Honey Hazelnut Pear Galettes

One of our favorite things about galettes is that there's no need battle with the pastry for perfect circles or crimping. Rough edges and pleats give the dessert character and an artisan look.

Honey Hazelnut Pear Galettes
Photo: Jacob Fox
Hands On Time:
25 mins
Total Time:
110 mins
Servings:
4

Ingredients

  • 1 cup all-purpose flour or gluten-free flour mix

  • 1 tablespoon granulated sugar

  • ¼ teaspoon salt

  • ¼ teaspoon baking powder

  • cup butter, chilled and cut into 1/2-inch cubes

  • ¼ cup cream cheese, chilled and cut into small pieces

  • 1 ½ teaspoon cider vinegar

  • 1 ½ - 2 ½ tablespoon water

  • Hazelnut Frangipane Filling (see recipe)

  • 2 ripe pears, cored and thinly sliced

  • ¼ cup roasted hazelnuts, roughly chopped

  • 4 - 8 teaspoon honey

  • 1 egg white

  • Demerara sugar, sparkling sugar, or granulated sugar

Directions

  1. For crust: In a large bowl place flour, sugar, baking powder, and 1/4 tsp. kosher salt; mix together with a fork.*

  2. Add butter and cream cheese; using your hands or a pastry blender, smoosh mixture together until it looks like coarse meal with some small pea-size pieces.

  3. Sprinkle cider vinegar and 1 1/2 to 2 Tbsp. water over the mixture. Lightly squeeze and press the dough until it all holds together. Divide dough into four pieces and form each into a ball. Wrap individually and chill 1 hour.

  4. Preheat oven to 425°F. Roll out dough into 7-inch-diameter circles.

  5. Place circles on a large parchment paper-lined baking sheet. Evenly spread about 2 Tbsp. Hazelnut Frangipane Filling on each dough circle, leaving a 1-inch border. Arrange pear slices on each.

  6. Sprinkle pears with chopped hazelnuts and drizzle each with 1 to 2 tsp. honey. Fold edges of dough in over filling, pleating dough as you go and leaving most of the pear slices uncovered.

  7. For egg wash, in a small bowl beat together egg white and 2 tsp. water. Lightly brush over dough edges and sprinkle with demerara sugar.

  8. Bake 12 minutes. Turn oven down to 375°F. Bake about 10 minutes more or until golden brown. Cool slightly. Makes 4 galettes.

Hazelnut Frangipane Filling

In a small bowl place 1/4 cup granulated sugar and 2 Tbsp. softened butter. With a mixer beat until pale and fluffy. Add 1/3 cup finely ground hazelnuts or hazelnut meal; 1 egg yolk; 2 tsp. all-purpose flour; 1/4 tsp. vanilla; a pinch salt; and 1 1/2 tsp. hazelnut liqueur (such as Frangelico), hazelnut extract, or brandy. Mix until completely combined.

To Make Dough in a Food Processor

To make dough in a food processor, pulse two or three times to combine flour, sugar, baking powder, and kosher salt. Add butter and cream cheese; pulse 10 to 15 times or until mixture looks like coarse meal. Add vinegar and 1 1/2 to 2 Tbsp. water; pulse five more times. Turn dough out into a bowl and form into four balls. Wrap individually and chill 1 hour.

Nutrition Facts (per serving)

580 Calories
36g Fat
59g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 580
% Daily Value *
Total Fat 36g 46%
Saturated Fat 17g 85%
Cholesterol 116mg 39%
Sodium 434mg 19%
Total Carbohydrate 59g 21%
Total Sugars 30g
Protein 8g
Vitamin C 2.7mg 14%
Calcium 72mg 6%
Iron 2.4mg 13%
Potassium 222mg 5%
Fatty acids, total trans 1g
Folate, total 86.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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