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<http://schema.org/text>
"Spoon the mixture over the jam, spreading it evenly. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg."
<https://www.bbcgoodfood.com/recipes/galette-des-rois>