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Spiced Peach Galettes

in Diana's Recipe Book

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Servings: Makes 2 galettes, 6-8 servings
2 tbsp. (1/4 stick/1 oz./28g) butter
1/4 cup brown sugar
1 (15 1/4 ounce) can cling peach slices, drained
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup pecan halves

1 package (2 sheets) puff pastry, defrosted
1 egg, beaten
2 teaspoons granulated sugar

Serve with: (optional)
Whipped cream, frozen non-dairy whipped topping, thawed, or vanilla ice cream

Preheat oven to 400 degrees F/200 degrees C.

For Filling:
Melt butter in large saute pan over medium heat. Add brown sugar; stir until melted and the mixture begins to caramelize. Add peaches, cinnamon, ginger, and pecans. Cook 4 to 5 minutes until peaches are lightly browned. Set aside to cool.

For Pastry:
Cut puff pastry in half. On a floured surface, roll half of dough into a 12-inch circle. Repeat with other half. Transfer dough rounds to an 11 x 17-inch baking sheet.

To Assemble:
Top each dough round with half of filling, leaving a 2-inch border. Fold crust over filling, forming pleats in dough; leave a 2-inch opening in center of galette. Brush dough with beaten egg; sprinkle with sugar.

To Bake and Serve:
Bake in preheated oven for 20 minutes until pastry has puffed and is golden brown. Serve warm with whipped cream, thawed non-dairy whipped topping or vanilla ice cream.

Makes 2 galettes, 6 to 8 servings.

Source: California Cling Peach Board
Date: August 18, 2006

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