Mini Blueberry Galettes Food
BLUEBERRY GALETTE
i love this because i can use a prepared pie crust and it's quick to throw together. berries are my favorite part of summer.
Provided by chia2160
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 425.
- line a baking sheet with foil and spray with non stick spray.
- in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
- unwrap the pie dough and unfold onto a baking sheet.
- spoon the berry mixture into the center of the dough, leaving a 1 inch border.
- fold the edge of dough over the berries, pleating.
- dot butter over top of blueberries, brush the pastry with beaten egg.
- sprinkle pastry edge with remaining sugar.
- bake for 25-30 minutes until bubbling.
- garnish with grated zest, if desired.
MINI BLUEBERRY GALETTES
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a bowl, stir together blueberries, sugar, cornstarch, vanilla, salt and lemon zest and juice.
- Cut the pie crusts into 6 circles with a 4 1/2-inch round cutter. Lift the circles onto the prepared baking sheet. Place about 1/4 cup of the blueberry mixture into the center of each circle. Gently fold over the edges to cover approximately 1 inch of the filling.
- Brush the egg wash around the edge of each pastry. Sprinkle the crusts with sugar and bake until the crusts are golden and the filling is bubbly, 15 to 20 minutes.
MINI FRUIT GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Roll out the pie crusts so they lie flat, dusting with flour as necessary to prevent sticking. Cut 3 rounds in each pie crust using a 6-inch diameter bowl or pastry cutter. Add 1/4 cup berries to the center of each pie crust round and fold the crust up over the filling. Brush with the egg wash and sprinkle with the crystal sugar. Bake until golden brown, 20 to 24 minutes. Cool slightly.
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- Cut the dough into 5 inch rounds using a cookie cutter or a small bowl as a guide. (You will need 6 rounds.)
- Place the rounds on parchment paper and carefully place them in the fridge until you are ready to assemble.
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- In the bowl of a food processor, pulse together flour, sugar, and salt. Add cold butter and shortening, then pulse until small, pea-sized pieces form. Add 4 Tbsp of ice water, then pulse, adding the last Tbsp as needed, until the dough begins to come together.
- In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Stir gently to combine, being careful not to burst the blueberries. Set aside.
- Remove dough from refrigerator and use a pastry scraper or a knife to cut into 6 equal pieces (one horizontal cut and then two vertical). Roll one portion of dough out onto a lightly floured surface until it’s roughly 7-8” in diameter. Repeat with remaining portions of dough.
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- MIX THE BLUEBERRY FILLING.In a large mixing bowl, combine the sugar, lemon juice, vanilla, and salt. (To grab a pinch of salt, pour a little salt in one hand and with your other pinch a little salt between your pointer finger and thumb.) Then fold the blueberries into your sugar mixture and set aside.
- SLICE THE PUFF PASTRY DOUGH.Unroll the puff pastry dough on a cutting board, sprinkling a light dusting of flour under the dough if it starts to stick. Cut the puff pastry into four equal squares. Trim and round the corners just a little for each square of dough, making them the same shape as an app icon.
- PREPARE THE DOUGH FOR THE FILLING.Beat your egg with the water. This is called an egg wash. It’s used to help pastries and bread get a brown crust. Brush the egg wash around the outside of each pastry square. Place 1/4 cup of blueberry mixture in the middle of each square.
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- In a medium size bowl combine the blueberries, sugar, cornstarch, zest and juice of one lemon. Set aside.
- Sprinkle your work surface with a bit of flour then roll out one of the pie crusts so that it's flat. Using a bowl that's about 4 to 5 inches in diameter, cut 3 rounds in each pie crust, by pressing down on the bowl or running a knife around it. Reroll the remaining dough, you should be able to get 1 more pie crust round from it. Each pie crust should give you 4 rounds, ending up with 16 rounds in total.
- Spoon about 1 to 2 tbsp of the blueberry mixture into the center of a pie crust round, then fold the dough up over the filling. Repeat with remaining ingredients.
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- For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- For the topping, combine flour, oats, sugar, and salt in a medium bowl. Cut in butter with a pastry cutter until completely incorporated and large crumbs form. Chill until ready to use.
- Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
- For the filling, place 1/2 cup blueberries in a large bowl and crush gently with a fork. Add remaining blueberries, sugar, cornstarch, salt, and lemon juice and toss to combine.
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- Add flour, sugar, salt and baking powder to a food processor. Pulse a few times to mix. Add the cubed butter and continue to pulse until the mixture resembles a coarse meal. Add the cold water and pulse to form dough.
- Transfer the dough to a floured surface and form into a ball. Press down slightly to form a disk and cover in plastic wrap. Transfer to the fridge for 30 minutes.
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- To make the crust, pulse the flour, salt, and cubed butter in a food processor until the butter is pea-sized. Slowly pour in the water until moist enough for a dough ball to form. Shape into a disk, wrap in plastic wrap and place in the fridge for at least 2 hours.
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