PREP: 20 mins
  COOK: 30 mins
  SERVES: 5

Mini Berry Galettes with Whipped Cream

Ingredients

For galettes:

  • 1 14-oz package store-bought pie dough
  • Flour for rolling out
  • 1 tablespoon Oakhurst half & half or heavy cream
  • 1 tablespoon coarse sanding sugar

For cream cheese base:

  • 4 oz cream cheese, room temperature
  • 1 tablespoon Oakhurst heavy cream
  • 2 tablespoons sugar

For filling:

  • 3 cups sliced strawberries
  • 1 cup blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • Pinch of kosher salt
  • Zest of 1 lemon

For whipped cream:

  • 1/4 cup Oakhurst heavy cream
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla extract

Preparation

  1. Thaw pie dough according to package directions
  2. On a large, lightly floured cutting board, roll pie dough out to about 1/8th-inch thick, dusting with more flour as you go
  3. To create mini pie crusts, flip a bowl about 7 or 8 inches in diameter upside down and use the rim as a guide to trace out circles the size of the bowl with a knife
  4. Ball up remaining dough scraps and roll out again to repeat this process, using more flour as necessary, until you have 5 mini pie crusts
  5. Store crusts in a single layer, or stacked and separated by parchment, then covered in plastic in the fridge while you prepare base and filling
  6. Using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, whip cream cheese and sugar just until combined
  7. Add heavy cream, then mix on high for 2-3 minutes until smooth and fluffy, scraping down the sides of the bowl as necessar
  8. In a medium bowl, toss berries, sugar, cornstarch, salt, and lemon zest until berries are well coated

To assemble galettes:

  1. Spread a tablespoon of whipped cream cheese mixture onto the center of each dough circle, leaving an inch border around the edge
  2. Scoop a heaping 1/2-cup berry mixture on top of the whipped cream cheese, then fold edges of dough over to hold the filling in
  3. Using a pastry brush, lightly brush half and half or heavy cream over top of dough and sprinkle sanding sugar on crust
  4. Repeat with remaining dough circles
  5. Transfer assembled galettes to a large plate or baking sheet and chill for at least 30 minutes, or up to a few hours
  6. When ready to bake, preheat oven to 400 degrees. Divide galettes between 2 parchment lined baking sheets and bake for 25-30 minutes, until edges are light golden brown and filling is bubbly

While galettes are baking, make whipped cream:

  1. Using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream, sugar, and vanilla until stiff peaks form
  2. Cover and refrigerate until ready to serve

Let galettes cool at least 5 minutes before serving with whipped cream.

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