Mixed Berry Almond Galette

Puff pastry is one of my favorite ingredients to work with because it’s so versatile and delicious. The buttery, flaky crust on this galette pairs beautifully with the creamy fruit filling and toasty, crunchy almond crust. Serve this warm topped with vanilla ice cream or gelato, or simply dust with powdered sugar.

  1. Preheat oven to 400. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

2. Flour a work surface and place puff pastry sheets on top. Roll the dough out and trim the corners to create a large circle.

3. In a large bowl, combine berries, 2 tablespoons sugar, cornstarch and zest/juice of 1 lemon.

4. Cream the cream cheese, 2 teaspoons sugar, vanilla extract, egg yolk and zest of the 2nd lemon in a separate bowl (with an electric mixer). Spread cream cheese mixture onto the middle of the puff pastry circle and top with berries.

5. Fold the dough towards the berry mixture, pinching the dough to secure. Carefully transfer the galette to the prepared baking sheet and brush with egg white. Sprinkle with almonds and turbinado sugar. Bake for 30 minutes.

6. Once out of the oven, let rest for at least 15 minutes before cutting.

Mixed Berry Almond Galette

Serves 8

All you need:

1 (17.3 ounce) box frozen puff pastry sheets, thawed

1 pint blueberries

1 pint raspberries

2 tablespoons + 2 teaspoons sugar, divided

1 tablespoon cornstarch

Juice of 1 lemon

Zest of 2 lemons

4 ounces cream cheese, room temperature

1 teaspoon pure vanilla extract

1 egg, yolk and white separated

1/4 cup slivered almonds

1 tablespoon turbinado sugar

All you do:

  1. Preheat oven to 400. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Flour a work surface and place puff pastry sheets on top. Roll the dough out and trim the corners to create a large circle.
  3. In a large bowl, combine berries, 2 tablespoons sugar, cornstarch and zest/juice of 1 lemon.
  4. Cream the cream cheese, 2 teaspoons sugar, vanilla extract, egg yolk and zest of the 2nd lemon in a separate bowl (with an electric mixer). Spread cream cheese mixture onto the middle of the puff pastry circle and top with berries.
  5. Fold the dough towards the berry mixture, pinching the dough to secure. Carefully transfer the galette to the prepared baking sheet and brush with egg white. Sprinkle with almonds and turbinado sugar. Bake for 30 minutes.
  6. Once out of the oven, let rest for at least 15 minutes before cutting.

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