Raspberry Lemon Cream Cheese Galette
Need an easy recipe that feels super fancy? This is it! A versatile dessert with minimal ingredients and not a lot of prep, make this Raspberry Lemon Cream Cheese Galette for a fun at-home dessert or a coffee time pastry that's as beautiful as it is delicious.
It usually takes me a few times with a recipe to make adjustments to where it's just right. With this one, it was no different. Here are some great tips if this is your first time trying to make this delectable dessert.
Tips: -Frozen berries come in clutch. To keep the berries from getting too melty and soggy, refrigerate the filling after mixing but before you are ready to add on top of the crust.
Add extra water to your dough if it cracks when you are rolling out the crust, but don’t overwork it.
Reduce or increase your sugar by 1-2 TBSP if you like sweeter or more tart. Play around with it!
Experiment with any frozen or fresh fruit for the filling depending on the season or availability.
After egg-washing the crust, add sanding sugar for more texture (I used@wiltonbrands Sparkling White Sprinkles).
For easy cutting, use a pizza cutter to get the perfect triangle pieces with a clean cut.
Make the crust ahead and finish when you’re ready.
If you’re feeling like you want to level this dessert you, top with ice cream or whipped cream for another creamy texture and to cut the tartness just a little.
For this recipe you will need: Parchment paper, rolling pin, a baking sheet/pan with a raised edge to trap any juices that may leak out, a pastry cutter or fork for blending butter into four, electric mixer, and a pizza cutter (optional) for easy cutting.
INGREDIENTS: Makes 8 servings
For the Crust:
1 1/2 cups flour, plus more for sprinkling your surface when you'll roll out the dough
1 Tbsp sugar
Sprinkle of salt
8 Tbsps of cold butter, cubed
3-5 Tbsps of cold water, depending on the texture of your dough
Sanding or regular sugar for dusting the crust
Note: You'll be using your egg white for egg-washing from the separated egg called for in the cream cheese layer
For the Raspberry Lemon Filling:
1/2 lb. raspberries (frozen or fresh)
1-3 Tbsps sugar (add more if you'd like more sweetness)
1 tsp cornstarch
1/2 tsp lemon zest
1 Tbsp fresh lemon juice
For the Cream Cheese Layer:
4 oz cream cheese, room temperature (hint: this is half of a serving you buy at the store)
2-4 tsps sugar (add more if you'd like more sweetness)
1 tsp lemon juice
1 large egg, separated. *You'll be using the yolk in the cream cheese and the white for your crust egg-wash
LET'S MAKE A GALETTE
For the Crust
Combine the flour, sugar, and salt in a large bowl. Add your cold butter cubes to flour mixture and use a pastry cutter, fork, or your hands to blend butter with flour. Combine until the mixture looks like sand with some pea-sized pieces of butter in it.
Slowly add cold water to flour mixture, one tablespoon at a time, until a dough forms and no dry flour remains on the bottom of the bowl. You may need to add more water to reach desired texture. Once reached and dough sticks together, form into a ball and then flatten to a disc-like shape. Wrap your disc of dough in plastic wrap and refrigerate approximately one hour or overnight if you're making ahead.
For the Berry Filling: *make this while your dough is chilling
Mix the raspberries, sugar, cornstarch, lemon zest and lemon juice until combined. You can taste to add more sugar if desired. Once the mixture is finished, place in the refrigerator, especially if you are using frozen berries.
For the Cream Cheese Layer
Combine the room temperature cream cheese, sugar, egg yolk, and 1 tsp lemon juice in a separate bowl and mix with an electric mixer until smooth. Set aside.
LET'S PUT IT ALL TOGETHER
Preheat your oven to 400 degrees
After your dough is chilled, flour a flat surface and roll out your dough until it is about 1/6th to 1/4 inch thick and creates a circle that is about 14-18 inches in diameter. You want to have enough edge to fold over your filling and keep all the juices from overflowing. Your dough may be cold and not pliable, but this will change when you work with it. Be careful not to overwork! You can also add more water at this stage if the edges are cracking.
Line your baking sheet with parchment paper and transfer your dough to the baking sheet. TIP: I roll my dough over my rolling pin and then "unroll" for easy transfer.
Gently spread your cream cheese mixture on to your dough in an even circle. You should leave about a 2-inch edge for folding over.
Take your raspberry mixture from the fridge and spoon on top of the cream cheese mixture.
Carefully fold over your dough edge, crimping together when necessary to keep berries and juices in the pastry as it bakes.
Apply your egg white egg-wash to the folded crust edge.
Sprinkle crust with sugar.
Place in oven and bake for 30 minutes or until our crust is golden brown.
Let sit until cooled then use a pizza cutter to cut into 8 equal triangles.
SERVING TIPS: Enjoy topped with a scoop of ice cream or whipped cream and store in the fridge for 3-5 days.
I loved making this and I can't wait to try it with more seasonal fruit like peaches, rhubarb, or other berries. I think this could be really interesting if you tried cranberries, but I would suggest increasing the sugar a little more. Tell me when you think if you try this out with other fruit! I can't wait to hear what you discovered works (and maybe what didn't).