Strawberry Cream Cheese Mini Galettes
These addable mini galettes are the perfect spring dessert—juicy strawberries are layered on top of a rich cream cheese filling and wrapped in a flaky pie crust. They are so easy to make, but they bake up into beautiful treats that are perfect for tea parties and picnics.
Strawberry Cream Cheese Mini Galettes
Makes 6 mini galettes
Ingredients:
For the cream cheese filling:
8 oz cream cheese
1 egg yolk (reserve the egg white to brush on the crust)
1/4 cup granulated sugar
1 tsp vanilla
Pinch of salt
For the strawberries:
2 cups fresh strawberries, sliced
1/4 cup granulated sugar
1 tbsp cornstarch
Zest from 1 lemon
For the galettes:
2 pie crusts (I used store-bought)
1 egg white (see note above)
To make:
Preheat the oven o 400F. Line a baking sheet with parchment paper, and remove the pie crusts from the fridge to thaw for about 15 minutes.
To make the cream cheese filling, add the cream cheese, egg yolk, sugar, vanilla, and salt to a medium bowl. Mix well to combine, then whisk until smooth and fluffy. Set aside.
Roll out the pie crusts onto a floured surface. Cut them into 6-7 inch circles (I used a bowl as my guide, tracing it with a paring knife to cut the rounds). Re-roll the dough if needed. I was able to cut 6 circles total from the two crusts.
To a medium bowl, add the strawberries, sugar, cornstarch, and lemon zest, mixing gently to combine.
Place the pie crusts on the baking sheet. Scoop the cream cheese filling into the center of each galette and spread, leaving a thick border around the edge (so you have room to fold the edges of the galette over). Place the sliced strawberries on top of the filling.
Gently fold over the edges of the galette. Repeat with the other galettes, then brush the edges with the reserved egg white.
Bake for 30-35 minutes until the edges of the galette are light golden brown. Remove from the heat and let cool before enjoying.
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