Gullets Recipes

BELGIUM GULLETS RECIPE

Steps:

• Mix butter, sugar and yolks until light and fluffy. Add milk and vanilla extract and beat until incorporated. Mix together the 4 cups of flour, salt and baking powder. Add to butter mixture. Beat egg whites until soft peaks form as for meringue. Add egg whites alternately with the remaining 2 cups of flour. Drop by teaspoon onto hot waffle iron. Remove when light brown. Let cool. I wrap them in wax paper and store in large airtight container.

GULLETS

Steps:

• cream sugar and butter.
• add vanilla, whiskey, and almond extract.
• add flour in batches.
• scoop out and cook using waffle iron.

GALLETS

Steps:

• Separate the eggs. Beat the egg whites until stiff peaks have formed.
• In a separate bowl beat the egg yolks until light and lemon colored. Beat in the sugar, oil, flour and orange extract. Beat for about 10 minutes then fold in the egg whites.
• On a preheated non-stick waffle iron drop teaspoons of batter. BAKE LIGHTLY. Transfer to racks to cool. Sprinkle with confectioners' sugar.

FRENCH COOKIES (BELGI GALETTES)

Steps:

• In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight.
• Preheat the galette iron.
• Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.

HONEY GULLETS

Steps:

• 1. Cream butter, sugars and honey. Add eggs and vanilla. Stir in flour and salt just until combined.
• 2. Cover and chill in refrigerator at least 2 hours.
• 3. Place a spoonful at a time on a medium hot waffle iron until desired brownish color is achieved (50-55 seconds (+/-).
• 4. Makes about 3-1/2 dozen.

RHUBARB GALETTE

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
• On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick.
• Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20 minutes.
• Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

BLUEBERRY GALETTE

Steps:

• preheat oven to 425.
• line a baking sheet with foil and spray with non stick spray.
• in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
• unwrap the pie dough and unfold onto a baking sheet.
• spoon the berry mixture into the center of the dough, leaving a 1 inch border.
• fold the edge of dough over the berries, pleating.
• dot butter over top of blueberries, brush the pastry with beaten egg.
• sprinkle pastry edge with remaining sugar.
• bake for 25-30 minutes until bubbling.
• garnish with grated zest, if desired.