 25 minutes.  I recommend checking after 20 minutes.

Cool galette completely before slicing with a  serrated knife.