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Servings Per Recipe: 1
Amount Per Serving
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Roll out two squares of puff pastry dough. Use a bowl to cut out a circle. Pull away the excess dough (stack and save for another use).
Press cold almond cream in the center of the pastry circle to form a flattened mound surrounded by a 2-inch border. Brush the border with water.
Roll the second sheet of puff pastry over the first.
Center the bowl you used to cut out the first circle over the galette make sure it is even with the bottom edges of pastry. Cut around the bowl; pull away the extra dough.
Decorate the edges of the galette by making indentations with the back of a knife.
Cut a series of arcs from the edge to the center. Brush the top of the galette with egg wash.
Put the galette in the freezer for 15 minutes, then bake until golden brown.
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