Get yourself properly prepared for the Fall with a juicy toothsome recipe that will get you in your best mood.
Made with olive oil, a rich and delightful almond filling, and a sweet juicy fruity flavor, these Rustic Apricot Peach Galettes by Early Brawd should be on your healthy dessert menu this weekend.
Ingredients:
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 pinch of fleur de sel
- 2 tbsp cane sugar
- 1/2 tsp ground cinnamon
- 1 tsp finely chopped dry rosemary
- 1/4 cup Hiç Premium Extra Virgin Olive Oil
- 1/4 cup + 2 tbsp (90 ml) cold water
For the almond cream:
- 1/2 cup almond meal
- 1/3 cup soy cream (or almond, rice)
- 1 tbsp maple syrup
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
For the filling:
- 2 apricots
- 1 large peach
- 1 tsp maple syrup
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp raisins
For the wash:
- 1 tbsp maple syrup
- 1 tbsp soy milk
Directions:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Once the dough is thoroughly chilled, remove it from the plastic wrap and divide into six segments if making mini galettes.
- On a lightly floured surface, working one at a time, use a rolling pin to roll each piece of dough out into about a 5-inch diameter circle about 1/8-inch thick. Transfer to the prepared baking sheet and unfold.
- Add one tablespoon of almond cream in the center of each disc of dough, leaving about 1 inch along the edges. Then arrange the fruits on top with a little of the excess juice.
- Next, carefully fold the crust edges over the filling towards the center of the galettes. Work all around the galettes, creating a few pleats where needed. Try to ensure there are no cracks in the pastry crust.
- Prepare the wash by mixing the maple syrup and soy milk. Brush the edges and sides of the galettes with the mixture.
- Bake for 20-25 minutes for mini galettes (30-35 minutes for a large galette), or until the crust is golden brown and the fruits are bubbly. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve cool or warm with a scoop of vanilla ice-cream
For more excellent recipes, visit https://earlybrawd.com/recipes/
Leave a comment (all fields required)
Comments will be approved before showing up.
