French King Cake (Galette des Rois)
This is a popular January dessert, traditionally eaten for epiphany, but I make it all year round. It is a perfect last-minute dessert, for potluck, dinner guest, or work friend's birthday you almost forgot. It will look like more effort than you'd put in. The whole dish comprises just two components: puff pastry, and frangipane. Egg-wash/decoration completely optional, but strongly recommended - for 30 seconds of effort, it'll look a lot more impressive! Ingredients : 2 sheets of puff pastry (~9-inch) 1 cup almond meal 1/2 cup granulated sugar or 3/4 cup powdered sugar 6 tbsp butter, softened 1/2 tsp vanilla extract 2 eggs Instruction : Cream butter with sugar just until mixed. Add eggs one at a time, then mix in almond meal and vanilla. Cut out 2 round puff pastry sheets by using a lid or plate as mold. Add the stuffing to the center and spread until there's ~1 inch margin. Brush the margin with egg whites to help the sheets stick. Fold the other