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Twisted Almond Sun Galette
This take on the French almond galette turns it into a sun: two pastry rounds sandwich almond cream, cut into segments and twisted into rays. The ridges of the Croissants Party mark out even sections, while a small lid protects the centre so the galette stays sealed.
- Total time
- 45 min
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 5 min
Ingredients
Method
Set the oven to 180 °C (350 °F).
Blend the ground almonds, sugar and butter. Add 1 whole egg and the white of the second, mix well, and set the yolk aside for glazing.
Dust the mini-croissant side of the Tupperware Croissants Party with flour, lay one pastry sheet on it and trim off the excess around the edge.
Mix the reserved yolk with 15 ml (1 tbsp) water and brush it around the pastry border. Spread the almond cream over the centre, keeping it clear of the glazed edge.
Add the charm, cover with the second pastry sheet and press the edges firmly to seal.
Place a small lid in the centre to protect it, then press the back of the measuring spoon along the ridges of the Croissants Party to cut the pastry into segments.
Chill for 5 minutes on the Croissants Party, then turn the galette out onto a sheet of baking paper.
Gently twist each segment left or right, brush with the remaining glaze and bake for about 25 minutes, until deep golden.
