Light French Galette des Rois

French

Light and quick French Galette des Rois made with flaky express puff pastry and an egg-free almond filling held together with applesauce.

Clear steps, baking temperatures, and storage tips help you get crisp layers, a golden finish, and neat slices every time.

Light Galette des Rois (Quick Puff Pastry) with Egg-Free Almond Filling

Here’s my lighter, quick Galette des Rois (French King cake), the cosy slice that feels just right after festive feasts, when you want something sweet without a heavy finish.

This version trims things back: a little less butter, a little less sugar, and an egg-free almond filling that’s gently bound with applesauce for a softer, lighter bite.

The express puff pastry keeps the process simple, yet still bakes up into crisp, golden layers with that classic flaky snap.

A simple two-stage bake gives the best lift, and a glossy top makes the pattern stand out on the table.

I also love that it fits the season’s reset mood: more walks, more fresh air, and fewer hours stuck at my laptop replying to every last comment.

You can make it ahead, keep it crisp with a quick reheat, and serve it with coffee or tea for an easy, feel-good moment that still honours the tradition.

Ingredients for a Light Galette des Rois

For the quick “express” puff pastry

• 500 g quick puff pastry dough (homemade express puff pastry) : Keep it cold for the best lift and visible layers.

Egg-free almond filling (frangipane-style, without eggs)

• 60 g sugar : Sweetens and helps the top brown gently as it bakes.
• 100 g ground almonds (almond meal) : Provides the structure and classic almond flavour.
• 50 g butter (softened) : Gives richness and a smooth, spreadable texture.
• 160 g applesauce : Replaces eggs: binds the filling and keeps it moist (unsweetened is ideal).
• A few drops bitter almond extract : Intensifies the almond aroma, use sparingly.

Egg wash (for shine)

• 1 egg yolk : Creates a glossy, deeply golden crust.
• 1 tsp milk : Loosens the yolk for a more even brush-on layer.

Step-by-step (express puff pastry, filling, assembly)

1) Make the express puff pastry

• Put all the pastry ingredients into your food processor bowl.
• Pulse 10 seconds on high: you should get a crumbly, shaggy dough.
• Bring it together quickly into a ball without overworking.
• Wrap and chill 1 hour.

Optional (recommended for nicer layering): before chilling, give the dough 3 folds/turns, then wrap and refrigerate.

2) Make the applesauce

• Peel, core, and dice the apples.
• Put them in a saucepan with a small splash of water, cover, and cook on low heat for about 15 minutes, stirring regularly.
• Sweeten if needed, and add a little butter if you like (both optional).
• Blend or pass through a food mill, then let it cool completely.

3) Make the egg-free almond filling

• Mix soft butter + sugar until smooth.
• Add the cooled applesauce, mix again.
• Add the ground almonds and mix until evenly combined.
• Add bitter almond extract (a few drops), taste, and adjust carefully.

4) Assemble the galette

• Roll the pastry to about 5 mm thick.
• Cut 2 circles (make the top circle slightly larger than the base).
• Place the first circle on a baking tray lined with parchment.
• Brush a 2 cm border all around with egg yolk (this is your “glue”).
• Pipe or spread the almond filling in the centre, staying inside the border.
• Lay the second circle on top and press to seal firmly to prevent leaks.
• Crimp the edge (“chiqueter”) by pinching regularly with your fingertips.
• Make a small steam vent (chimney) in the centre with the tip of a knife.
• Brush with egg wash, then score a pattern (spiral or wheat-ear style) lightly without cutting through.

Note: : For better baking and flakier layers, chill it for at least 30 minutes before turning on the oven.

How to Bake Galette des Rois for Maximum Lift and Flaky Layers (Fan Oven)

• Preheat the oven to 200°C : Starting with a properly hot oven is key: the initial heat shock helps the butter melt at the right moment, creating steam and quick lift.
• Use “pizza mode” if you have it (fan + bottom heat) : Bottom heat sets the base faster, giving you a well-baked, crisp underside without sogginess.
• Position the galette on the second shelf from the bottom : This placement captures more bottom heat, helping the pastry rise better and brown more evenly underneath.
• Bake at 200°C until the galette starts to puff : As the butter melts, steam forms and creates air pockets between layers, this is what builds a clear, well-defined flake.
• Lower the temperature to 155–160°C (depending on your oven) :
  • The gentler heat finishes the bake all the way through without burning the outside.
  • It also lets the galette dry slightly, so it browns nicely on both the top and the base.

• Continue baking until evenly golden (top and bottom) : You’re aiming for fully cooked, crisp pastry that stays light, never damp in the centre.
• Cool on a wire rack as soon as it comes out of the oven : Air circulation prevents condensation underneath and keeps the pastry flaky.
• Let it cool completely before slicing : Puff pastry sets as it cools; cutting too early can make it seem soft and less clean-cut.
• Storage tip (practical option) : Keep it overnight at room temperature under a cake dome (or cake box). It stays protected without picking up fridge moisture.

2) If you have a conventional electric oven (static heat: top + bottom, no fan)

• What changes : The heat is gentler than a fan oven, so the galette often holds its shape beautifully, but it can brown more slowly.
• Recommended temperatures
  • Start at 200°C, then reduce to 160°C
  • If your oven runs “slow,” finish at 165°C.
• Best rack position : Place it on the second shelf from the bottom so the base cooks through and colours properly.
• Useful tip : If the bottom is still pale near the end, move the tray one shelf lower for the last part of baking, without significantly increasing the temperature.

3) If you have a gas oven

• What changes : Heat often comes more strongly from the bottom, and temperatures can be less steady; the base may brown faster.
• Recommended temperatures : Start at 200°C, then reduce to 155–160°C to finish baking evenly.
• Best rack position : Use a middle-to-lower shelf, but not too close to the flame.
• Useful tip : If the base darkens too quickly, move the galette one shelf higher and finish baking at 155°C.

Storage, freezing, and reheating (keep it crisp)

– Keep the pastry dry after baking : Cool the galette on a wire rack so steam escapes (this prevents a soggy base).

– Store (best for crispness)

• Keep at room temperature under a cake dome or loosely covered for up to 24 hours.
• Avoid airtight sealing in humid weather (traps moisture and softens the crust).

– Fridge (only if necessary)

• The fridge softens puff pastry.
• If you must refrigerate: wrap first in parchment, then in plastic wrap, and re-crisp in the oven before serving.

– Freeze (two good options)

• Best texture: freeze the assembled unbaked galette (wrap well). Bake from very cold for strong lift.
• Already baked: cool fully, wrap tightly, freeze, then reheat to restore crispness.

– Reheat to restore crunch

• Reheat on a wire rack in the oven at 160-170°C until hot and crisp.
• Avoid the microwave (it creates steam and makes puff pastry soft).

How to Reheat Galette des Rois and Keep It Crisp (Best Methods)

– Oven reheating (most reliable)

• Preheat the oven to 160–170°C.
• Set the galette on a wire rack (not a baking tray) so hot air can circulate underneath and keep the pastry dry and flaky.

Reheat:

• Whole galette: about 8–12 minutes
• Slices: about 5–8 minutes
• If the top browns too quickly, loosely cover with a sheet of parchment paper for the last minutes.

– Microwave (best avoided)

• It reheats by creating steam, which makes puff pastry soft and less flaky.
• If it’s your only option: microwave for 10–15 seconds max, then finish with 2–3 minutes in the oven on a wire rack to dry and re-crisp.

– “Quick crisp” tip (if it’s turned slightly soft)

• Bake for 3–5 minutes at 180°C on a wire rack, watching closely, to bring back the crunch.

 Other French desserts to try

• french Chocolate fondant cake
• Light French Sponge Cake : genoise
• Easy & Creamy French Cherry Clafoutis
• French strawberry tart
• Tarte normande : French apple tart recipe