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Mini Blueberry Galettes
one small 6oz-8oz carton of fresh blueberries
(I can fresh blueberries in 100% blueberry juice into pints and use in this too)
1/4 cup white sugar
1/8 tsp dried orange peel
1/2 tsp orange extract
1 Tbs maple syrup
1 sheet of phyllo - makes 4 minis
*powder sugar or white chocolate chips, optional
mini galettes - you can double the entire recipe and get 8 galettes
Lay out your phyllo dough onto a baking sheet covered with parchment paper (this will help cleanup later, because blueberries have a tendency to ooze) Cut the large square of phyllo dough into 4 individual squares. Combine the blueberries and sugar in a bowl, making sure to coat all the berries with the sugar as you stir, add in the remaining ingredients and mix well. Place two to three heaping tablespoons of blueberries into the center of each square of dough. Working in a circular motion, bring up edges of dough around blueberries to form a circle, making sure to pinch any side seams together, do this with each galette and then fill with any of the remaining berries. Brush the exposed crust/dough lightly with milk and sprinkle with baking sugar or more regular sugar.
Bake at 475 for the first 8 minutes - then lower oven to 375 and bake 12 more minutes or until crust is golden brown (juice may ooze onto baking sheet - that's fine and normal *you can add a tablespoon of cornstarch to your blueberry mix which can help firm up the juices that will be created when baking, I did not use a thickener)
Remove from oven and carefully move to serving plate. Serve Warm.
You can serve warm galettes with:
Top with fresh whipped cream or
Sprinkle with white chocolate chips or
Sift some powdered sugar over the tops...
Recipe and Photos by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home