Peach Galette with Baklava Filling Recipe
This Peach Galette with Baklava Filling is a rustic no-fuss dessert made with juicy peaches, a flaky crust with a baklava filling that’s spiced, crunchy and adds so much flavor and texture to this classic summer dessert. Using a store-bought crust this galette cannot be easier to make. Serve it with a honey glaze and vanilla ice cream for the best treat alongside Lobster Pasta or Summer Succotash.
Servings: 6 slices or 1 (9-inch) galette
Cost: $10
Equipment
- 1 Food processor
- 1 Rolling Pin
- 1 Sheet pan
Ingredients
Filling/Base:
- 1/4 cup walnuts
- 1/4 cup shelled pistachios
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Galette:
- 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
Instructions
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.
Galette:
- 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.
Notes
Tips and Tricks
- 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.
- How to choose a ripe peach for a 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.
Nutrition
Calories: 282kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 236mg | Potassium: 220mg | Fiber: 3g | Sugar: 18g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
