12 Days of Christmas Baking- Pastry Edition Day 12: King Arthur’s Almond Galette

Photo: K.Henriques

Final day! I’ll be honest, this wasn’t easy. Our oven went out three weeks ago so I’ve been borrowing people’s kitchen since then to make these recipes. Many thanks to all those who allowed me to do a bit of a kitchen takeover! Because of the oven situation, I had to make some changes to what I wanted to make for this challenge to accommodate feasibility and drive time. Enough chatter though…. let’s talk about today’s recipe. I’m finishing the 12 days with an Almond Galette, which is usually served on Epiphany (January 6).

I made the crust the night before since it could sit in the fridge overnight. I had a little issue with this particular dough as it was super crumbly and wasn’t holding together well after mixing in the sour cream. I added a little more and then felt like it was a little too wet. It was a bit of a mess trying to roll this out and do the folding, but I made it happen. Once it was all done I wrapped it in plastic wrap and hoped for the best.

The next day I prepped the filling, which was easy. Thankfully my dough had firmed up a good bit so rolling it out was much easier. It was still a little wet and broke in a few places, but for the most part I got a 10″ circle. The filling is quite thick, so I had a little trouble spreading this onto the delicate pastry layer. I rolled out the 11″ circle and that was a little more difficult since it was obviously a little thinner than the 10″ layer. In hindsight, I almost wonder if rather than cutting the dough in half to make the 2 pastry circles if you should do one just slightly bigger. I might try that when I make this again.

I was kind of nervous about making the design since you don’t want to cut into the dough. I tried something simple since this was the first time. Be sure to do the egg wash first as that helps create some distinction when you cut into the dough. That’s your final step before popping this into the oven!

I rotated the pan halfway through the baking process since I noticed one side was getting darker than the other. I also noticed the butter from the pastry dough was seeping out a little so that made me nervous about how it would turn out. Thankfully when I pulled it out of the oven none of my sides had split so it must have just been seeping from the dough. It looked really nice and golden brown, though you really couldn’t see the design. I actually watched a well known pastry chef make this on Instagram while it was baking and noticed they used a really sharp knife to cut into the dough and it kind of looked like the knife was held at an angle to cut the dough without actually going through. Obviously theirs was stunning looking, but they also do this for a living!

Minus the issues I had with the pastry dough, this was actually pretty easy. I would highly recommend making the dough the night before as it makes the process seem faster. I’m not normally a huge fan of almond paste, but I really liked this and would definitely recommend eating it while still warm if possible. My goal when making this again would be to try and do a more intricate design that ends up being seen a little easier.

Baking Ease9
Time Spent8

Recipe Used: King Arthur

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