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A close up of mini blueberry galettes on parchment paper.

Mini Blueberry Galettes

Teri & Jenny
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Servings 16

Ingredients
  

cream cheese crust

  • 1 cup all purpose flour, plus more for dusting
  • ¼ teaspoon baking powder
  • teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 4 ounces cold cream cheese, cut into small cubes
  • 1 tablespoon cold water
  • 1 tablespoon apple cider vinegar

filling

  • 8 ounces fresh or frozen blueberries
  • 1 lemon, zested and juiced
  • 3 tablespoons granulated sugar
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons honey
  • ½ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • teaspoon ground clove
  • 1 egg, lightly beaten
  • 2 tablespoons water
  • 3 tablespoons granulated sugar

Instructions
 

  • Preheat oven to 400°F.
  • Sift together the flour, baking powder and salt.
  • Place butter and cream cheese into the bowl with the flour mixture and cut together until fully incorporated. The mixture should be evenly grainy.
  • Add water and vinegar and knead together until the mixture comes together and a smooth dough forms, about 2 minutes.
  • Pat the dough into a disc, cover with plastic wrap and chill in the refrigerator for about 30 minutes.
  • Place the ingredients for the filling into a mixing bowl and gently stir together until well combined and the blueberries are well coated.
  • Once the dough has chilled, place it onto a lightly floured surface and roll out until ¼ inch thick. Using a 2 ½ to 3 inch circle cutter cut out as many circles possible, about 14.
  • Re-roll the scraps and make more circles.
  • Whisk together the egg and water and brush a thin layer over each disc. Place 2 teaspoons of the filling into the center of each disc of dough and fold the sides towards the center, until all the sides have been tucked in.
  • Brush the tops of the dough with egg wash and sprinkle with a small amount of sugar.
  • Place the mini galettes onto a baking sheet, lined with parchment, and bake for 11 to 13 minutes or until golden brown.
  • Allow the glaettes to cool slightly before serving.
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