French Galette des Rois King Cake with Apple Filling
Course: Cake or tart
Prep Time: 30minutes
Cook Time: 50minutes
The traditional French galette des rois with two layers of buttery puff pastry filled here with applesauce compote and apple chunks, to change from the classic almond cream frangipane feeling. Make applesauce. Cut remaining apples into quarters. Stuff puff pastry with applesauce and pieces of apple. Cover with the second disc of puff pastry, seal and bake.
Start by peeling, seeding and chopping 5 apples. Cook in a saucepan with a little bit of water, 3 tablespoons of brown sugar and if you like it a large teaspoon of cinnamon. Once cooked (about 15 minutes later, more if your pieces of apple are large) mix, even roughly, the applesauce.
Meanwhile, peel, seed and slice the remaining 3 apples.
Lay on the oven tray the first disc of puff pastry. Pour the applesauce on top, keeping a 2 cm strip on the outside without filling. Arrange the apple quarters on the applesauce.
Wet the outer circle (thus where there is no filling) with water. Cover the preparation with the second disc of puff pastry. Press all around to seal the two dough. With the help of a knife make small squirrels all around in the thickness of the two puff pastries. Make a drawing on the top of the dough if you wish with a knife.
Beat the egg and brush to glaze the whole surface of the cake.
Bake at 180 °C for 30 to 40 minutes until puff pastry is golden brown.