Fruit Galette Cookie Recipe

Easy Fruit Galette The Salty Marshmallow

WEBJul 17, 2020 · Pulse the flour, sugar, and salt in a food processor until combined. Alternately, whisk together the flour, sugar and salt in a large …

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1. Pulse the flour, sugar, and salt in a food processor until combined. Alternately, whisk together the flour, sugar and salt in a large bowl.
2. Add in the butter pieces and pulse until the mixture looks like coarse meal. If mixing the dough in a bowl, use your hands or a pastry cutter to incorporate the butter.
3. Sprinkle with 4 Tablespoons of water and pulse until dough comes together. Add in the last Tablespoon of water if needed for the dough to come together.
4. Remove the dough from the food processor and shape into a flat disk and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.

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Summer Fruit Galette Rock Recipes

WEBJun 29, 2021 · For the galette filling, Toss together the fruit with the cornstarch and pinch of salt. Pile the fruit mixture in the center of the …

1. Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
2. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second pastry round to use another time. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
4. Roll the dough into a 12 inch round and place it on a parchment lined cookie sheet.

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Sugarfree Berry Galette Recipe Healthy Fitness Meals

WEBJul 28, 2020 · Place the dough between 2 parchment paper and roll the dough out to a 12inch circle. Refrigerate it for about 1 hour. In the …

1. In a food processor, add flour and butter and pulse it until it's crumbly (about 15 seconds)
2. Add in the egg and water and pulse for another 15 seconds. It will form a dough once it's done.
3. * Make sure the butter and water are cold to make sure you get the flaky texture of the galette.
4. Place the dough between 2 parchment paper and roll the dough out to a 12inch circle. Refrigerate it for about 1 hour.

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