Peach Galette Puff Pastry 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).

PEACH GALETTE

Steps:

• To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Do not overwork the dough to avoid toughness.
• Lightly flour a work surface. Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day.
• When the dough is well chilled, preheat the oven to 375°F.
• Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. Meanwhile, make the filling. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.)
• Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.
• Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.
• Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.

CHERRY AND PEACH GALETTE

Steps:

• Position a rack in the lower third of the oven and preheat to 450 degrees F. Butter a baking sheet with 1 tablespoon butter. Unfold 1 sheet puff pastry on a floured surface. Beat the egg with 1 tablespoon water and brush over the dough. Unfold the other sheet of puff pastry and lay it on top; press the sheets together with a rolling pin, then roll out into a 14-inch square. Transfer to the prepared baking sheet and refrigerate until firm, about 30 minutes. (Refrigerate the leftover egg wash for brushing the galette.)
• Combine the sugar, allspice, vanilla, lemon zest and lemon juice in a large bowl; transfer 2 tablespoons of the mixture to a small bowl and set aside for sprinkling. Add the cherries, peaches and 3 tablespoons flour to the remaining sugar mixture and toss.
• Trim the edges of the pastry with a pizza wheel or sharp knife to make a 12-inch round. Spoon the cherry mixture in the center, leaving a 2-inch border. Cut the remaining 1 tablespoon butter into small pieces and scatter on top. Fold in the pastry edges over the filling, pleating as needed.
• Bake the galette until puffed and golden, about 20 minutes. Reduce the oven temperature to 350 degrees F. Remove the galette from the oven, brush the crust with the reserved egg wash and sprinkle with the reserved sugar mixture. Return the galette to the oven and bake until the juices thicken and the pastry is cooked through, 30 to 45 more minutes (depending on the juiciness of the cherries). Transfer to a rack and let cool at least 10 minutes so the filling sets.

CHERRY PEACH PANTRY GALETTE

Steps:

• Preheat the oven to 425 degrees F. Line a cookie sheet or large rimmed baking pan with parchment paper and lay the round of pie crust on top.
• Toss the peaches and cherries with the cornstarch, vanilla, cinnamon and 1/3 cup sugar in a bowl until well combined. Mound the fruit mixture in the center of the dough round and spread slightly, leaving a 1 1/2-inch border. Fold the edges over the fruit, pleating as necessary. Whisk the egg and mix with a tablespoon of water. Using a pastry brush, brush the egg wash on the exposed crust. Sprinkle the remaining tablespoon sugar over the top of the fruit. Bake until the crust is golden brown all over and the fruit juices are thick and bubbling, 30 to 35 minutes. Cool slightly and serve warm or at room temperature.

FRESH PEACH GALETTE

Steps:

• Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
• Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheet. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
• Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
• Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.

PEACH GALETTE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine raisins, brown sugar, flour, cinnamon, and salt in a bowl. Mix in peaches and lemon juice.
• Place pie dough round on a rimmed baking sheet.
• Mound fruit mixture in center of dough, leaving a 1 1/2-inch border. Fold edge of dough up around fruit, gently pleating and pressing dough against the fruit.
• Bake in the preheated oven for 10 minutes.
• Reduce the oven temperature to 350 degrees F (175 degrees C).
• Continue baking until crust is golden brown, 20 to 25 minutes. Remove from the oven; let cool on the baking sheet for 10 minutes before using 2 large spatulas to transfer to a plate.