Рет қаралды 136,225
This super easy blueberry galette is full of summer fresh blueberries and is surrounded by a flaky and delicious pastry crust. Add a scoop of ice cream or a dollop of whipped cream to take it to the next level!😍
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Strawberry biscuit
diameter 26 cm (10 inch)
Test:
200 g ( 7.25 oz ) wheat flour
salt (pinch)
80 g ( 3.1 oz ) butter (cold, fat content not less than 82%)
40 g ( 1.5 oz ) powdered sugar
20 g ( 0.7 oz ) yolk
30 ml ( 1fl.oz ) ice water
Curd filling:
200 g ( 7 oz ) of cottage cheese (fat content 5-9%)
50 g ( 1.8 oz ) eggs
50 g ( 1.8 oz ) sour cream (Fat content 20-30%)
20 g ( 0.7 oz ) sugar
10 g ( 0.3 oz ) cornstarch
Decor:
400-500 g ( 14.1 oz - 7 oz ) strawberries
10 g ( 0.3 oz ) cornstarch
20 g ( 0.6 oz ) powdered sugar
Prepare the dough:
1. Grate with cold butter, combine with flour - you should get crumb. Add salt, powdered sugar, stir.
2. Add cold water, egg, knead the dough.
3. Wrap the dough with cling film, refrigerate for 30 minutes-1 hour.
Prepare the filling.
1. Rub the curd through a fine sieve.
2. Add cornstarch, powdered sugar, sour cream, egg. Stir.
3. Wash and dry the strawberries, cut the tails, cut into plastics.
Collect the biscuit:
1. Roll out the chilled dough on parchment into a circle 35 cm in diameter, 3 mm thick.
2. Place the curd filling on the dough, leaving 5 cm at the edges.
3. Place the strawberry slices on top of the curd filling, starting in the center. Sprinkle with a mixture of powdered sugar and cornstarch.
4. Fold the edges of the dough over the top of the filling.
5. Spread the beaten egg over the edges and glue in the almond flakes.
6. Transfer the biscuit to a baking sheet and send to bake in an oven preheated to 180C - 350F ( Gas 4 ) for 30-35 minutes.
Allow the finished biscuit to cool and sprinkle with a thin layer of powdered sugar before serving.
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Bon appetit