Galette with Plums and Peanut Butter

Cakes 661 Last Update: Mar 18, 2021 Created: Feb 23, 2021 0 0 0
Galette with Plums and Peanut Butter
  • Serves: 10 People
  • Prepare Time: 30 mins
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy
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French crunchy pie, the salinity of peanut butter and the sourness of plums are an unusual combination to try for your fall tea.

Ingredients

Directions

  1. For the dough, mix in a mixer 250 grams of flour, 2 tbsp. sugar and a pinch of salt.
  2. Add butter, knead again until crumbs, many people like to make chopped dough with their hands, I do it in a mixer at medium speed. Add 1 yolk and water and knead until the mixture looks like dough.
  3. Transfer the dough to a floured surface and continue kneading with your hands. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes. (it is possible for 30 minutes and for 1 hour). Chopped dough can be kept in the refrigerator for 2-3 weeks until you want to make a new biscuit for example.
  4. In the meantime, preheat the oven to 200 ° C.
  5. Let's take care of the filling: you need to carefully cut the plums into slices, about 0.5 cm thick.
  6. We take the dough out of the refrigerator and roll it out to a thickness of 1 cm, approximately. Do not be alarmed, at the beginning the dough will be very hard, but from the warmth of the hands and the rolling pin, it will quickly roll out. Roll out the dough in the shape of a circle.
  7. stepping back 5 cm from the edges, spread the peanut butter on the dough. On top we lay out the plum plates beautifully. Sprinkle plums with 1 tbsp. l. Sahara.
  8. We wrap the edges of the dough neatly and pinch them nicely. Spread the edges of the dough with yolk so that they brown beautifully, and sprinkle with the remaining 1 tbsp. l. Sahara.
  9. We put the pie in the oven for 15 minutes. Then reduce the temperature to 180 ° C and bake the cake for another 10 minutes. Then return the temperature to 200 ° C again and fry the biscuit for 5 minutes.

Galette with Plums and Peanut Butter



  • Serves: 10 People
  • Prepare Time: 30 mins
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy

French crunchy pie, the salinity of peanut butter and the sourness of plums are an unusual combination to try for your fall tea.

Ingredients

Directions

  1. For the dough, mix in a mixer 250 grams of flour, 2 tbsp. sugar and a pinch of salt.
  2. Add butter, knead again until crumbs, many people like to make chopped dough with their hands, I do it in a mixer at medium speed. Add 1 yolk and water and knead until the mixture looks like dough.
  3. Transfer the dough to a floured surface and continue kneading with your hands. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes. (it is possible for 30 minutes and for 1 hour). Chopped dough can be kept in the refrigerator for 2-3 weeks until you want to make a new biscuit for example.
  4. In the meantime, preheat the oven to 200 ° C.
  5. Let's take care of the filling: you need to carefully cut the plums into slices, about 0.5 cm thick.
  6. We take the dough out of the refrigerator and roll it out to a thickness of 1 cm, approximately. Do not be alarmed, at the beginning the dough will be very hard, but from the warmth of the hands and the rolling pin, it will quickly roll out. Roll out the dough in the shape of a circle.
  7. stepping back 5 cm from the edges, spread the peanut butter on the dough. On top we lay out the plum plates beautifully. Sprinkle plums with 1 tbsp. l. Sahara.
  8. We wrap the edges of the dough neatly and pinch them nicely. Spread the edges of the dough with yolk so that they brown beautifully, and sprinkle with the remaining 1 tbsp. l. Sahara.
  9. We put the pie in the oven for 15 minutes. Then reduce the temperature to 180 ° C and bake the cake for another 10 minutes. Then return the temperature to 200 ° C again and fry the biscuit for 5 minutes.

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