Instead of using both sheets of puff pastry and making it round, I used 1 sheet of puff pastry and simply baked it up as a rectangle. Here is my version of the recipe. I will probably do the round version tomorrow. The round version is done the same way, but instead of using one sheet of pastry, you use 2 sheets and cut two 11 inch circles. If you are doing a round version, you might want to double the filling. The amount of filling I had was fine for a rectangle….more than enough, in fact. But for a round, you might want more.
Galette des Rois
1/2 of a 7 oz roll of almond paste
1/4 cup white sugar
3 tablespoons unsalted butter — softened
1 medium size egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
1 pinch salt
1 roll of frozen puff pastry from a (17.25 ounce) package, thawed
1 dry kidney bean (optional)
1 egg — beaten
1 tablespoon confectioners’ sugar for dusting
Place the almond paste into a food processor or blender with half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
Roll the sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Carefully cut the square in half to make two rectangles. Place each rectangle on a separate sheet of parchment paper. Keeping parchment underneath, place one rectangle on a cookie sheet
Spoon as much almond filling as possible down the center of the pastry that is on the baking sheet (I had a bit leftover). If you do the larger galette with both sheets, you will have just enough filling. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Crimp decoratively with a fork.
Place entire galette in refrigerator for 2 hours to chill. This will help prevent spreading.
Preheat the oven to 425 degrees F. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Use a sharp knife and make a few slits in the top of the rectangle.
Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners’ sugar. Return to the oven, and cook for an additional 8 to 10 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.