King Cake Frangipane

Ingredients:

• 2 sheets (500g) puff pastry, thawed if frozen
• 150g unsalted butter, softened
• 150g granulated sugar
• 150g ground almonds
• 3 large eggs, divided
• 1 teaspoon (5ml) almond extract
• 1 tablespoon (15ml) dark rum
• 1 egg yolk, for egg wash
• Pinch of salt
• Powdered sugar for dusting

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the ground almonds, 2 eggs, almond extract, dark rum, and a pinch of salt to the butter mixture. Mix until well combined to form the frangipane filling.
4. On a lightly floured surface, roll out one sheet of puff pastry to about 10 inches (25 cm) in diameter. Place it on the prepared baking sheet.
5. Spread the frangipane filling evenly over the pastry, leaving a 1-inch (2.5 cm) border around the edges.
6. Roll out the second puff pastry sheet to the same size and place it over the frangipane filling. Seal the edges by pressing with a fork.
7. Beat the remaining egg yolk with a teaspoon of water. Brush this egg wash over the top of the pastry.
8. Using a sharp knife, gently score a decorative pattern on the top of the pastry, being careful not to cut through.
9. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
10. Remove from the oven and allow to cool slightly before dusting with powdered sugar.

Notes:

Traditionally, a small figurine or a dried bean is hidden inside the filling before baking. The person who finds it in their slice is crowned king or queen for the day. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.