Blueberry Ginger Mini Galettes
Personal blueberry pockets, a.k.a galettes, encased in buttery, flaky pastry, drizzled with hot honey, a dash of lemon zest and ginger sugar. These blueberry ginger galettes are most definitely a good idea.
Ingredients
For the Pastry
- 2 1/2 cups all purpose flour
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter cold, cut into cubes
- 2 Tbsp ice water
- 1 Tbsp vodka*
- 1 large egg
- 1 Tbsp heavy cream
- 5 Tbsp coarse sugar
- 2 tsp fresh ginger grated
For the Blueberry Ginger Filling
- 4 cups blueberries fresh, see note about frozen**
- 1/3 cup granulated sugar
- 3 Tbsp cornstarch
- 2 Tbsp lemon zest
- 4 Tbsp fresh lemon juice
- 2 Tbsp fresh ginger grated
- pinch of salt
Instructions
For the Pastry
- In a food processor, pulse together 2 ½ cups of all purpose flour, 1 Tbsp of granulated sugar, and 1 tsp of salt until combined.
- Add 1 cup (2 sticks) of cold unsalted butter cut into cubes directly into the food processor and pulse until the mixture resembles coarse sand.
- Add 2 Tbsp of ice water and 1 Tbsp of vodka* and mix until the mixture comes together. Do not overmix.
- Turn the dough onto a lightly floured clean surface and bring it together with your hands. Form the dough into a round disc and wrap with plastic wrap.
- Refrigerate the dough for at least 1 hour or overnight.
- Once the dough has finished chilling, remove it from the refrigerator and roll it into a rectangle roughly 10” x 5”. The dough will be very hard to work at first. You may allow it to warm up slightly on the counter but not for longer than 10 minutes. It’s important to work with pastry while it is cold.
- Perform the ⅓ fold technique to the dough by folding one short end ⅓ of the way over itself. Then fold the other short end over the previous fold. This process is similar to folding a piece of paper into thirds. Roll the dough into another 10” x 5” rectangle and perform the folds one more time.
- Return the dough to the refrigerator to chill while making the blueberry ginger mixture.
For the Blueberry Ginger Filling
- In a medium bowl. mix together 4 cups of blueberries, 1/3 cup of granulated sugar, 3 Tbsp of cornstarch, 2 Tbsp of lemon zest, 4 Tbsp of fresh lemon juice, 2 Tbsp of freshly grated ginger and a pinch of salt until everything is evenly distributed.
- Set aside while rolling out the pastry dough.
For the Assembly
- Remove the dough from the refrigerator and allow to sit at room temperature for 10 minutes so that it is easier to roll out.
- Preheat the oven to 425°F (roughly 220°C) and line 2 baking sheets with parchment paper.
- Roll out the dough onto a heavily floured surface until the dough is about 1/8 inch thick. While you are rolling, make sure to move the dough around a bit, adding flour underneath the dough where necessary so that the dough doesn't stick to your work surface.
- Using a circle cutter 6" in diameter (a bowl, plate or even cake pan), cut as many circles out of the dough as possible and place onto the baking sheets lined with parchment paper.
- Shape the scraps of dough back into a ball, re-roll the dough to 1/8 inch thick and cut out more 6" circles. Repeat this process until you have 8 circles cut out. Do your best to handle the dough very minimally.
- Place all 8 circles of dough onto the two baking sheets.
- Spoon the blueberry ginger filling onto each dough circle, leaving the outer 1 inch of dough without filling. When scooping the filling, be sure to strain any liquid before placing it onto the dough to avoid a soggy pastry bottom.
- Fold the edges of the dough over itself until the filling is incased.
- Whisk 1 large egg with 1 Tbsp of heavy cream and brush the folded over edges of pastry with the egg wash.
- In a small bowl stir together 5 Tbsp of coarse sugar and 2 tsp of freshly grated ginger. Sprinkle this mixture onto the egg washed pastry.
- Bake for 20-25 minutes or until the pastry is golden brown. Remove from the oven to cool.
- As soon as the blueberry ginger galettes come out of the oven, use a fork to mix up the filling slightly. This will break up the whole blueberries and encourage a gooey center.
- Optional: drizzle some hot honey over the hot galettes.
- Serve with a scoop of vanilla ice cream and enjoy!
Notes
*If you don't have vodka, it is fine to use a total of 3 Tbsp of ice water, however I find that the best and flakiest pasty comes from using 1 Tbsp of vodka
**If you do use frozen blueberries, be sure to let them sit for a bit so that when you fill the pastry disks with the filling the frozen blueberries don't affect the pastry. If they're too cold it can cause the pastry to not fold properly.