MINI FRUIT GALLETTES
90 Min
6 Portions
Medium level
Ingredients
1 package pie crust or butter pie dough
2 1/2 cups raspberries and blackberries
1 tbsp cornstarch
2 tbsp refined sugar
A splash of Vainilla Molina
2 tbsp milk, for brushing*
Directions
1. Prepare pie dough and refrigerate for at least 2 hours before using.
2. Cover two large baking sheets with wax paper or silicone pad.
3. In a bowl, mix berries, cornstarch, sugar and a splash of Vainilla Molina. Refrigerate once well integrated.
4. Put dough on a floured surface. With a circular container, form and cut out a big circle.
5. Transfer dough to baking sheet and pour your chilled filling over the dough. Be careful not to let too much juice moisten the dough.
6. Fold edges compactly over filling, leaving the center exposed.
7. Make sure the mini galettes are tight and compact so they don't unfold or lose shape while baking.
8. Brush edges with milk for a golden-brown result.
9. Sprinkle with refined sugar and refrigerate for 45 minutes.
10. Preheat the oven to 190 °C / 374 °F
11. Remove from fridge and bake for 18 minutes or until the edges are lightly golden.
12. Remove from oven and let cool for at least 5 minutes.
13. Enjoy!
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