I have been making galettes and pies for any home guests because they are just so fuss-free! Any fruit pie or galette is simply tossing fruits with sugar, some spices, and cornstarch. Honestly, any hard work comes from the pie lattice. Galettes are much easier because you just fold the side inwards and off in the oven it goes. I highly recommend it for the next time you’re hosting a fun get together (in a socially responsible way of course).
Mini Blueberry Galettes
- Let your puff pastry sit in your refrigerator for at least 30 minutes to an hour before working with it. This would ensure it’s easier to work with.
- Remember to let your blueberry filling to rest for at least 20 minutes. This process will draw out any extra moisture so you don’t end up with overflowing fruit syrup during baking.
- Besides a cookie cutter, I used a glass cup to cut out circles of my puff pastry.
Ingredients (yields 16 mini galettes)
- 500g Blueberries
- 3 tbsp Granulated Sugar
- 2 tbsp Honey
- 1 ½ tbsp Cornstarch
- Lemon zest from 1 Lemon
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- 2 sheets of Frozen Puff Pastry
- 1 Egg, lightly beaten
- 1 tbsp Water
- Preheat the oven to 200°C.
- In a large bowl, add the blueberries, sugar, honey, cornstarch, lemon zest, cinnamon, and nutmeg. Gently toss them around together. Be careful to not squash the blueberries! Let it sit for at least 20 minutes.
- Roll out 1 sheet puff pastry on a floured surface. It’s best to work with 1 sheet at a time. Use a circular cookie cutter of at least a diameter of 8.5cm or roughly 3 ½ inches to cut out circles in your puff pastry.
- Scoop out about 1 tbsp of blueberry (~3-4 blueberries) into each circle. Be sure to not scoop any of the “juice”.
- Dab your finger in some water and gently wet the edges of the pastry. Now, you can fold the sides on each other and set it aside on your baking sheet lined with baking paper. Continue steps 4 – 5 until you’ve used up all your pastry and blueberry filling.
- With a pastry brush, brush some egg wash on the outer sides on the folded pastry.
- Now, you’re to bake your Mini Blueberry Galettes! Pop them in the oven for 20 minutes or until the pastry turns golden brown. Let it cool down before garnishing with your candied lemon. Enjoy!
Original recipe from SpoonForkBacon
Candied Lemon Slices — perfect garnish for any dessert!
Initially, I was truly intimidated at the sight of these candied lemon toppings but after researching a few recipes, it’s truly easy to make! The ingredients are uncomplicated and can easily be found in any kitchen. (I always make sure I have lemons in the fridge!)
Candied Lemon Slices are commonly used as a garnish for cakes but in this case, I used them to decorate my Mini Blueberry Galettes. You could also have them as a snack. Or simply with your afternoon tea.
Ingredients (yields 10 candied lemon slices)
- 1 Lemon
- ⅓ cup Granulated Sugar
- ½ cup Water
- ⅔ tbsp Lemon Juice
- Slice the lemon into round slices with 3mm or ⅛ inch thickness. Don’t forget to remove the seeds from the lemon slices with a toothpick.
- In a large pan or skillet, combine the water, sugar, and lemon juice. Bring this mixture to a boil over medium heat.
- Reduce the heat to low heat or just to a simmer. Swirl or stir the water-sugar mixture and ensure that the sugar has dissolved. Carefully add your lemon slices into the skillet, creating a single layer. Be sure to not overlap any slices.
- Let your lemon slices simmer over low-medium heat for 10-15 minutes and gently flip the slices as it cooks. You’ll know it’s done with your lemon slices are translucent.
- Remove from the skillet and let it rest on a tray before using it as your dessert garnish. Enjoy!
Original recipe from Pip and Ebby
- Let them rest at room temperature overnight before storing them in airtight containers. You could store them in the refrigerator for up to a fortnight.
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