Gorgeous mini peach blueberry galettes are the perfect, fun, and simple dessert with seasonal fruit.
I am a big fan of fruit desserts during the summer months, what about you? These mini peach blueberry galettes are easy and simple to make but are gorgeous and fun! They will leave a big impression on friends and family.
If you are looking for additional fruit desserts this peach blueberry cobbler recipe is delicious and also easy (only six ingredients).
Mini Peach Blueberry Galettes
Line two baking sheets with parchment paper (you will need to place your baking sheets in the refrigerator, so make sure you will have enough room). Gently stir the fruit with cornstarch, sugar, and lemon juice until combined.
Place one sheet of puff pastry onto a floured work surface and gently roll out until it’s about 10×10. From the puff pastry cut circles about 5 to 6 inches around (I used a bowl as a “cookie” cutter). Repeat with the second puff pastry sheet.
Place the puff pastry circles on the baking sheets and fill with your fruit (leave excess juices in the bowl) and leaving about half an inch around the edge.
To make the beautiful peach rose, gently place the peach slices curved and overlap each slice with another peach slice. It was fairly easy to create.
Gently fold the edges of the puff pastry up over the filling while leaving the center of your galettes exposed. You do want to press the pastry together so that it does not unfold. Brush the edges of the galettes with milk, which will help the pastry brown.
Chill the galettes in the refrigerator for about 20 minutes. Preheat oven to 375 degrees and bake the galettes for 20-25 minutes until edges are lightly browned.
Serve with a scoop of vanilla ice cream, if desired.
Ingredients
- 2 puff pastry sheets
- 2 1/2 cups of fresh fruit (I used 2 sliced peaches and 1 1/2 cups blueberries)
- 1 Tablespoon cornstarch
- 2 Tablespoons sugar
- 1 teaspoon lemon juice
- 2 Tablespoons milk
Instructions
- Line two baking sheets with parchment paper (you will need to place your baking sheets in the refrigerator, so make sure you will have enough room).
- Gently stir the fruit with cornstarch, sugar, and lemon juice until combined.
- Place one sheet of puff pastry onto a floured work surface and gently roll out until it's about 10x10. From the puff pastry cut circles about 5 to 6 inches around (I used a bowl as a "cookie" cutter).
- Repeat with the second puff pastry sheet.
- Place the puff pastry circles on the baking sheets and fill with your fruit (leave excess juices in the bowl) and leaving about a half an inch around the edge.
- To make the beautiful peach rose, gently place the peach slices curved and overlap each slice with another peach slice. It was fairly easy to create.
- Gently fold the edges of the puff pastry up over the filling while leaving the center of your galettes exposed. You do want to press the pastry together so that it does not unfold.
- Brush the edges of the galettes with milk, which will help the pastry brown.
- Chill the galettes in the refrigerator for about 20 minutes.
- Preheat oven to 375 degrees and bake the galettes for 20-25 minutes until edges are lightly browned.
- Serve with a scoop of vanilla ice cream, if desired.
