Dessertsbonappetit3.8
Almond Croissant Galette
Channel all the nutty flavors of an almond croissant into a free-form pie. You'll make a classic frangipane, then wrap it up in a flaky, no-fail pie crust.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●skillet
- ●spatula
📝 Preparation Steps
1
Dough
2
Whisk 1⅔ cups (208 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl to combine. Add 2 oz. chilled cream cheese, cut into 1" pieces, and rub into dry ingredients with your fingers until incorporated (mixture will look very shaggy). Add 10 Tbsp. (1¼ sticks) chilled unsalted butter, sliced ½" thick, and toss to coat in mixture, then smash into smaller, flatter pieces (about dime-size).
⅔ cups (208 g) all-purpose flour1(100 g) almond flour1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. (1¼ sticks) chilled unsalted butter, sliced ½" thick10 Tbsp. chilled cream cheese, cut into 1" pieces2 oz
3
Make a well in the center and pour in ¼ cup ice water. Toss mixture with a fork or your hands to distribute, then knead in bowl a couple times to bring dough together (some dry bits may remain).
4
Turn out dough onto a surface lightly dusted with rice flour or all-purpose flour; dust top of dough with flour. Roll out to a ½"-thick rectangle. Fold dough in half, rotate 90°, and fold in half again. Roll out again to a ½"-thick rectangle and repeat folding process, dusting with more flour as needed to prevent sticking. Pat into a ½"-thick disk and wrap tightly in plastic. Chill at least ⏱️ 2 hours (preferably at least ⏱️ 12 hours if you have the time). Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic freezer bag and freeze up to 3 months. Thaw overnight in refrigerator before rolling out.
Rice flour or all-purpose flour (for surface)(100 g) almond flour1 cup
5
Frangipane and Assembly
6
Place a rack in lower third of oven and preheat to 375°. Vigorously whisk ½ cup (100 g) granulated sugar, ½ cup (1 stick) unsalted butter, room temperature, 2 Tbsp. dark rum, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. vanilla extract, and ¼ tsp. almond extract in a medium bowl until smooth and creamy, about ⏱️ 2 minutes. Add 1 large egg and 1 cup (100 g) almond flour; whisk until combined and fluffy, about ⏱️ 1 minute. (Alternatively, you can use a hand mixer to make frangipane instead of a whisk.)
. (1¼ sticks) chilled unsalted butter, sliced ½" thick10 Tbsp. dark rum2 Tbsp(100 g) almond flour1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsplarge egg1
7
Let dough sit at room temperature ⏱️ 5 minutes. Unwrap and roll out on a surface lightly floured with rice flour or all-purpose flour to a 12" round about ⅛" thick. Brush excess flour from dough and transfer to a 10"–12"-diameter ovenproof skillet. Lift edges so dough comes up sides of skillet.
Rice flour or all-purpose flour (for surface)(100 g) almond flour1 cup
8
Scrape frangipane into center of dough. Using a small offset spatula or a spoon, smooth surface, pushing to edges of skillet. Sprinkle generously with flaked almonds and press gently to adhere. Fold edges of dough up and over filling, pleating as needed and being careful not to tear (pinch to seal if needed).
9
Bake galette until crust is deep golden brown, 40–⏱️ 50 minutes. Let cool in skillet at least ⏱️ 20 minutes. Lightly dust frangipane with powdered sugar (avoid pastry) just before serving. Do Ahead: Galette can be baked 1 day ahead. Let cool completely; store, loosely covered, at room temperature.
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