Ingredients: |
Ingredients: 1 lb blueberries
1/4 cup sugar granulated
2 tbsp cornstarch
zest of 1 lemon
juice of 1 lemon
4 pie crusts (2 boxes, each box has 2 rolled pie crusts)
1 egg beaten for egg wash Coupons
1 tbsp turbinado sugar for sprinkling
fresh mint leaves for garnish, optional
whipped cream optional
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Directions: |
Directions:Preheat your oven to 400 F degrees. Line 2 baking sheets with parchment paper.
In a medium size bowl combine the blueberries, sugar, cornstarch, zest and juice of one lemon. Set aside.
Sprinkle your work surface with a bit of flour then roll out one of the pie crusts so that it's flat. Using a bowl that's about 6 inches in diameter, cut 3 rounds in each pie crust, by pressing down on the bowl or running a knife around it. Reroll the remaining dough, you should be able to get 1 more pie crust round from it. Each pie crust should give you 4 rounds, ending up with 16 rounds in total.
Spoon about 1 to 2 tbsp of the blueberry mixture into the center of a pie crust round, then fold the dough up over the filling. Repeat with remaining ingredients.
Place the galettes onto the prepared baking sheets, 8 per sheet. Brush each galette with beaten egg then sprinkle with turbinado sugar or regular granulated sugar.
Bake the galettes for 30 to 35 minutes or until golden brown.
Garnish with fresh mint leaves. Serve warm with vanilla ice cream or whipped cream.
Recipe Notes
You should have enough blueberries for 16 mini galettes. I also had some strawberries on hand so I filled a few with strawberries. |
This recipe for Mini Blueberry Galettes is from