Ingredients
Scale
- 1 sheet puff pastry, thawed and at room temperature
- 1 cup almond flour, finely ground
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out one sheet of puff pastry on a lightly floured surface into a circle about 12 inches in diameter.
- Transfer it onto a baking sheet lined with parchment paper.
- In a bowl, combine 1 cup of almond flour, ½ cup granulated sugar, ½ cup softened butter, 2 large eggs, and 1 teaspoon vanilla extract.
- Mix thoroughly until smooth and creamy.
- Spread the almond filling evenly over the puff pastry circle, leaving about an inch of border around the edge for folding.
- Roll out another sheet of puff pastry into another circle (same size as before) and place it gently over your filled pastry base.
- Press down around the edges to seal it shut.
- With a sharp knife, lightly score decorative patterns on top of your galette.
- Brush with an egg wash made by whisking one egg with a tablespoon of water.
- Bake in your preheated oven for about 30-35 minutes or until golden brown and puffed up.
- Let cool slightly before slicing up those generous portions.
Notes
Store leftovers in an airtight container.
Reheat in the oven for crispiness.
Serve warm with whipped cream.
Use high-quality butter for richness.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg