Mini Fruit Galettes Recipes
MINI FRUIT GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Roll out the pie crusts so they lie flat, dusting with flour as necessary to prevent sticking. Cut 3 rounds in each pie crust using a 6-inch diameter bowl or pastry cutter. Add 1/4 cup berries to the center of each pie crust round and fold the crust up over the filling. Brush with the egg wash and sprinkle with the crystal sugar. Bake until golden brown, 20 to 24 minutes. Cool slightly.
MINI BLUEBERRY GALETTES
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a bowl, stir together blueberries, sugar, cornstarch, vanilla, salt and lemon zest and juice.
- Cut the pie crusts into 6 circles with a 4 1/2-inch round cutter. Lift the circles onto the prepared baking sheet. Place about 1/4 cup of the blueberry mixture into the center of each circle. Gently fold over the edges to cover approximately 1 inch of the filling.
- Brush the egg wash around the edge of each pastry. Sprinkle the crusts with sugar and bake until the crusts are golden and the filling is bubbly, 15 to 20 minutes.
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- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven. Also get out two large baking sheets.
- In a large mixing bowl, mix the flour and salt. Cut butter into the flour until well blended using a pastry cutter or fork.
- Add chilled water 1 Tbsp (15 ml) at a time and stir until the dough scrapes away from the bowl. This will depend on the flour you use, but usually requires around 4-5 Tbsp. If you add too much water, add more flour to compensate.
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- In a medium size bowl combine the blueberries, sugar, cornstarch, zest and juice of one lemon. Set aside.
- Sprinkle your work surface with a bit of flour then roll out one of the pie crusts so that it's flat. Using a bowl that's about 4 to 5 inches in diameter, cut 3 rounds in each pie crust, by pressing down on the bowl or running a knife around it. Reroll the remaining dough, you should be able to get 1 more pie crust round from it. Each pie crust should give you 4 rounds, ending up with 16 rounds in total.
- Spoon about 1 to 2 tbsp of the blueberry mixture into the center of a pie crust round, then fold the dough up over the filling. Repeat with remaining ingredients.
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