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Print Recipe
Galette with Apricots and Cherries Recipe
Hello dears! Today I want to buy you a Galette with apricots and cherries. A piece of cake made of crumbly tender dough with the addition of oat flakes and fragrant, juicy filling of fresh fruits and berries - a great start to the day. In the evening we prepare a biscuit, and in the morning we enjoy delicious pastries. I invite you to have Breakfast with me!
Cook Time 60 minutes
Servings
Ingredients
For filling:
For the dough:
For lubrication:
Cook Time 60 minutes
Servings
Ingredients
For filling:
For the dough:
For lubrication:
Instructions
  1. Prepare the necessary products.
    Prepare the necessary products.
  2. Prepare the dough. Oat flakes grind (in a coffee grinder). I have whole grain oatmeal. Then add flour, chopped oat flakes, sugar, salt, baking powder and mix well with a whisk in the blender bowl. Add the diced chilled butter and beat until the mixture resembles coarse crumbs. It is allowed to have small pieces of butter no more than a pea.
    Prepare the dough. Oat flakes grind (in a coffee grinder). I have whole grain oatmeal. Then add flour, chopped oat flakes, sugar, salt, baking powder and mix well with a whisk in the blender bowl.
Add the diced chilled butter and beat until the mixture resembles coarse crumbs. It is allowed to have small pieces of butter no more than a pea.
  3. Pour in kefir or any dairy product that is at hand. Use a fork to mix the flour with kefir. Quickly form a dough ball.
    Pour in kefir or any dairy product that is at hand. Use a fork to mix the flour with kefir. Quickly form a dough ball.
  4. Flatten the dough into a disk. Wrap in cling film and refrigerate for at least 1 hour to cool.
    Flatten the dough into a disk. Wrap in cling film and refrigerate for at least 1 hour to cool.
  5. Wash the apricots, remove the bones, cut into quarters. In a bowl add apricots, sugar, lemon zest, 1 tsp starch, vanilla and mix gently.
    Wash the apricots, remove the bones, cut into quarters. In a bowl add apricots, sugar, lemon zest, 1 tsp starch, vanilla and mix gently.
  6. Roll out the cooled dough on a floured surface. I'm rolling it right out on a silicone Mat, which I'm going to bake on. In this case, there is no need to transfer the biscuits on a baking sheet. Therefore, I advise you to roll out either on a silicone Mat or on parchment.
    Roll out the cooled dough on a floured surface. I'm rolling it right out on a silicone Mat, which I'm going to bake on. In this case, there is no need to transfer the biscuits on a baking sheet. Therefore, I advise you to roll out either on a silicone Mat or on parchment.
  7. The dough in the center, sprinkle with 1 tsp of starch. Who does not like starch, can sprinkle with crumbled cookies or semolina. Lay out around the apricots and cherries, retreating from the edge of 5-6 cm.
    The dough in the center, sprinkle with 1 tsp of starch. Who does not like starch, can sprinkle with crumbled cookies or semolina. Lay out around the apricots and cherries, retreating from the edge of 5-6 cm.
  8. Wrap the dough over the filling, forming folds. Yolk mix with milk to lubricate the edges of biscuits. Sprinkle with oatmeal on top. Put the Galette on a baking sheet. I'm just putting the doormat on the baking sheet. Bake in a preheated 180-190°C oven for about 40-45 minutes or until Golden brown. Focus on your oven.
    Wrap the dough over the filling, forming folds. Yolk mix with milk to lubricate the edges of biscuits. Sprinkle with oatmeal on top. Put the Galette on a baking sheet. I'm just putting the doormat on the baking sheet. Bake in a preheated 180-190°C oven for about 40-45 minutes or until Golden brown. Focus on your oven.
  9. Galette cool and serve. Bon appetit and warm Sunny autumn days!
    Galette cool and serve.
Bon appetit and warm Sunny autumn days!

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