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 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.