This Peach Galette with Baklava Filling is an update to the classic. It’s got some familiar baklava flavors lining the crust with chopped nuts and is finished with a honey glaze.
This weekend I’m headed to Seattle for Create + Cultivate and I just learned that Issa Rae is the keynote speaking and it has me a little scared/shy/excited to meet her!! EEEE! I love her so much. I’m actually leaving before she hits the stage so who knows if I get to meet her BUT if you haven’t watched Insecure DOOO ITTT!
It is my favorite show on TV right now; it has be DYING every single episode. And every time an episode is done I’m like UGGGHHH I wish there was more!
Let’s turn our attention to this late-summer galette because it is SO good. At the base of the galette, underneath the peaches is a baklava-type of mixture and it is B O M B. It’s spiced and crunchy and flavorful. It gives the entire thing such a good flavor and texture.
I’m loving the late-summer peaches that are out right now. They’re so sweet and delicious and though I do hate the heat and I’m feeling fall clothes right now, this is me holding onto summer just a little bit longer.
How to make a Peach Galette with Baklava Filling:
- Prepare the filling. Slice the peaches and get the nuts all chopped up.
- Roll out the pie dough. You could use store-bought dough but homemade is so easy and galettes are a nice gateway for pie making. Super easy!
- Add the filling to the top of the dough. Make sure you leave a decent gap around the edge so the galette can be folded up.
- Fold up the sides. No need for anything fancy, just fold over the dough onto the filling and continue until all the dough has been folded.
- Brush with a glaze or egg wash. This helps the galette become nice and shiny while it bakes.
- Bake! Bake until it’s nice and golden brown.
- Let it cool slightly. Warm galettes are where it’s at, just make sure it cools slightly so it’s easier to cut.
- Serve. Serve the Peach Galette with vanilla or honey ice cream if you can find it.
How to choose a ripe peach for a peach galette:
You want to look for a peach that has no bruises but the fruit easily gives when you push it gently. Let the peaches ripen in a brown paper bag for a couple days if they’re super hard when you buy them. Firmer peaches are okay for galettes since you’re baking them but you do want them to be ripe when you use them.
Difference between yellow and white peaches:
Besides the obvious color difference, yellow peaches tend to have a more tart acidic flavor while white peaches tend to taste a little more sweeter. It’s a personal preference, but for this galette it doesn’t matter!
Tips and Tricks for a Peach Galette with Baklava Filling:
- For easy peach prep: Look for freestone peaches vs clingstone. Freestone separate from the pit a lot easier, making the preparation of them much easier.
- Store bought pie crust is okay, but homemade is much better and this recipe is an easy way to practice using it.
Peach Galette with Baklava Filling Recipe
- 1/4 cup walnuts
- 1/4 cup shelled pistachios
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 yellow peaches sliced
- 2 tablespoons brown sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon all-purpose flour
- 1 single pie crust homemade or store-bought
- 1 large egg beaten (as egg wash - optional)
- 1 tablespoon honey for garnish
- Ice cream for serving
To Make the Filling/Base:
- In a food processor, add the walnuts, pistachios, brown sugar, cinnamon and salt. Pulse until the nuts turn into a meal-like texture. Set aside.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- To a medium bowl, add the peaches, brown sugar, flour and a pinch of salt; toss until combined. Set aside.
- Roll out the galette until it’s about 14-inch circle and roll it around a rolling pin and unroll it on a baking sheet. Assembling it on the baking sheet makes it way easier—you don’t want to have to transfer that thing all assembled. Add the nut mixture to the center of the pie dough and spread it around into an even 1/4-inch layer, leaving a 3-inch border.
- Arrange the peaches in the center of the pie dough on top of the nut mixture. You can pile it on all rustic-like OR you can arrange the slices in a circular motion. Whatever you choose is cool!
- Trim any janky edges of the pastry and fold the pastry over the fruit, pleating it as you go. Transfer to the freezer to chill for 10 minutes.
- Brush the pastry part with egg wash (this is optional). Transfer to the oven to bake for 40 to 45 minutes, until the crust is golden brown. Drizzle with a little bit of honey and serve with ice cream.
Did you make this recipe? Let me know on Instagram!
Looking for more pie recipes? Here are some of my favorites:
Leave a Reply