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Print Recipe
Galette with Cherries and Balsamic Vinegar Recipe
Very tasty fragrant biscuits with cherries and balsamic vinegar. I think for you it will be even interesting to try to prepare this recipe and to tempt this taste.
Cook Time 55 minutes
Servings
Ingredients
For the dough:
For filling:
For decor:
Cook Time 55 minutes
Servings
Ingredients
For the dough:
For filling:
For decor:
Instructions
  1. For the dough 1 tbsp sugar pour into the grinder.
    For the dough 1 tbsp sugar pour into the grinder.
  2. Grind into powder.
    Grind into powder.
  3. Pour flour, powdered sugar, salt and sliced frozen margarine into the blender bowl.
    Pour flour, powdered sugar, salt and sliced frozen margarine into the blender bowl.
  4. Punch in a blender until coarse crumbs.
    Punch in a blender until coarse crumbs.
  5. Add 3-4 tablespoons. Cold water and punch again. Remove the dough from the combine and quickly mix to the dough gathered in the ball. Form a flat disc, wrap in film and refrigerate for 30 minutes.
    Add 3-4 tablespoons.
Cold water and punch again.
Remove the dough from the combine and quickly mix to the dough gathered in the ball. Form a flat disc, wrap in film and refrigerate for 30 minutes.
  6. In a bowl, mix cane sugar, flour, salt.
    In a bowl, mix cane sugar, flour, salt.
  7. To add to the cherries, mix well.
    To add to the cherries, mix well.
  8. In a small bowl, mix balsamic vinegar, vanillin and corn starch until the starch is completely dissolved.
    In a small bowl, mix balsamic vinegar, vanillin and corn starch until the starch is completely dissolved.
  9. Pour in the cherry. Stir. Filling is ready.
    Pour in the cherry. Stir.
Filling is ready.
  10. The cooled dough is rolled out on a lightly floured surface in a circle with a diameter of 35-40 cm. Transfer to the baking sheet laid with parchment. To the cake is not broken, I roll out on a large silicone Mat, then put on top of the baking sheet, covered with parchment and turn over with a silicone Mat.
    The cooled dough is rolled out on a lightly floured surface in a circle with a diameter of 35-40 cm.
Transfer to the baking sheet laid with parchment.
To the cake is not broken, I roll out on a large silicone Mat, then put on top of the baking sheet, covered with parchment and turn over with a silicone Mat.
  11. In the middle of the cake spread cherry filling, retreating from the edges of 7-9 cm If the liquid is very much, then it is not added at this step.
    In the middle of the cake spread cherry filling, retreating from the edges of 7-9 cm
If the liquid is very much, then it is not added at this step.
  12. Wrap the dough on the filling, evenly pinching in a circle. In that case, if you have any liquid from the cherry filling, carefully pour in. Bake in a preheated 180-190 degree oven for 25 minutes or until Browning.
    Wrap the dough on the filling, evenly pinching in a circle.
In that case, if you have any liquid from the cherry filling, carefully pour in.
Bake in a preheated 180-190 degree oven for 25 minutes or until Browning.
  13. Cool the galette. Brush the edges of the cake with berry syrup. Sprinkle with powdered sugar and coarsely chopped nuts. I put almond shavings on it.
    Cool the galette.
Brush the edges of the cake with berry syrup.
Sprinkle with powdered sugar and coarsely chopped nuts.
I put almond shavings on it.
  14. Bon appetit!
    Bon appetit!

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