This dessert is easy to make when you use Tenderflake puff pastry for the crust!
|1||397g package Tenderflake puff pastry, defrosted|
|6 cups||sliced strawberries|
|1/3 cup||maple syrup|
|1/4 tsp||orange zest|
|1/2 tsp||vanilla extract|
|2 tbsp||vanilla extract|
|2 tbsp||coarse sugar|
Preheat oven to 400°F.
Line two baking sheets with parchment paper and set aside.
On a floured surface, roll out each square of pastry (separately) into large squares. Be careful not to make the dough too thin.
Set each large square of rolled out dough onto a lined baking sheet.
In a medium saucepan, over medium heat, add 4 cups of the sliced strawberries with the maple syrup and sugar. Stir to combine, then add the orange zest and vanilla extract.
Cook for about 8-10 minutes, or until the sugar has melted and the strawberries have begun to break down a bit.
In a small bowl, mix the cornstarch with about 6 tsp of water. Once combined, add to the strawberry mixture and continue to cook until the mixture has thickened. Remove the pan from the heat.
Once the mixture has cooled down a bit, you can start building your galette. Add half of the mixture onto one of the pastry squares, then quickly start folding up the sides of the pastry. You want about a 2-inch border of pastry around the filling.
Then place 1 cup of sliced raw strawberries on top of the jam mixture, and continue to tuck and fold the edges of the pastry as needed. It doesn't need to be pretty, you just want to make sure there's a wall to prevent the filling from falling out.
Brush the pastry with a bit of milk, and sprinkle coarse sugar over the entire galette.
Bake for 18-20 minutes, or until the pastry is golden brown and puffed up. Repeat with the second piece of pastry and the remaining filling.
Serve warm or at room temperature, with ice cream or whipped cream.
This recipe originally appeared on InSearchOfYummyness.com
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