CLEARWATER, Fla. — As the Epiphany approaches, cultures around the world prepare with celebrations marking the arrival of the Magi to the newborn baby Jesus.
Galette des rois is a kind of king's cake made with pastry dough that is served in France — and this version is the creation of Chef Ricardo Castro of the Chef & the Baker in Clearwater.
Galette des rois (cake of kings)
Quick Puff Pastry
- 10 ounces butter, cold and cut up in small cubes
- 4 ounces of water, cold
- 1 teaspoon salt
- 9 ounces of flour
Cheese filling
- 8 ounces cream cheese
- 2 ounces powdered sugar
- 1 tablespoon vanilla extract
- Guava filling
- Thinned out apricot jam for topping
- Egg wash
Directions
- Mix all ingredients in a mixer on speed one for four minutes, or until a cohesive mass is created
- Roll the dough thin and then fold it in half, chilling it for 10 minutes in between — repeat twice
- Then roll out the dough, leaving it about a quarter inch thick
- Cut two 10-inch round circles out of the dough
- Dock (prick) the dough with a fork, being sure to aerate the bottom dough circle more than the one to be used on top
- Add filling, and then cover with top pastry dough
- Use a fork to marry and crimp the ends of the two round pieces
- Use egg wash to cover top of pastry and sides
- After it dries a little, use a razor or a very sharp knife to cut curved lines from the middle of the pastry, extending the design all the way around
- Sprinkle with sugar
- Bake at 350 degrees for 20 minutes
- Once cooled, coat with thinned-out apricot jam