Rustic Cream Cheese & Fruit Galette
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| Recipe Rating: | |
| Categories: | Pies, Fruit Desserts, Other Desserts, Quick & Easy |
| Keywords: | cheesecake, Fruit, Cream, cheese, peach, raspberry, strawberry, blueberry, Apricot, Plum, galette |
| Prep Time: | |
| Cook Time: |
Ingredients
| 1 pkg | (8 oz) cream cheese, softened |
| 1/2 c | powdered sugar |
| 3 Tbsp | cornstarch, divided |
| 1 | whole egg, separated |
| 2 Tbsp | sugar, plus a little for sprinkling |
| 2 tsp | almond extract, divided |
| 2 c | fruit (berries, peaches, apricots, thinly sliced plums, etc.) |
| 1 | refrigerated pie crust |
Pinched by ahlesstennes, and 36 more.
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C CLightly SaltedSeattle, WA (pop. 608,660)SaffronSunMember Since Mar 2012C's Notes:
Super easy & delicious. Got this as a clipping from my Grandmother, before she passed away. She said it was quick, easy, and impressive...good for having guests. I finally made it for the first time, and she was right. Rave reviews from everyone, going back for 2nds and 3rds. Had to whip up another one just for my family to have the next day.
The recipe is originally from ThreeManyCooks.Directions
Mix cream cheese, powdered sugar, 2 Tbsp. of the cornstarch, egg yolk, and 1 tsp. of the almond extract.In separate bowl, mix fruit, 2 Tbsp. of sugar, remaining 1 Tbsp. of cornstarch, and 1 tsp. of almond extract.On a baking sheet or pie plate (better for containing drips and transporting), unfurl pie crust. Spread cream cheese mixture, leaving a 2" boarder. Top with fruit mix. Fold pastry border over the fruit. Brush dough perimeter with egg white and sprinkle with sugar.Bake at 400 degrees F, about 30 min., until golden brown and bubbly. Cool slightly. Serve warm with vanilla ice cream.
Comments
2 comments
C C
SaffronSun
Jan 19, 2013
I first tried blueberries and strawberries to serve at book club, and everyone raved over it and went back for 2nds/3rds. I next tried just strawberries for my hubby's preferences. They both were delicious (though I'm partial to the one with blueberries.)
I added more almond extract than the original recipe called for (it only called for 1/4 tsp.), and I think that almond flavoring really compliments the cream cheese and fruit so well, and was the little something special that made everyone exclaim with a bit of surprise at just how good it was. It's the little something that makes it seem more like a truly special "French" pastry you would find in a bakery, rather than a standard cheesecake/pie.
By the way, I whipped this up as a last-minute thing in a rush to get out the door...it really is that easy! I never quite believed my Grandma when she said how quick and easy it was, but she was right. :)
I added more almond extract than the original recipe called for (it only called for 1/4 tsp.), and I think that almond flavoring really compliments the cream cheese and fruit so well, and was the little something special that made everyone exclaim with a bit of surprise at just how good it was. It's the little something that makes it seem more like a truly special "French" pastry you would find in a bakery, rather than a standard cheesecake/pie.
By the way, I whipped this up as a last-minute thing in a rush to get out the door...it really is that easy! I never quite believed my Grandma when she said how quick and easy it was, but she was right. :)
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