Peaches and Cream Galette
A while ago I shared the recipe for these Peaches and Cream Cheese Danish. They’re one of my all time favorite danish recipes and they’re super easy because they use store-bought puff pastry. But anyhow, I digress because this post isn’t about those danish. It’s about this Peaches and Cream Galette but it was inspired by those danish. This recipe uses the same filling and topping from that recipe but instead of the store-bought puff pastry, we’re using homemade pie crust to create a delicious free-form pie that makes for the perfect summer dessert. This one is great for dinner parties or a casual gathering or just yourself. Serve it with a scoop of whipped cream or ice cream and you can’t go wrong.
If you happen to have a bunch of peaches going too ripe or if you’re just craving a delicious peach dessert, then look no further because this one is a definite keeper. Give it a go and be sure to let me know what you think below. As always, thank you so much for reading and following along!
Peaches and Cream Galette
Equipment
- Mixing bowl
- Pastry blender
- Stand or hand mixer
- Rolling Pin
- Baking sheet
Ingredients
Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon Kosher salt
- 1/2 cup cold unsalted butter diced
- 1/4 cup ice water
- 1 large egg whisked
- 1 tablespoon turbinado sugar (optional)
Cream filling:
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice
- 1/3 cup all-purpose flour
- 2 medium ripe peaches thinly sliced
Streusel topping:
- 1/2 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon Kosher salt
- 2 tablespoons unsalted butter slightly firm
Instructions
- For the crust, in a large bowl, combine the flour and salt. Add the butter and use your hands or a pastry blender to work the butter into the flour until it resembles coarse crumbs. Add the cold water and stir with a rubber spatula until it comes together to form a rough dough. Form into a disc, wrap in plastic wrap and chill for at least 30 minutes to 1 hour.
- To make the cream filling, in a large bowl, cream together the cream cheese and sugar until fluffy. Stir in the egg, vanilla, lemon and flour until well combined. Chill until ready to use.
- To make the streusel topping, in a bowl, stir together the flour, sugar, cinnamon, nutmeg and salt. Add the butter and rub with your fingers until it resembles coarse crumbs. Set aside.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Once the dough has chilled, transfer to a lightly floured work surface and roll out into a large circle about 1/4-inch thick. Transfer to the prepared baking sheet.
- Add the cream filling to the center of the rolled out dough and spread out leaving a 3-inch border along the edge. Top the cream with peach slices as you’d like. You can fan them out slightly overlapping or you can add them haphazardly. Sprinkle the top evenly with the streusel.
- Gently fold the edges of the dough over the filling, overlapping the dough as you go along. Brush the edges with egg wash and sprinkle with turbinado sugar if using.
- Bake until deeply golden brown, for 40 to 45 minutes. Remove from the oven and allow to cool for 10 minutes before slicing and serving with fresh whipped cream or ice cream. Enjoy!
