Puff pastry + apple, pear, cranberry & raisin mini galettes

Something strange is going on. Ever since i'm again the proud owner of an oven, i've been baking non stop. I'm really obsessed. I enjoy it so much. I love to go through the flour with my hands and pinch & kneed the soft butter, mixing it up and making a mess. (Flour and powder sugar look like snow don't you think?! Especially when you throw some in the air. Just kidding). And the SMELL, the smell in my house while i'm baking is so amazingly good. It pushes me to think about something else to bake before the smell flies away. Maybe some blueberry/rosemary scones, chewy chocolate and salty caramel cookies, or apple butter biscuits - sounds good right? 

Ah, i'm totally forgetting all my favorite savory foods, which I promise will come next (yes I talked about pizza before, but that's something baked too right? And it had butter and sugar on it, so hmm…)

But now I can still talk about my latest pastries. It's again a very simple recipe. I have made a lot of galettes these last couple of weeks, but I couldn't seem to settle on a favorite crust. Sometimes I find it too heavy, too dry, or just not suitable for a galette style pie. Until I tried it again with puff pastry. And I must say, I'm really liking the buttery (because it does really contain a lot of butter!), crispy but still light crust. To me personal, until now, this is the best crust for a galette pie. And so easy to make! Perfect no? 

Rough-puff pastry

recipe from Gordon Ramsay

makes 9 mini galettes

Ingredients dough

250g strong plain flour
1 tsp fine sea salt
250g butter, at room temperature, but not soft
about 150ml cold water


Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

The filling

makes around 7/9 mini galettes


Ingredients filling

1 big or 2 small Granny Smith apples
1 pear
100 gr mixed cranberries and raisins
15 gr unsalted butter
2 tsp cinnamon sugar

The way to success:

Cut the apple(s) and the pear in small, 1/2 inch blocks. Toss the apple, pear, cranberries and raisins in a frying pan and mix it with the butter and the cinnamon sugar. When the apple and the pear look a little soft, remove from fire and let it cool.

To make the galettes

Preheat oven to 400 degrees F. Line a cookie sheet with parchment. On a floured surface, roll out the chilled pie dough. It should be around 10 x 10 inches. Cut it into 9 evenly divided pieces for mini galettes. Dust off any extra flour and lay it on the parchment. 

Pile the filling in the middle of the dough. Fold the dough up, so it covers at least 2 inches of the filling, more is ok. Repeat with the others.

Brush the edges with some milk and dust generously with cinnamon sugar. 

Bake for 30 minutes or until the pastry is golden and fruit is soft and bubbly.

Serving suggestion: if you like you can add some powdered sugar on top.

Hmm, can you smell it?