Mini strawberry & blueberry galettes are a perfect single-serve dessert for summer. Buttery flaky crust loaded with fresh strawberries & blueberries that get even more delicious as they bake. Topped with ice cream or whipped cream, so good and not too sweet!
Prep time: 20mins
Cook time: 30mins
Total time: 50mins
Yield: 4mini galettes
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For the dough:
1 ¼cupsall-purpose flour
1stick unsalted buttercubed
For the filling:
2cupsfresh strawberriessliced ½ in thick and blueberries
1tablespoon+ 1 teaspoon corn starch
Egg wash: 1 large or medium egg + 1 tablespoon water
Turbinado or demerara sugar for sprinkling
Vanilla ice cream or whipped cream for serving
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.
When at least 2 hours has passed, preheat your oven to 375℉.
To make the filling, grab a large bowl and combine the berries, corn starch, granulated sugar, lemon juice, and salt. Set aside.
Roll out the dough on a floured surface to ¼ in thick. Using a cookie cutter, bowl, or whatever you have on hand, cut 4x 6in circles. You will likely get three the first time, then will need to roll the scraps back out for the fourth.
Place about ¼ cup filling into the center of each circle, leaving about an inch around the edge. Fold up the edges (does NOT need to be pretty!). Brush with egg wash and sprinkle with turbinado sugar.
Bake for 28-30 minutes until golden brown. Serve warm or room temperature with a scoop of ice cream.
You will need to chill the dough for at least 2 hours.
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