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I love easy and delicious desserts! Better yet, I love easy desserts that make my heart sing with the sweet smells and tastes of my childhood. I promise this cream cheese honey blueberry galette will tick all the boxes. It is creamy, sweet, and has the perfect pastry when you bite into the golden-brown crust. This dessert is rustic and gives you all the feels, from making to eating. Grab a fork, bowl, and let’s not forget the ice cream, and you’ll be set for the perfect treat!
There’s something about baking pastry in the house. The warmth of the oven, and the smell of baking, create such a homey feeling. When developing this recipe I wanted to create something that hit the spot for everyone and that was also timeless. Something that you could have with your morning cup of coffee or enjoy on a Sunday evening after a hearty meal. I think it is so important to have recipes like this on file that you can whip out. While it has a fun twist with the cream cheese, I wanted to give a nod to the classic galette.
Why you’ll love this cream cheese honey blueberry galette:
-This recipe is very easy to make and the pate brisee dough can be frozen or made the day before
-The dough takes merely 10 mins to make
-Child and husband proof
-It’s packed full of berry and cream cheese flavour
-You can fill the dough with any fruit variation you can think of! (apples, strawberries, you name it)
Looking for more recipes?
Easy Earl Grey Poached Pears – View Recipe
No-Bake Raspberry Cheesecake Bars – View Recipe
Lemon Blueberry Loaf Cake – View Recipe
How to make this cream cheese honey blueberry galette:
In this recipe, I use a food processor to make the pate brisee (dough), however, you can do it by hand. By hand will increase the amount of time it takes to make the dough though it is doable. In this case, I would invest in a pastry cutter. They usually run for 9-20 dollars. If you are using the pastry cutter, follow the recipe as if you were using the processor because you will want to achieve the same milestones for consistency.
With the pastry cutter, you will push and cut the butter into the flour to create the desired consistency.
The only part you really have to pay attention to in this recipe is when the dough is coming together after adding the water. Too much water or too little could affect how the ingredients hold together. The dough should look like crumbled cauliflower rice and if you pinch the dough it should hold together. I recommend taking your time at this part and don’t rush.
Lastly, don’t skip out on the chill times. It is crucial with almost any type of pastry dough that it enters the oven cold. Otherwise, the butter will heat up too quickly before the flour and other ingredients have a chance to bake and create structure. Nobody wants a liquid buttery mess to clean up!
If this is your first time making pastry it is not that hard I promise! Follow the recipe below and you will create a beautiful blueberry masterpiece.
Cream Cheese Honey Blueberry Galette
Equipment
- Small Bowl
- Plastic wrap
- Parchment paper
- Food processor
- Rolling Pin
- Spatula and/ or off-set spatula
- Pastry brush
- Cookie sheet, large
Ingredients
Galette dough:
- 1 cup AP flour
- 1/2 cup cubed cold unsalted butter
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 tbsp granulated sugar
- 5-6.5 tbsp ice water
Blueberry filling:
- 1/4 cup cream cheese
- 2.5 cup frozen blueberries
- 1/2 zest of a lemon
- 1 tbsp lemon juice
- 3 tbsp honey
- 3 tbsp brown sugar
- 2 tsp cinnamon
- 2 tsp cornstarch
Glaze:
- 1 egg, whisked
- granulated sugar
- almond slivers
Instructions
Galette dough:
- Place all dry ingredients In a food processor and zip together for 10 seconds.
- Add cold cubed butter and vanilla and blend together for 15 seconds, or until you get pea sized butter clumps.
- Add 5 tbsp of ice water and blend for another 10 seconds. At this point the dough should look like it is coming together. If not, add another tbsp of water and blend for another 10 seconds. The dough should come together and look like crumbled cauliflower rice and if you pinch the dough it should hold together.
- Now, stop blending and dump out on to some cling wrap. With your hands, form a flat disk about one inch thick and wrap with the cling wrap.
- Place in fridge for a minimum of 4 hours (it's fine to rest overnight in the fridge if need be, just remove from fridge 5 mins before you start rolling).
Filling and assembly:
- Preheat oven to 375°F
- Take dough out of the fridge and place between two pieces of parchment paper lightly floured on both sides. Take your rolling pin and roll the dough, always start from the center and roll outwards, rotating the dough a quarter turn each roll. Continue rolling until you achieve 1/4 inch thick dough that is circular. Tip: never roll back on the dough, it will cause it to shrink.
- Then, place in the freezer on a cookie sheet for 5 mins.
- In a bowl, add berries, spices, honey, sugar, cornstarch, and lemon. Mix together until all ingredients are well incorporated. Set aside.
- Remove dough from freezer. Using a spatula (or offset spatula) spread the cream cheese on the chilled dough. Ensure you leave 1.5" border around edge of dough. Next, pour the blueberry filling over top following the line of the cream cheese.
- To create the edge/crust of the galette take the 1.5” border and fold it up into itself like folding a paper fan. Slightly pressing so it sticks to itself.
- Once the entire border is made, apply the whisked egg with a pastry brush generously to the crust. Add sliced almonds and sprinkle with granulated sugar. Lastly add an extra little drizzle of honey over the blueberries.
- While still on parchment paper, place on a baking sheet and slide in the freezer for 5 mins. Once 5 mins are up, place in oven on baking sheet and bake for 40-45mins, or until golden brown.
- Remove and let cool on a baking rack for 1 hour before removing it from the baking sheet.