Mini Fruit Galettes

Delicious mini hand pies with fresh fruit filling wrapped in a buttery flakey crust. Make these the next time you’re in the mood for a light, summer dessert

DC summers are HOT! Today it’s 98 degrees and everyday next week will be upper nineties. Ughh. I personally am not always in the mood for heavy, rich desserts in the heat which is why I was looking for a light summery sweet to make.

Cue the mini fruit galettes. I made these last week and brought them to a socially distant picnic and they were a hit! It was great because everyone can have their own galette and major plus — they’re super easy to transport!

These mini galettes are a great way to use up fresh fruit too! I used strawberries and blackberries for the center filling but you can use any kind of fruit variation. Blueberries, peaches, apples, pears, cherries – any of these variations would be lovely.

Mini Fruit Galettes

Difficulty: easy
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Ingredients:

2 unbaked Flaky Pie Crust (what I used)

1 and 1/2 cups strawberries

1/2 cup blackberries

1 Tablespoon cornstarch

3 Tablespoons granulated sugar

1 teaspoon vanilla extract

Egg wash for brushing*

Instructions

Pie crust: Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using. (See note.)
Line two large baking sheets with parchment paper or silicone baking mats.
Prep the filling: Gently stir the berries, cornstarch, sugar, and vanilla together in a medium bowl until combined. Place in the refrigerator, covered or uncovered, until step 5.
Shape the crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle.
Use your hands to mold any cracking edges back together
Fill galettes: Arrange dough rounds on prepared baking sheets. Remove filling from the refrigerator and spoon about 1/4 cup into the center of each dough round, leaving any excess juice behind in the bowl. Crimp edges over the filling leaving the very center exposed. Make sure the mini galettes are tight and compact so they don’t unfold themselves or lose shape while baking.
Brush the edges of the pie dough with egg wash.
Preheat oven to 375°F.
Bake chilled galettes for 25-28 minutes
Remove from the oven and cool for at least 5 minutes before enjoying.