Mini Mixed Berry Galettes
Made with a combination of different berries in a refrigerated pie crust, these Mini Mixed Berry Galettes are an elegant but easy dessert guaranteed to impress your guests for a brunch, luncheon, or after dinner treat.
Servings: 8 mini galettes
Ingredients
FOR THE FILLING
- 4 cups mixed berries (1 cup each of sliced strawberries, blueberries, blackberries, and raspberries)
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 3 tablespoons lemon juice
- 1 teaspoon fresh thyme snipped
FOR THE CRUST
- 2 refrigerated rolled pie crusts (such as Pillsbury)
- 1 large egg beaten
- 1 tablespoon turbinado sugar
FOR SERVING
- Whipped cream
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- In a large bowl, mix the berries, sugar, cornstarch, lemon juice, and snipped thyme and toss to coat well. Let it sit for 10 minutes.
- Unroll one refrigerated pie crust at a time on a clean and floured surface. Invert a medium-sized, 6-inch wide-mouth bowl over the dough and cut out circles around the rim of the bowl. Repeat the process until 8 circles are formed.
- Carefully transfer the pie crust circles to the prepared baking sheet. Fill each circle with 1/2 cup of berry mixture leaving an inch from the edge. Try to use a slotted spoon to filter out any berry juice.
- Fold the edges upwards to enclose the sides of the fruit and create creased folds by pressing them together. Coat the pie crust with a brush of egg wash and dust with turbinado sugar.
- Bake for 25 to 30 minutes until it turns golden brown, and the fruit mixture bubbles.
- Serve the mini berry galettes warm with a dollop of whipped cream.
Nutrition
Calories: 289kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 183mg | Potassium: 99mg | Fiber: 3g | Sugar: 17g | Vitamin A: 78IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg