Lemony Walnut Raisin Galette Recipes

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LEMONY WALNUT-RAISIN GALETTE



Lemony Walnut-Raisin Galette image

This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. -Ellen Kozak, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 9

1 medium lemon
1 cup finely chopped walnuts
1 cup raisins
1 cup apricot spreadable fruit
2/3 cup unsweetened finely shredded coconut
2 teaspoons ground cinnamon
8 sheets phyllo dough (14x9-inch size)
1/3 cup butter, melted
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Cut unpeeled lemon into 8 wedges; remove seeds. Place wedges in a food processor; process until finely chopped. Transfer to a large bowl; stir in walnuts, raisins, spreadable fruit, coconut and cinnamon., Place 1 sheet of phyllo dough on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon filling onto center of phyllo, leaving a 2-in. border on all sides. Fold edges of phyllo over filling, leaving center uncovered. Brush folded edges with butter. Bake 30-35 minutes or until golden brown. Using parchment, carefully slide galette onto a wire rack to cool slightly. If desired, serve with whipped cream.

Nutrition Facts : Calories 324 calories, Fat 18g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 125mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.

LEMONY RICOTTA SUMMER SQUASH GALETTE



Lemony Ricotta Summer Squash Galette image

Using refrigerated piecrust takes all the hard work out of this weeknight-friendly dish. The key to a successful galette is a filling that doesn't become runny while baking. Salting the squash helps remove the excess water so you don't end up with a soggy crust

Provided by katepate

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 medium zucchini (2.5 cups) or 2 medium summer squash, thinly sliced (2.5 cups)
0.5 (15 ounce) package rolled refrigerated unbaked pie crusts
3/4 cup ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
1 minced garlic clove
1 tablespoon olive oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 egg yolk

Steps:

  • 1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F.
  • 2. Meanwhile, on a large piece of lightly floured parchment, roll dough to a 12 inch circle. Transfer parchment and dough to a large baking sheet; set aside.
  • 3. For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 teaspoons of olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread ricotta filling over dough. leaving a 11/2-inch border. Top with squash rounds. Drizzle with remaining olive oil Gently fold over pastry edges, pleating as necessary.
  • 4. In a small bowl whisk together egg yolk and 1 teaspoons water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle fresh dill weed, if desired Serve warm or at room temperature.

LEMON-SUGAR GALETTE



Lemon-Sugar Galette image

Provided by Ian Knauer

Time 30m

Yield Makes 4 to 6 servings

Number Of Ingredients 4

1/2 pound pizza dough, thawed if frozen
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon grated lemon zest

Steps:

  • Preheat oven to 500°F with rack in upper third.
  • Roll out dough into a 15- by 12-inch rectangle on a lightly floured surface with a floured rolling pin. Transfer to a buttered 17- by 13-inch baking sheet and stretch to edges. Let stand 10 minutes.
  • Brush dough with butter, then stir together sugar and zest and sprinkle over dough. Bake, rotating sheet halfway through baking, until golden in spots and crisp, 7 to 10 minutes. Break into pieces.

APPLE WALNUT GALETTE



Apple Walnut Galette image

A great rustic apple pie for Thanksgiving, this has very little butter in the pastry and a minimum of sweetening. It's all about the apples.

Provided by Martha Rose Shulman

Categories     dessert

Time 3h

Yield 1 9-inch galette, serving 8

Number Of Ingredients 11

1 dessert galette pastry (1/2 recipe)
Juice of 1/2 lemon
2 pounds slightly tart apples, like Braeburns, peeled, cored and cut in wedges (about 1/2 inch thick at the thickest point)
2 tablespoons (1 ounce) unsalted butter
1/4 cup (50 grams) plus 1 tablespoon dark brown sugar or turbinado sugar
1 teaspoon vanilla extract
1/4 cup lightly toasted walnuts, chopped
3/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup (25 grams) almond flour
1 egg beaten with 1 teaspoon milk, for egg wash

Steps:

  • Line 2 sheet pans with parchment. In a large bowl combine the lemon juice and apples and toss together.
  • Heat a large, heavy frying pan over high heat and add the butter. Wait until it becomes light brown and carefully add the apples and 1/4 cup of the sugar. Do not add the apples until the pan and the butter are hot enough or they won't sear properly and retain their juice. But be careful when you add them so that the hot butter doesn't splatter. When the apples are brown on one side, add the vanilla, 1/2 teaspoon of the cinnamon and the nutmeg, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the walnuts, then scrape out onto one of the lined sheet pans and allow to cool completely.
  • Remove the pastry from the freezer and place it on the other parchment-lined baking sheet. Leave to thaw while the apples cool, but don't keep it out of the freezer for too long. It's easiest to handle if it's cold and will thaw quickly. You just want it soft enough so that you can manipulate it.
  • Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around. Place the apples on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
  • Meanwhile preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the crust is nicely browned and the apples are sizzling. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 19 milligrams, Sugar 18 grams, TransFat 0 grams

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Top Asked Questions

How do you make a galette?
Place the apples on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape. Meanwhile preheat the oven to 350 degrees.
How do you make a walnut cake?
To a bowl, add the flour, baking powder and salt, then add the walnuts and gently whisk them all together for 30 seconds to mix them.
What goes well with walnuts and raisins?
Walnuts and raisins hold their own, and how, in this lovely hearty golden walnut and raisin loaf. The crunchy nutty walnut is pleasantly complemented by the mushy sweet raisin, and the loaf takes on a full-bodied flavour from the brown sugar and melted butter.
How do you make a galette from frozen apples?
Place the apples on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.

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