Pistachio and orange blossom galette des rois

Ingredients

• 150 mlcold water
• 1 tablespoonwhite vinegar
• 15 g fine Guérande salt or 18 g fleur de selfine salt or fleur de sel
• 350 gplain flour, type 55
• 115 gmelted butter, cooled
• 375 gsoft unsalted butter
• 150 gstrong flour, type 45
• 100 gground almonds
• 20 gcornflour or custard powder
• 45 gchopped pistachios
• 80 gbutter
• 80 gicing sugar
• 20 galmond milk or whole milk
• 1 tablespoonorange blossom water
• 60 g (1 large egg)egg, beaten
• 1 egg + 1 egg yolkegg and egg yolk
• 1 tablespoonwater
• 70 gwater
• 70 gsugar
• 1 tablespoonorange blossom water
• 50 gpistachios
• 35 gcaster sugar
• 10 gwater

Instructions

1. 1

   Mix the dough

   For the inverted puff pastry, combine the cold water and vinegar in a bowl, then add the salt and fleur de sel and stir briefly. Cover with the flour, add the cold melted butter, and knead by hand or with a stand mixer fitted with a dough hook until smooth and even.

2. 2

   Shape the dough

   Fold baking paper to make a 15 × 18 cm pocket and put the dough inside. Roll it out to fill the rectangle, then chill for at least 2 hours.

3. 3

   Make the butter block

   For the butter-flour mixture, combine the softened butter and flour with your fingertips or in a stand mixer fitted with the paddle attachment. Work it together until it forms a dough.

4. 4

   Shape the butter

   Fold baking paper to make a 20 × 36 cm pocket, place the butter-flour mixture inside and roll it to fill the rectangle. Chill for at least 2 hours.

5. 5

   Enclose the dough

   Remove the 20 × 36 cm butter block from the fridge and take off the paper. Place the 15 × 18 cm dough in the centre, fold the lower part of the butter block over it, then cover it completely with the upper part. Seal all the openings to enclose the dough, wrap the parcel in cling film and chill for 15 minutes.

6. 6

   Roll the pastry

   On a floured work surface, flour the parcel and roll it to 8–9 mm thick and about 60 cm long. Keep the rectangle neat and do not force the rolling pin, so the pastry does not crack.

7. 7

   Make a book fold

   Fold the lower quarter of the pastry towards the middle, then fold the upper quarter down so the ends meet. Fold the whole piece in half to make a book fold.

8. 8

   Chill the pastry

   Wrap the pastry in cling film and refrigerate it for 2 hours.

9. 9

   Repeat the fold

   After chilling, turn the pastry a quarter turn and roll it again to 8 mm thick. Repeat the folding steps for another book fold, then chill for 2 hours.

10. 10

    Make a single fold

    For the final fold, roll the chilled pastry to about 60 cm long. Fold the top third down, then fold the bottom third over it.

11. 11

    Chill once more

    Wrap the pastry in cling film and refrigerate for 2 hours.

12. 12

    Cut the pastry

    Divide the pastry in two and roll each piece on a floured surface to 3–4 mm thick. Cut a 23 cm disc and a 24 cm disc, then cover and chill them for 2 hours while making the filling. The recipe uses about 800 g of pastry; stack and freeze the rest for another use.

13. 13

    Cream the butter

    For the almond, pistachio and orange blossom filling, beat the softened butter in a bowl or in a stand mixer fitted with the paddle attachment until creamy.

14. 14

    Mix the filling

    Add the icing sugar, ground almonds, chopped pistachios and cornflour or custard powder, and mix.

15. 15

    Add the egg

    Gradually mix in the egg after beating it first.

16. 16

    Finish the filling

    Pour in the almond milk and orange blossom water and mix. Chill the filling.

17. 17

    Prepare the egg wash

    Mix the egg yolk, whole egg and 1 tablespoon of water. Cover and refrigerate.

18. 18

    Make the syrup

    Bring 70 g water and 70 g sugar to the boil in a saucepan, then simmer gently for 5 minutes. Stir in the orange blossom water, turn off the heat and leave the syrup at room temperature.

19. 19

    Caramelise pistachios

    In a large saucepan, bring 10 g water and 35 g caster sugar to the boil and cook to 115°C; the syrup should remain clear. Add the pistachios and stir continuously until they are coated in caramel. Transfer them to a silicone baking mat or baking paper and leave to cool completely.

20. 20

    Heat the oven

    Preheat the oven to 200°C.

21. 21

    Fill the pastry

    Place the 23 cm pastry disc on a baking tray lined with baking paper or a baking mat. Spread the almond, pistachio and orange blossom filling over it, leaving a 2 cm border; take the filling out of the fridge 10 minutes beforehand. Insert a fève or an almond.

22. 22

    Seal the galette

    Dampen the pastry border, lay the 24 cm disc on top and press the edges together to seal. Freeze the galette for 30 minutes.

23. 23

    Score the pastry

    Remove the galette from the freezer and brush the top lightly with egg wash. Score a pattern with a knife, then prick the pastry with a cocktail stick so steam can escape during baking.

24. 24

    Bake the galette

    Put the galette in the oven and reduce the temperature to 170°C. Bake for about 45 minutes.

25. 25

    Glaze and finish

    As soon as it comes out of the oven, brush the galette with syrup. Leave it to cool on a wire rack before serving, then garnish with the caramelised and chopped pistachios.

What is a galette des rois?

Galette des rois is a French pastry traditionally served to mark Epiphany, usually made with puff pastry and almond filling. This version keeps that familiar format but brings in pistachios and orange blossom for a baklava-inspired aromatic twist.

Inverted puff pastry is made by wrapping the dough inside a butter-and-flour mixture. Its many chilled folds build the layers that bake into a flaky, crisp shell.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 0g protein, 0g carbs, 0g fat.

The pastry, flour, sugar and almond filling contribute most of the carbohydrates, while the butter in the pastry and filling provides much of the fat. Almonds, pistachios and egg contribute some protein; serve a slice with fresh fruit to balance the plate.

The pastry and its resting time

Cold dough: the water, vinegar and melted butter are mixed into the base dough, which is chilled before being enclosed in the butter block. Keep the work surface lightly floured and roll steadily rather than pressing hard, which can crack the pastry.

Resting stages: the recipe calls for several long rests, including two hours after the pastry folds and after cutting the discs. These pauses are part of the method, so plan the schedule around them rather than trying to rush the pastry.

Making the pistachio filling

Creamed butter: beat the softened butter until creamy before adding the dry ingredients. Gradually incorporating the beaten egg helps the mixture come together evenly.

Orange blossom: almond milk and orange blossom water are mixed in at the end, then the filling is chilled. Take it out 10 minutes before spreading so it is easier to handle.

Sealing and baking

Border: leave 2 cm clear around the filling, dampen that edge and press the larger pastry disc on top to seal. The 30-minute freeze firms the assembled galette before it is scored and brushed with egg wash.

Doneness: bake for about 45 minutes, reducing the oven from 200°C to 170°C once the galette goes in. The method gives no further colour cue, so follow the stated temperature and timing and let it cool on a wire rack.

Syrup and serving

Syrup: simmer the water and sugar for 5 minutes, then add orange blossom water off the heat. Brush it over the galette as soon as it comes out of the oven.

To serve: let the pastry cool on a wire rack before adding the caramelised and chopped pistachios. Serve in slices with tea or coffee, or alongside fresh fruit for a contrast to the sweet, rich filling.

Recipe notes & tips

• Keep the pastry cold between folds and return it to the fridge if it becomes difficult to handle.
• Use baking paper folded to the stated dimensions to help shape the dough and butter block evenly.
• Measure the 2 cm border carefully so the filling stays inside when the galette is sealed.
• Stir the caramelising pistachios continuously so they become coated evenly.
• Prick the top with a cocktail stick before baking to let steam escape.
• Brush on the syrup while the galette is still hot from the oven.

Variations

• Use whole milk: replace the almond milk with the whole milk specified in the recipe.
• Choose fleur de sel: use 18 g fleur de sel instead of 15 g fine Guérande salt.
• Change the filling powder: use custard powder in place of cornflour.
• Add a fève: place one in the filling before sealing, or use an almond as the recipe suggests.
• Save pastry scraps: stack the leftover pastry and freeze it for another use.

Common mistakes to avoid

• Forcing the rolling pin: this can crack the pastry; roll gently and keep the rectangle even.
• Skipping the chilling: the recipe relies on repeated rests; allow the pastry to chill for the full stated times.
• Filling too close to the edge: leave a 2 cm border so the pastry discs can be sealed together.
• Forgetting to dampen the border: moisten it before adding the top disc to help seal the edges.
• Skipping the steam holes: prick the galette with a cocktail stick before baking so steam can escape.
• Adding syrup too late: brush it over the galette as soon as it comes out of the oven.

How to store

Keep leftover galette covered in the fridge and eat within 2 days. Reheat slices in a low oven until warmed through to help the pastry crisp up again.

Frequently asked questions