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Crispy Mini Strawberry Galettes with Creamy Vanilla Pastry Cream

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These crispy mini strawberry galettes feature a flaky buttery crust filled with juicy strawberries and silky vanilla pastry cream, perfect for a quick and indulgent dessert.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 grams)
  • 1 cup unsalted butter (225 grams), cold and cubed
  • 2 tablespoons granulated sugar (for dough)
  • ½ teaspoon salt
  • 6 to 8 tablespoons ice water
  • 2 cups whole milk (475 ml)
  • ⅔ cup granulated sugar (135 grams, for pastry cream)
  • 4 large egg yolks
  • ¼ cup cornstarch (30 grams)
  • 2 tablespoons unsalted butter (30 grams, optional)
  • 2 teaspoons pure vanilla extract
  • 2 cups fresh strawberries (around 300 grams), hulled and sliced
  • 2 tablespoons granulated sugar (for strawberry filling)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon all-purpose flour (optional, for strawberry filling)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Turbinado sugar or coarse sugar for sprinkling

Instructions

  1. Make the Pastry Dough: In a large bowl or food processor, combine flour, sugar, and salt. Add cold cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add ice water, 1 tablespoon at a time, mixing until dough clumps but isn’t wet or sticky. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Vanilla Pastry Cream: Heat milk in a medium saucepan over medium heat until just simmering. In a bowl, whisk sugar, egg yolks, and cornstarch until pale and smooth. Slowly pour about ½ cup hot milk into egg mixture, whisking constantly to temper eggs. Return mixture to saucepan and whisk continuously over medium heat until thickened (3-5 minutes). Remove from heat, stir in butter and vanilla extract. Cover with plastic wrap pressed on surface and chill.
  3. Prepare the Strawberry Filling: Toss sliced strawberries with sugar, lemon juice, and flour. Let sit for 15-20 minutes to macerate and thicken slightly.
  4. Assemble the Galettes: Preheat oven to 400°F (205°C). Roll out chilled dough to about ⅛ inch thick on a lightly floured surface. Cut into 4-5 inch circles. Place on baking sheet. Spread about 1 tablespoon pastry cream in center of each circle, leaving 1-inch border. Top with 3-4 tablespoons strawberry mixture. Fold edges over fruit, pleating as needed. Brush edges with egg wash and sprinkle with turbinado sugar.
  5. Bake galettes for 20-25 minutes until crust is golden and crisp. Cool on wire rack for at least 10 minutes before serving.

Notes

Keep butter cold when making dough to ensure flakiness. Temper eggs carefully when making pastry cream to avoid lumps. Chill dough before rolling and avoid overfilling galettes to prevent soggy crusts. Reheat galettes briefly in oven to crisp crust if stored.

Nutrition

Keywords: strawberry galettes, mini galettes, pastry cream, vanilla pastry cream, easy dessert, flaky crust, berry dessert, quick baking

Find it online: https://lucydishes.com/crispy-mini-strawberry-galettes-with-creamy-vanilla-pastry-cream-recipe-made-easy/