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Peach & almond galettes (pastries)

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 25g butter, room temperature
  • 1 1/2 tablespoons caster sugar
  • 1/2 teaspoon vanilla essence
  • 1/3 cup ground almonds
  • 1 sheet frozen puff pastry, thawed
  • 3 ripe peaches
  • Icing sugar, to serve
  • Vanilla ice cream, to serve


  • 1
    Preheat oven to 200C or 180C fan-forced. Line a large baking tray with non-stick baking paper. Using a wooden spoon, combine the butter, sugar, vanilla and ground almonds.
  • 2
    Using an 11cm round cutter or saucer as a guide, cut 4 x 12cm rounds from the pastry. Place the pastry rounds onto the prepared tray. Score a line into the pastry about 1cm from the edge to form a rim. Prick the pastry inside the line with a fork.
  • 3
    Spread the almond mixture onto the pastry inside the scored line. Cut the peaches into wedges. Arrange the fruit over the almond mixture, piling it up slightly as necessary.
  • 4
    Bake for 15-20 mins until golden brown. Slide onto a wire rack for 5 mins to cool slightly. Dust galettes with icing sugar and serve with scoops of ice cream.

Source: taste.com.au


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