A puff pastry with marzipan filling. Not much more need to be said about this pie, which tastes great with a coop of vanilla ice cream, fruit and a sprinkling of icing sugar on top.
Originally a pie that was eaten at the feast of Epiphany in France, it is now eaten throughout the month of January right up till the Carnival season. I had some liquorice marzipan and replaced the regular marzipan and instead of whole eggs, I used only yolks. Both were items I had left over from other projects, so this recipe is great for using the last leftovers, which otherwise are not enough for a whole dessert.
LIQUORICE GALETTE DE ROIS
1 ROLL OF PUFF PASTRY, 250 G
20 G SUGAR
35 G ODENSE LAQUORICE MARZIPAN
35 G BUTTER
1 EGG YOLK + 1 FOR BRUSHING
1 PINCH OF SALT
Preheat the oven to 200 degrees celsius.
In a blender, first blend the marzipan together with sugar into a coarse grated mixture.
Add butter and egg yolk and churn it creamy and smooth.
Roll out the cold puff pastry.
With a 10 cm round cutter, cut out 6 circles. Excess pastry can be cut out with different cookie cutters and used as a decoration on the pies.
Place 3 of the circles on a baking sheet lined with baking paper.
Put 2 teaspoons of marzipan cream on each circle and spread it out to 2 cm from the edge of the pastry.
Place the remaining three circles on top and press the pastry together along the edge, either bend it together, squeeze the edge with a fork or other means, but the pastry must be sealed, otherwise the filling will ooze out during baking.
Decorate the pies with the excess puff pastry, brush with egg yolk and sprinkle with a little flaky salt over it.
Bake the pies in the middle of the oven for 30 minutes until golden brown, the egg yolk will make them look dark, but not burnt.
Allow the pies to cool slightly, sprinkle with a little icing sugar and serve with ice and fruit.