Best 5 Puff Pastry Galette Recipes

PUFF PASTRY PEACH GALETTE

Steps:

• Thaw the frozen puff pastry on the kitchen counter for 30 minutes. Then preheat oven to 350 F / 180 C.
• In the meanwhile, make the peach filling. Clean the peaches and cut them in small thin slices about 1/4 inch thick. Place them in medium bowl and sprinkle with sugar, almond flour and ground cinnamon over them. Gently toss them with your hands and try to coat all peaches with the mixture.
• On a large sheet of parchment paper, sprinkle 1 tbsp of flour and place the dough on the floured parchment paper. If you are using rolled out puff pastry sheets style Pepperidge Farms, simply unroll and place those two sheets on each other, so the corners creates shape of the star. This way you will be able to achieve round shape. Roll gently with rolling pin over it, to connect it. If you are using two small squared shaped puff pastry dough style Tenderflake, place them on each other and roll out round shape about 1/8 inch thick.
• Start placing peach slices about 1 inch from galette edge, overlapping slightly each slice in circle, continue until you reach the centre of the galette.
• Fold the outer edges of the pastry over the peaches. Tuck extra dough inside edges if it's overlapping more than 1 inch or on the other side, try to gently pull on the dough, if the edge is not thick enough. The shape doesn't need to be perfect. Brush the pastry edges with 1 beaten egg. Optional: sprinkle lightly the edges with granulated sugar.
• Bake in preheated oven 350 F / 180 C for 35 - 40 minutes or until the crust is golden.Let the galette cool on the baking sheet. Cut into 8 slices, best cut with pizza cutter and serve with scoop of ice cream (optional).

APPLE GALETTE WITH PUFF PASTRY

Steps:

• Preheat oven to 400°F.
• Thaw 1 sheet of puff pastry, about 30-40 minutes. Once thawed, unfold. If it cracks, press the seams together with wet fingers.
• Place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips.
• Halve apples, core>with melon-baller, peel apples. Slice into thin half moons. Place into a bowl. NOTE: *It is important to slice them thin or the pastry sheet will be done before the apple bake tender.
• Combine sugar and spices. Pour over the apples and toss to coat.
• You will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around.
• Overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. Dot apple slices with butter.
• Make egg wash (mix egg and water together) and brush over the exposed pastry crust.
• Bake for about 15 minutes. Rotate once during baking. If the crust is puffed up and golden brown and apples tender, it's done.
• Meanwhile -- In a glass bowl add the calvados to the apricot preserve. Warm in the microwave for 20-30 seconds and stir. Warm a bit longer if necessary to thin.
• While the galette still hot, brush with apricot & calvados mixture.
• Serve warm with a small scoop of vanilla ice cream.

FRUITY MORNING GALETTE

Steps:

• Preheat the oven to 425 degrees F.
• Roll out the puff pastry to 1/4 inch thick on a floured surface. Transfer the pastry to a 9-inch cast-iron skillet and gently press it into the skillet, allowing the extra to hang over the edges. Brush the pastry with the apricot jam.
• Place the blueberries, blackberries, strawberries, sugar, cornstarch and lemon juice in a bowl. Toss to combine, then transfer the mixture to the prepared skillet.
• Bake until the pastry is golden and the fruit is bubbling, 30 to 35 minutes. If the edges begin to get too dark, lightly cover with foil.
• Top with the granola and spoonfuls of yogurt. Garnish with mint and the extra berries. Drizzle with the honey, slice and enjoy.

APPLE GALETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lay puff pastry onto a round pizza pan.
• Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.
• Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.
• Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.

EASY BREAKFAST GALETTE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C)
• Cut a large circle in the puff pastry sheet.
• Sprinkle on cheese, and lay on the bacon.
• Fold the edges of the puff pastry over themselves to make a rim-it doesn't have to be perfect!
• Bake for 10 minutes.
• Remove from oven, and lay the tomatoes around the edge.
• Crack eggs into the middle.
• Bake for 15-20 additional minutes, depending on how runny you like your egg.
• Remove from oven, and sprinkle with salt, pepper, and chopped basil.
• Slice into pieces, however big you like!
• Enjoy!