Sour Cherry Mini Galettes (and a Blogger Recognition Award)

sour cherry mini galettes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • For the pie crust:
  • 2 cups organic, unbleached, all-purpose flour
  • 1/2 cup unsalted butter, cold, cubed
  • 1/2 cup vegetable shortening, cold, cubed
  • 1/2 tsp salt
  • 1/2 cup ice-cold water


  • Sour cherries in syrup


  • 1 egg, beaten + 1 tsp water
  • turbinado sugar


  1. For the pie crust:
  2. Place the flour, butter, shortening, salt in a stand mixer bowl. Mix on low speed until the you see crumbles and the mixture seems a bit dry. Do not overmix.
  3. Add the ice-cold water and mix on medium speed until the dough just comes together. You should still be able to see lumps of fat in the dough.
  4. Shape the dough into 2 flat disks, wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days. At this point you can freeze one disk if you want to make half the amount (it will keep in the freezer for up to 6 months).
  5. After the 30 minutes, or more, in the fridge, take the dough out, lightly flour your work surface and place the cold pie dough, sprinkling some more flour on top. Using a rolling pin, roll the dough from the centre outward.
  6. While rolling out your dough, keep rotating it, lightly flouring the surface under the dough as well as the top, as needed to prevent from sticking. Roll the dough to about 1/2 cm thick. Using a biscuit round cutter, cut rounds of dough and place it onto 2 baking sheets lined with parchment paper or silicone mat.
  7. Arrange about 1 tablespoon of sour cherries in the middle, fold in outer edge, overlapping pastry, leaving centre filling exposed.
  8. Brush lightly the egg/water mixture on the folds and sprinkle with turbinado sugar.
  9. Arrange racks in lower and middle position in oven.
  10. Bake at 375° F (190° C), rotating pans once, for about 25 minutes, or until pastry is evenly golden.
  11. Serve warm or at room temperature.
Recipe Card powered byTasty Recipes


Get updates on the latest posts + more straight to your inbox.

You have Successfully Subscribed!

Pin It on Pinterest