Luxembourg

LUXEMBOURG: Mini Cherry Galette Des Rois

This is a dessert cooked to celebrate Epiphany in January…the arrival of the Three Kings at Jesus’s birth. Often these desserts have a hidden bean (in this case an almond) and whoever finds it gets to be king/queen for the day. Our dear friend Karen from our China days suggested this recipe and she and her husband Ian lived in Luxembourg for many years. Thinking of you both as we eat theses divine, puffy treats ❤️

INGREDIENTS:

1 small jar of pitted cherries
50g butter, room temperature
60g sugar
50g ground almonds a pinch of salt
1 tsp cornstarch
1 egg
1 tsp Kirsch
cherry jam
1 almond
2x 230g all-butter puff pastry
1 egg yolk 1 tbsp milk

DIRECTIONS:

Preheat the oven to 180°C fan.

Drain the cherries, halve and set aside.

In a bowl, mix the butter and sugar until creamy. Add the almonds, salt, cornstarch, egg and Kirsch and mix into a frangipane batter.

Make the galettes in batches. Unroll one puff pastry disc and cut out as many 9 cm discs as you can. You want to get 12 discs in total, so knead together the remaining dough scraps, roll out and cut out more if necessary.

Place 6 pastry discs onto a baking tray lined with baking paper.

Put a bit of cherry jam into the middle of these discs, leaving an uncovered edge of about 2 cm around the jam. Top the cherry jam with 1 teaspoon of the frangipane mix, then put 4 cherry halves on top. Tuck an almond into the centre of one of the cherry stacks – this will be the hidden ‘bean’. Cook for 20 minutes.