Almond-Puff Pastry Galette (Pithiviers)


by: Cooking Fab

A galette is made by sealing ingredients between 2 layers of puff pastry. A pithiviers, named after the village that specializes in them, is made by sealing a layer of almond cream in puff pastry. Its probably the best-known galette. You can bake any number of ingredients between 2 layers of puff pastry; for example, the almond cream can be replaced by cooked fruit or mushrooms, paté mixtures, seafood mousses, or slices of partially cooked fish or meat layered with chopped mushrooms. This pithiviers is decorated with a series of arcs, cut about 1/16 inch deep. The decorative arcs allow the dough to expand and "crack" along the cuts. Without the arcs, the dough can expand and crack randomly. Chill the pastry thoroughly before cutting out the circles, and work on a sheet pan or over a sheet of parchment paper so you can move the pastry after it's been shaped without having it droop and lose its shape.


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serves: 1

1 3/4 pounds dough (classic puff pastry dough, or quick puff pastry dough)

1 cup cold almond cream

Egg wash

Nutrition Facts
Almond-Puff Pastry Galette (Pithiviers)

Servings Per Recipe: 1

Amount per Serving

Calories: 3790

  • Total Fat: 186.2 g
  •     Saturated Fat: 43.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 453.6 mg
  • Sodium: 3598.8 mg
  • Total Carbs: 485.2 g
  •     Dietary Fiber: 5.6 g
  •     Sugars: 171.5 g
  • Protein: 40.9 g

how is this calculated?

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1.  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).

2.  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.

3.  Roll the second sheet of puff pastry over the first.

4.  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.

5.  Decorate the edges of the galette by making indentations with the back of a knife.

6.  Cut a series of arcs from the edge to the center. Brush the top of the galette with egg wash.

7.  Put the galette in the freezer for 15 minutes, then bake until golden brown.

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