Cherry Galette

November 14, 2019

Today I made this amazing cherry galette with puff pastry and I am telling you that this is a new revelation! It so much crispier and fluffy and I doubt I will ever do this again with short crust pastry. These cherries are locally sourced and they are so fresh and hold do well when baking that they are my new favourite brand for cherries! The full recipe is below and it is really so easy to make, I hope you love it!

 

Bon apetit, 

Zorah

 

 

Ingredients:

 

4 cups pitted cherries

1 cup brown sugar

2 tbsp. flour

1 roll of puff pastry

Extra brown sugar for dusting

1 egg

1 tsp. vanilla essence 

 

 

Method:

 

Roll our your puff pastry onto a baking sheet and transfer to large tray. 

preheat your oven to 180C.

After the cherries have been pitted, add the 1 cup of brown sugar, essence and flour and mix well.

You can either leave them as is or mash them a little.

Lightly flour the base of the pastry to avoid it getting soggy.

Transfer the cherries to the centre of the pastry, and fold in the edges. While you fold you can add pleats in to avoid the cherry juice from leaking. 

Once this is done, pat down the sides to make sure it's all sealed. 

Then use the egg as egg was and brush the sides, and then use extra sugar to put on top of the egg wash to allow it to crisp nicely. 

Bake for 30-40 minutes and then enjoy with ice cream!

 

* These cherries were sponsored by Cherry Time where you can purchase your own on their site from the 25 of November, available to anyone in the Western Cape. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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