Celebrate

I don't make New Years resolutions. I make weekly, daily, sometimes half daily resolutions... I can always be better. But, I have resolved to celebrate life more. I tried to do this last year and the year before... ok, so that is why I don't make resolutions. I hate failing. This year though, in the right month, just not the right day (6th of Jan), I made a gallette du roi. A kings cake to celebrate epiphany. Leif got the bean. He was king for a minute. The cake is super easy with frozen puff pastry. I have made it three times during the month of January. The kids love it. Think almond filled croisant. delish. There are a ton of recipes out there. This is the one I used and I don't remember where I got it: Gallette du Roi
Ingredients:
1/4 cup sliced raw almonds

1/4 cup almond paste

1/4 cup sugar

3 tablespoons unsalted butter, softened

pinch of salt

2 eggs

1/4 teaspoon vanilla

1/4 teaspoon almond extract

2 tablespoons flour

1 package frozen puff pastry sheets, thawed

glaze (1 part water, 2 parts sugar)
Procedure:
1) Preheat oven to 450 degrees F. 
2) Butter a large baking sheet (not dark metal).
3) In a food processor, puree' the almond paste, almonds, sugar, butter, and pinch of salt until smooth.
4) Add 1 egg, vanilla and almond extract and puree' until incorporated.
5) Add flour and pulse to mix in.
6) On a lightly floured surface, roll out one sheet of the puff pastry into an 11 1/2 inch square.
7) Invert an 11 inch pie plate onto the square and cut out a round shape by tracing the outline of the plate w/ the tip of a paring knife.
8) Brush the flour from both sides of the round and place it on the buttered baking sheet, then put in refrigerator to chill.
9) Repeat the process w/ the second square of puff pastry, but leave it on the floured work surface.
10) Beat the remaining egg and brush some of it on top of the second round. Score decoratively all over the top using the tip of a paring knife and make several small slits all the way through the pastry to create steam vents.
11) Remove the first round from the refrigerator and brush some of the egg in a 1 inch border around the edge. Mound the almond cream in the center, spreading slightly.
12) Place the scored round on top and press edges together.
13) Bake the galette in the lower third of the oven for 13 to 15 minutes, until puffed and golden. Remove from oven and brush w/ egg a second time.
14) Return galette to rack in the upper third of oven and bake for an additional 12 to 15 minutes or until the edge is a deep golden brown. 
15) While galette is still on the oven rack, brush it w/ the glaze mixture, then transfer to a cooling rack.