Twelfth Night Pie
Delicious French treat for twelfth night
Posted by Stephanie D.
About
In France we have delicious Galette des Rois (Cake of the Kings or Twelfth Night Cake) on 6 January. Try a taste of France for yourselves this year with my version of the recipe. Enjoy!
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You Will Need (6 things)
- 2 Puff Pastry
- 1 cup (5 oz, 150g) Sugar powdered or granulated
- 1 ½ cup ground Almonds (5 oz, 150g)
- 1 Stick Butter (Room Temp) (4 oz, 100g)
- 2 Egg(s)
- Charm(s)
Steps (6 steps, 15 minutes)
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1
Roll out 2 packets of puff pastry. I've used homemade shortcrust pastry in my pics as I'm snowed in today and don't have any puff pastry in the house. I'm not a good pastry cook so don't be put off by my pastry!
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2
Now mix the filling for the pie - the butter, sugar, ground almonds and beaten eggs. If that seems like a lot of butter, than substitute yoghurt for some of it. It only takes a few minutes to mix it. Add almond flavouring if you like an extra almond kick.
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3
Line your pie case with one of the rounds of puff pastry. Spread the filling over it, then add the charms.
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4
The charms are called feves here. That literally means 'bean' and you can use a dried kidney bean or similar. However, ceramic charms are more fun. Add one or as many as you like. Don't forget to warn people that they're in the pie - no broken teeth then! Here are some of our feves.
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5
Cover with the filling with the other round of pastry. Cook in a moderate oven (gas mark 4,180 degrees C, 350 degrees F) for about 30 minutes until the pastry has puffed up and is golden brown. Serve with vanilla ice cream, cream or custard - or all three if you like. Bon appetit!
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6
The proper way to serve this pie is to sit someone under the table, usually the youngest member of the household. He or she tells the person cutting the pie who each slice is to go to - 'first slice to granpa, next slice to big sister' etc. That way there's no cheating about who gets the lucky feve in their slice!