Galette with apricot-plum filling, cream cheese and pistachios

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

This luscious fruit galette looks impressive and is prepared quite quickly if you take the shortcut and use store-bought puff pastry for the base. The quality of the pie isn't compromised, as its flavor is largely due to the double filling: the bottom layer is vanilla cream cheese, while the top layer is a mixture of juicy apricots, plums, or a hybrid of both. The filling is folded around the edges of the pastry and sprinkled with crushed pistachios. The finished galette combines an airy, flaky crust, the softness of cream cheese, the juiciness of the fruit, and the crunch of the nuts—it's irresistible! Serve with tea or as an appetizer with a glass of white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 sheet frozen puff pastry (half a 500g package), thawed
Flour, for work
1 large egg, for brushing
Powdered sugar for sprinkling

Filling

220 g of cream cheese, room temperature
0.5 cup powdered sugar
2 tbsp. flour
1.5 tsp vanilla extract
1 large egg, for brushing
Finely grated zest of 1 lemon
A pinch of freshly grated nutmeg
450 g apricots, plums, apriums and/or pluots, pitted and cut into 1 cm pieces.
2 tbsp. l. apricot jam
1 tablespoon chilled unsalted butter, cut into small pieces
2 tbsp chopped pistachios

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, powdered sugar, vanilla extract, cream cheese, eggs, nutmeg, Apricot jam, lemon zest, pistachios, plums, Apricots

Cooking the dish according to the recipe:

Preheat the oven to 200°C and line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry into a 30x30 cm square. Transfer it to the prepared baking sheet and refrigerate for 15 minutes.
Meanwhile, prepare the filling. In a large bowl, combine the cream cheese, powdered sugar, 1 tablespoon flour, 1 teaspoon vanilla, egg, lemon zest, and nutmeg. Beat with a mixer on medium-high speed until smooth, about 2 minutes. In a medium bowl, combine the fruit with the apricot jam, the remaining 1 tablespoon flour, and 1/2 teaspoon vanilla.

Spread the cream cheese mixture over the puff pastry, leaving a 3-inch border. Top with the fruit mixture. Fold the edges of the pastry over the filling by about 2 inches, pleating the pastry as needed to form a round galette. Lightly beat the egg with 1 teaspoon of water. Brush the puff pastry with the egg mixture. Refrigerate until firm, about 20 minutes.
Scatter pats of butter over the fruit. Bake until golden brown and the filling is bubbling, 40-45 minutes, sprinkling with pistachios 15 minutes before the end of the baking time. Let cool on the baking sheet. Dust the crust with powdered sugar before serving.

Categories:

recipe / Summer dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / Food Network - recipes