Ingredients
- 500 g Gluten-free puff pastry
- 1 piece Egg yolks (for brushing)
- 2 tbsp Milk (for brushing)
- 125 ml Milk
- 2 piece Egg yolks
- 80 g Sugar
- 20 g Cornstarch
- 1 tsp vanilla extract
- 125 g Almond powder
- 80 g Soft butter
Instructions
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Preheat oven to 180°C (350°F).
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In a bowl, mix together the milk, egg yolks, sugar, cornstarch, vanilla extract, almond powder, and softened butter until smooth.
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Roll out the gluten-free puff pastry and cut out two circles.
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Place one circle on a baking sheet lined with parchment paper. Spread the frangipane filling evenly over the dough, leaving a 2cm border.
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Cover with the second circle of dough and seal the edges tightly.
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In a small bowl, whisk together the egg yolk and milk. Brush the top of the galette with the mixture.
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Use a knife to score a decorative pattern on the top of the galette.
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Bake for 35-40 minutes, or until golden brown.
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Let cool slightly before dusting with powdered sugar and serving.
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