Streusel Topped Cherry Almond Galette Recipes

CHERRY-ALMOND STREUSEL DANISH

Steps:

• Heat oven to 350°F. In small bowl, mix granulated sugar, flour and cinnamon. Cut in 1 tablespoon butter, using fork, until mixture is crumbly. Add almonds; toss and set aside.
• In another small bowl, mix 3 oz cream cheese, 1/4 cup powdered sugar and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. In third small bowl, mix pie filling and almond extract.
• Separate biscuits; press each biscuit into 5-inch round. On center of each biscuit round, spoon pie filling with 4 or 5 cherries and heaping 2 teaspoons cream cheese mixture. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling; firmly pinch edges to seal. Dip tops and sides into melted butter, then dip into streusel; lightly press streusel on tops and sides. Place seam sides down, 2 inches apart, on ungreased cookie sheet.
• Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
• In small bowl, mix 1 tablespoon cream cheese, 1/2 cup powdered sugar and 1/4 teaspoon vanilla. Stir in water, 1 teaspoon at a time, until icing is smooth and creamy. Place icing in small resealable food-storage plastic bag; cut small tip off 1 bottom corner of bag. Squeeze icing in zigzag pattern on tops of cooled Danish.

STREUSEL-TOPPED CHERRY ALMOND GALETTE

Steps:

• On a lightly floured surface, roll crust into a 12-in. circle. Transfer to a parchment paper-lined baking sheet., Shape almond paste into a ball, then flatten into a disk. Roll out between two sheets of waxed paper into a 10-in. circle. Center on pastry. Spoon cherry pie filling over almond paste., In a small bowl, combine the pecans, brown sugar, flour and butter; sprinkle over pie filling. Fold up edges of pastry over filling, leaving center uncovered. Combine egg and water; brush over folded pastry and sprinkle with sugar., Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide galette onto a wire rack to cool completely. Sprinkle with confectioners' sugar.

ALMOND STREUSEL-TOPPED BLUEBERRY GALETTE

Steps:

• First, make the dough. Combine the flour, sugar, cornmeal, and salt in a food processor and pulse just a few times. Then add the butter and pulse about 5 more times, until the mixture is the consistency of a coarse meal. Add the buttermilk a little bit at a time, processing as you go, and then continue processing until the dough forms a ball. Remove the dough, form it into a cohesive ball, and wrap it in plastic wrap and stick in the refrigerator for at least 45 minutes. When your dough has chilled, preheat your oven to 350°F. Combine the blueberries, 1 tbsp. of sugar, and the cornstarch in a small bowl. Then, make the streusel topping. In another small bowl, combine the flour, brown sugar, almond paste, butter, and almonds. Combine with your fingers until the mixture is well-combined and streusel-y. Remove the dough from the refrigerator and place on a sheet of parchment paper. Roll and/or press the dough into a 12-14 inch circle. Transfer the parchment paper with the dough circle to a baking sheet. Pour the blueberry mixture into the center of the circle and spread out to about a 2-inch border. Sprinkle the streusel over the blueberries, then fold the edges of the dough over the filling, pressing gently to make sure there is a cohesive border. Finally, brush the dough with the beaten egg and sprinkle with turbinado sugar. Bake the galette on a rack in the center of the oven for about 45 minutes, or until the crust is nicely golden. Allow the galette to cool to room temperature, then serve. This galette is delicious by itself, but it would also be incredible with a big scoop of French vanilla ice cream!

STREUSEL-TOPPED CHERRY ALMOND GALETTE

Steps:

• On a lightly floured surface, roll pastry into a 12-in. circle. Transfer to a parchment paper-lined baking sheet. Shape almond paste into a ball, then flatten into a disk. Roll out between two sheets of waxed paper into a 10-in. circle. Center on pastry. Spoon cherry pie filling over almond paste.
• In a small bowl, combine the pecans, brown sugar, flour and butter; sprinkle over pie filling. Fold up edges of pastry over filling, leaving center uncovered. Combine egg and water; brush over folded pastry and sprinkle with sugar.
• Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide galette onto a wire rack to cool completely. Sprinkle with confectioners' sugar.