8 Serves
104 Mins
Prepare the frangipane filling by mixing almond flour, sugar, butter, and eggs in a mixing bowl until smooth.
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Vitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
99 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
199 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Roll out the puff pastry sheets and spread the almond filling onto one layer, leaving a border for sealing.
Place the second sheet of puff pastry over the filling, crimp the edges to seal, and brush the top with a beaten egg.
Bake the galette on a baking sheet in a preheated oven until golden brown and puffed.
3
g50
g10
g
Danish