Posted on August 17, 2014 by Anne Milneck | 0 comments
This galette was the result of a happy accident. Anne thought she was grabbing blueberries and a disk of pie crust from the freezer, but it turned out to be the dough used in our Sugar Sanded Strawberry Toaster Pastry recipe. This mixup resulted in a most delicious galette. This tender, flaky crust may not be sturdy, but it does make for a decadent base for the sweet, syrupy blueberry filling.
Pastry from our Sugar Sanded Strawberry Toaster Pastry recipe
2 cups frozen blueberries*
1/2 cup sugar
1 Tbl cornstarch
1 tsp lemon juice
1 egg for egg wash
1 Tbl butter
Preheat the oven to 400 degrees. Roll the pastry into a circle 1/4 inch thick. Gently fold in half over a rolling pin, move to a baking sheet and lay out as a circle. In a bowl, combine the blueberries, sugar, cornstarch and lemon juice. Mound the blueberry mixture in the center of the pastry. Fold the edges over, leaving the center exposed. In a bowl, beat the egg with a little water and brush on the crust. Sprinkle Cinna Nilla Sugar over the egg wash. Cut the butter into small pieces and place on the exposed the blueberry filling in the center. Bake until the crust is golden brown and the filling is bubbling in the center--20-30 minutes. If the crust is browning too fast, cover with strips of foil. Serve with vanilla ice cream.
*A note about the blueberries: we tested this recipe with frozen blueberries. The filling made itself during the cooking process. Fresh berries would require the stovetop method for blueberry pie filling.
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