Almond Croissant Galette
We may never make an almond croissant at home from scratch, but an almond-croissant-inspired galette? Goals, as they say. Galette-ifying an almond croissant works particularly well because the crisp, flaky pie crust echos the shattering flakes of a freshly baked croissant, with one-tenth of the effort.
The base of this galette begins with our Actually Perfect Pie Crust, named so because, well, it’s actually perfect. Cream cheese, a sneaky bit of baking powder, and a simple folding technique make this pie crust infallible. The filling is a standard frangipane, a French almond cream used in all manner of fancy pastries. Don’t skimp on the bake time—a well-browned crust is essential for the ideal contrast. If you worry the almond filling is browning too fast, tent loosely with foil and continue baking.
Recipe information
Total Time
1 hour 45 minutes (plus chilling)
Yield
8–10 servings
Ingredients
Dough
1⅔
1
¼
2
10
Frangipane and Assembly
½
½
2
1
½
¼
1
1
Preparation
Dough
Step 1
Whisk 1⅔ cups (208 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl to combine. Add 2 oz. chilled cream cheese, cut into 1" pieces, and rub into dry ingredients with your fingers until incorporated (mixture will look very shaggy). Add 10 Tbsp. (1¼ sticks) chilled unsalted butter, sliced ½" thick, and toss to coat in mixture, then smash into smaller, flatter pieces (about dime-size).
Step 2
Make a well in the center and pour in ¼ cup ice water. Toss mixture with a fork or your hands to distribute, then knead in bowl a couple times to bring dough together (some dry bits may remain).
Step 3
Turn out dough onto a surface lightly dusted with rice flour or all-purpose flour; dust top of dough with flour. Roll out to a ½"-thick rectangle. Fold dough in half, rotate 90°, and fold in half again. Roll out again to a ½"-thick rectangle and repeat folding process, dusting with more flour as needed to prevent sticking. Pat into a ½"-thick disk and wrap tightly in plastic. Chill at least 2 hours (preferably at least 12 hours if you have the time).
Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic freezer bag and freeze up to 3 months. Thaw overnight in refrigerator before rolling out.
Frangipane and Assembly
Step 4
Place a rack in lower third of oven and preheat to 375°. Vigorously whisk ½ cup (100 g) granulated sugar, ½ cup (1 stick) unsalted butter, room temperature, 2 Tbsp. dark rum, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. vanilla extract, and ¼ tsp. almond extract in a medium bowl until smooth and creamy, about 2 minutes. Add 1 large egg and 1 cup (100 g) almond flour; whisk until combined and fluffy, about 1 minute. (Alternatively, you can use a hand mixer to make frangipane instead of a whisk.)
Step 5
Let dough sit at room temperature 5 minutes. Unwrap and roll out on a surface lightly floured with rice flour or all-purpose flour to a 12" round about ⅛" thick. Brush excess flour from dough and transfer to a 10"–12"-diameter ovenproof skillet. Lift edges so dough comes up sides of skillet.
Step 6
Scrape frangipane into center of dough. Using a small offset spatula or a spoon, smooth surface, pushing to edges of skillet. Sprinkle generously with flaked almonds and press gently to adhere. Fold edges of dough up and over filling, pleating as needed and being careful not to tear (pinch to seal if needed).
Step 7
Bake galette until crust is deep golden brown, 40–50 minutes. Let cool in skillet at least 20 minutes. Lightly dust frangipane with powdered sugar (avoid pastry) just before serving.
Do Ahead: Galette can be baked 1 day ahead. Let cool completely; store, loosely covered, at room temperature.
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