Apricot-Plum Galette with Cream Cheese and Pistachios
You can never have too many beverage recipes, so give Apricot-Plum Galette with Cream Cheese and Pistachios a try. This recipe serves 8. For $1.19 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 24g of fat, and a total of 375 calories. A mixture of cream cheese, ground mace, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. 93 people have made this recipe and would make it again. It is brought to you by Foodnetwork. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 31%. Similar recipes are Peach, Apricot and Plum Galette, Plum Galette with Armagnac Cream, and Plum Galette.
Servings: 8
Preparation duration: 40 minutes
Cooking duration: 65 minutes
Ingredients:
2 tablespoons apricot preserves
1 pound apricots, plums, apriums and/or pluots, pitted and cut into 1/2-inch chunks
1/2 cup confectioners' sugar
8 ounces cream cheese, at room temperature
1 large egg, for brushing
2 tablespoons all-purpose flour
Pinch of freshly grated nutmeg or ground mace
Finely grated zest of 1 lemon
2 tablespoons chopped pistachios
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
1 tablespoon cold unsalted butter, cut into small pieces
1 1/2 teaspoons pure vanilla extract
Equipment:
baking paper
baking sheet
oven
bowl
Cooking instruction summary:
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the puff pastry into a 12-inch square on a lightly floured surface. Transfer to the prepared baking sheet and refrigerate, 15 minutes. Meanwhile, make the filling: Combine the cream cheese, confectioners' sugar, 1 tablespoon flour, 1 teaspoon vanilla, the egg, lemon zest and nutmeg in a large bowl. Beat with a mixer on medium-high speed until smooth, about 2 minutes. Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and 1/2 teaspoon vanilla. Spread the cream cheese mixture over the puff pastry, leaving a 3-inch border. Top with the fruit mixture. Fold the edge of the pastry over the fruit by about 2 inches, pleating as needed to make a circle. Lightly beat the egg with 1 teaspoon water. Brush the puff pastry with the egg wash. Refrigerate until firm, about 20 minutes. Scatter the butter over the fruit. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes, sprinkling the pistachios over the fruit during the last 15 minutes. Let cool on the baking sheet. Dust the crust with confectioners' sugar before serving. Photograph by Con Poulos
Step by step:
1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 12-inch square on a lightly floured surface.
3. Transfer to the prepared baking sheet and refrigerate, 15 minutes.
Meanwhile, make the filling
1. Combine the cream cheese, confectioners' sugar, 1 tablespoon flour, 1 teaspoon vanilla, the egg, lemon zest and nutmeg in a large bowl. Beat with a mixer on medium-high speed until smooth, about 2 minutes. Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and 1/2 teaspoon vanilla.
2. Spread the cream cheese mixture over the puff pastry, leaving a 3-inch border. Top with the fruit mixture. Fold the edge of the pastry over the fruit by about 2 inches, pleating as needed to make a circle. Lightly beat the egg with 1 teaspoon water.
3. Brush the puff pastry with the egg wash. Refrigerate until firm, about 20 minutes.
4. Scatter the butter over the fruit.
5. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes, sprinkling the pistachios over the fruit during the last 15 minutes.
6. Let cool on the baking sheet. Dust the crust with confectioners' sugar before serving.
7. Photograph by Con Poulos
Nutrition Information:
covered percent of daily need
