A toffeeish, caramel cream delight all wrapped up in buttery flaky pastry. Whenever I think of sweet galettes, my mind usually goes towards something fruity and jammy. However, I’ve decided to break the rules and go in a different direction with a nutty, buttery filling that feels reminiscent of a florentine. I think these fit the bill for a good Sunday lunch pudding, too. Serve warm and still a little gooey with some cold cream.
![[Benjamina Ebuehi]](https://i.guim.co.uk/img/uploads/2021/01/27/Benjamina_Ebuehi.png?width=75&dpr=1&s=none&crop=none)
Prep 10 min. Chill 1 hr 20 min. Cook 1 hr 15 min. Makes 4. For the pastry. 180g plain flour, plus extra for dusting. 130g unsalted butter. 20g caster sugar. Egg wash. 2 tbsp demerara sugar. Cold cream, to serve. For the filling. 100g honey. 30g unsalted butter. 30g light brown sugar.
60ml double cream. ½ tsp flaky sea salt. 1 egg yolk. 10g plain flour. 100g toasted flaked almonds. To make the pastry, put the flour, butter, sugar and a pinch of salt in a bowl. Use your fingertips to rub in the butter until you have a coarse mixture with small, slightly uneven chunks of butter in it. Make a well in the centre, pour in 35-40ml cold water, then use a table knife to bring the mix together into a dough. Pat it into a disc, wrap in clingfilm and chill for at least an hour.
For the filling, put the honey, butter, sugar, double cream and salt in a small saucepan, and heat gently until melted and smooth. Take off the heat and leave it to cool a little. Whisk in the egg yolk and flour, then tip in the flaked almonds, stirring to make sure everything is well coated.
Heat the oven to 210C (190C fan)/400F/gas 6½. Cut the chilled pastry into four, then roll out each piece on a lightly floured surface into a disc about 5mm thick. Spoon some of the filling on top, leaving a border around the edge, and fold the edges of the pastry up and over the filling. Repeat with the remaining pastry and filling.
Transfer the galettes to a lined baking tray and chill in the fridge for 20 minutes. Brush with egg wash, sprinkle with demerara sugar, then bake for 10 minutes. Turn down the oven temperature to 180C (160C fan)/350F/gas 4 and bake for a further 20-25 minutes, or until the pastry is browned. Serve warm with cold cream.
