Easy Puff Pastry Galette Recipe: A Quick & Delicious Dessert
Craving a homemade pie but short on time? Don’t worry! This easy puff pastry galette recipe uses store-bought puff pastry to create a buttery, flaky crust with a jammy fruit filling of your choice. It’s a simple and delicious dessert that’s perfect for any occasion.
I’m always looking for ways to save time, especially when it means I can spend more time enjoying a sweet and rustic galette! While homemade pie is always a hit, there’s something incredibly satisfying about effortlessly whipping up a beautiful fruit galette. Galettes are so forgiving! No fancy crimping, no lattice-work, and no top and bottom pie crusts to worry about, which led me to experiment with puff pastry to make this flaky, buttery French pastry even easier and more accessible.
Making a Puff Pastry Galette: A Step-by-Step Guide
Galettes are a free-form French take on pie, traditionally made with a standard butter pie dough. You’re welcome to make your own dough from scratch if you prefer, but puff pastry makes the journey to a flaky fruit tart-pie hybrid so much simpler and quicker. Let’s get started!
First, thaw your puff pastry for about 30 minutes. This makes it pliable enough to roll and fold without cracking. Gently place the thawed puff pastry on a lightly floured work surface and roll it out to a 10-inch square. If you like, round off the corners for a more rustic look. Carefully transfer the pastry to a baking sheet lined with parchment paper.
Now comes the fun part: the filling! After topping the puff pastry with your favorite fruit filling, fold the edges up and over the filling, overlapping them slightly. Press the overlapping edges together gently to seal. Brush the pastry with a light egg wash and sprinkle with sanding sugar for extra sparkle and sweetness. Your galette is now ready to bake!
Using Frozen Fruit in Your Galette: Tips and Tricks
Yes, you can absolutely use frozen fruit in a galette! There’s no need to defrost it beforehand, which saves even more time. However, you need to keep two things in mind: the sugar content and the juiciness of the fruit. While any fruit combination will work in this recipe – from peaches and plums to apples and blackberries – the amount of sugar and cornstarch may need adjusting depending on your chosen fruit.
Fruits like strawberries and peaches are particularly juicy and sweet. If using these, increase the cornstarch by about ½ tablespoon. This helps absorb excess juices and keeps your filling nice and jammy, preventing a soggy crust. The amount of sugar you add will depend on the sweetness of your fruit. Start with 1 tablespoon of sugar and add more to taste.
The Ideal Baking Temperature for Puff Pastry
Puff pastry needs a hot oven to achieve that signature puff and golden-brown color. A temperature of 425°F (220°C) is ideal. Bake the galette for 25 to 30 minutes. The filling should be bubbling, the crust caramelized, and the whole thing should be begging for a dusting of powdered sugar.
Patience is key here. Let your galette cool completely before slicing. This allows the filling to set and prevents any juicy bits from escaping, ensuring every bite is perfect.
This galette is the perfect dessert for those moments when you need something quick, easy, and impressive. With its flaky crust and delicious fruit filling, it’s sure to be a crowd-pleaser. Experiment with different fruit combinations to find your favorite, and enjoy!
Easy Puff Pastry Galette Recipe
Ingredients
-
Flour, for dusting work surface -
1 sheet (half of a 13.7-oz. box) frozen puff pastry, thawed -
2 1/2 cups sliced strawberries or other fruit(s) (See Kelly’s Note) -
1 Tablespoon sugar, plus more to taste (See Kelly’s Note) -
1 teaspoon lemon zest -
2 Teaspoons fresh lemon juice -
1 Tablespoon cornstarch -
1 large egg, whisked with 1 Tablespoon water -
Sanding sugar, for topping (optional)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface then unfold the puff pastry. Using a rolling pin, roll it until it’s a 10-inch square. Round off the corners (if desired) then transfer the pastry onto the prepared baking sheet.
- In a medium bowl, stir together the strawberries, blueberries, sugar, lemon zest, lemon juice and cornstarch. Transfer the fruit mixture into the center of the pastry, leaving a 2-inch border around the edges. Fold the pastry edges up and over so that they are overlapping each other and press them lightly together.
- Brush the top of the galette with the egg wash then sprinkle it with sanding sugar (optional).
- Bake the galette until the pastry is golden brown and the filling is bubbling, 25 to 30 minutes.
- Remove the galette from the oven and let it cool completely before slicing and serving.
Kelly’s Note:
- Any combination of fruit will work in this recipe, from peaches and plums to apples and blackberries. The amount of sugar added will depend on how sweet the fruit is you are using. Juicier fruits will also require additional cornstarch to ensure the fruit filling is jammy rather than runny.
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Nutrition
Carbohydrates: 40g,
Protein: 6g,
Fat: 25g,
Saturated Fat: 6g,
Polyunsaturated Fat: 3g,
Monounsaturated Fat: 14g,
Trans Fat: 1g,
Cholesterol: 41mg,
Sodium: 169mg,
Potassium: 194mg,
Fiber: 3g,
Sugar: 8g,
Vitamin A: 71IU,
Vitamin C: 55mg,
Calcium: 28mg,
Iron: 2mg
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