Mixed Berry Mini Galettes
These rustic mixed berry mini galettes are the perfect hand-held dessert for any party. Lightly sweet with a buttery flaky crust, these are a must-bake for a Spring Tea or Summer Garden Party.
Ingredients
Galette Dough
- 2-1/2 cups Einkorn Flour or regular all-purpose flour
- 2 Tbs Sugar
- 1 cup Cold Unsalted Butter cut into 1/2" pieces
- 10-12 Tbs Ice Cold Water
- 2 Tbs Milk or Cream for brushing
- Turbinado Sugar for sprinkling on top this is optional
Mixed Berry Filling
- 2 cups Strawberries thinly sliced
- 2 cup Raspberries cut in half
- 4 Tbs Granulated Sugar
- 2 Tbs Cornstarch
Instructions
Galette Dough
- Measure your flour and sugar into a large bowl and add cold butter to the flour.
- Cut in the chilled butter with a pastry blender until the butter is evenly distributed but still in large, visible pieces.
- Slowly add the ice water one tablespoon at a time until the flour is well moistened, and the dough leaves the sides of the bowl.
- Turn out the dough and pack it into a ball.
- Cut the ball in half and shape each piece into a flattened round disc. Wrap in plastic wrap and chill for 45-60 minutes.
- Roll the first disc of dough out on a floured surface into a circle that is about 11”-12” in diameter and roughly 3/16"-1/4” thick.
- Use a 6” diameter cookie cutter to cut the mini circles.
- Transfer the circles to a baking tray lined with parchment paper and chill in the fridge while you make the filling.
Mixed Berry Filling
- Wash the berries and remove any stems, then thoroughly dry them.
- Cut strawberries into small chunks or slices and halve the raspberries.
- Mix the berries with the sugar and cornstarch until evenly coated.
Assembling the Mini Galettes
- Add about 1/3 cup of the berry filling to each mini circle leaving roughly 2” of dough around the outside. Gently fold up the edges in a circular crimped pattern pinching them together to keep a tight formation.
- Brush the top of the pastry with milk or cream and sprinkle with turbinado sugar if desired.
- Bake in the middle rack of your oven for 10 minutes at 400°, then reduce the temperature to 375° and bake for an additional 20-30 minutes or until the edges are lightly browned and the filling is bubbly.
- Remove from oven and let cool on the baking tray for 5-10 minutes then transfer to a wire rack to cool completely. You can also serve them when they are slightly warm.
Notes
See body of post for additional tips!
- Einkorn dough will be a bit stickier than All-purpose dough, so have plenty of flour sifted onto your surface, hands, and rolling pin.
- If you are using All-purpose flour, chill the assembled galettes in the fridge for 15 min. before baking. This will help them hold their shape. This is not necessary with Einkorn flour.
- Don't make the berry filling until you are ready to assemble.
- Each disc of dough will yield five 6" mini gallete circles, for a total of ten.
Tried this recipe?Let us know how it was!
