Recipes and Cooking Honey Hazelnut Pear Galettes Be the first to rate & review! 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. By Kate McDermott Kate McDermott Website Kate McDermott is a writer, recipe developer, and best-selling author of four cookbooks, including "Art of the Pie" and "Pie Camp." Often called the "Pie Whisperer," Kate is one of the most sought-after experts when it comes to baking pies year-round. Her expertise and skill have been featured in global and national publications, including Better Homes & Gardens, The New York Times, Oprah, Seattle Magazine, and the Los Angeles Tribune, among others. She has also collaborated with brands like Le Creuset and Sur La Table. Through online workshops, Kate teaches the fine craft of artisan pie. This has been the result of a long journey experimenting with different kinds of doughs and techniques from her very own kitchen. She has taught over 4,000 people to make homemade pie across the country and in Europe. Kate is a James Beard Award finalist. She attended Santa Barbara City College, obtaining a degree in Music, and studied Voice in the Manhattan School of Music. She also enrolled in Santa Clara University for Humanities and Music. Learn about BHG's Editorial Process Published on October 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Hands On Time: 25 mins Total Time: 1 hrs 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cup all-purpose flour or gluten-free flour mix 1 tablespoon granulated sugar ¼ teaspoon salt ¼ teaspoon baking powder ⅓ 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 For crust: In a large bowl place flour, sugar, baking powder, and 1/4 tsp. kosher salt; mix together with a fork.* 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. 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. Preheat oven to 425°F. Roll out dough into 7-inch-diameter circles. 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 580 Calories 36g Fat 59g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.