These cherry galettes are the perfect way to enjoy cherries while they’re in season. Fresh cherries on a buttery, flaky puff pastry crust baked until golden brown then topped with ice cream. It’s the perfect summer dessert.
Mini Cherry Galettes with Puff Pastry
- 1 sheet butter puff pastry thawed according to package instructions
- 2 cups pitted and halved sweet cherries
- ¼ cup sugar
- 3 tbsp cornstarch
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla or almond extract
- ¼ tsp salt
- 1 large egg lightly beaten with 2 tbsp milk
Preheat oven to 400 F.
Prep a rimmed baking sheet with parchment paper.
In a medium bowl, stir cherries, sugar, cornstarch, lemon zest, lemon juice, extract and salt til combined.
On a floured surface, gently roll out your puff pastry into a 10 by 10 inch square. Cut into 4 equal pieces and transfer the pastries to your baking sheet. Score each piece of pastry leaving a 1/2 inch border inch around edges. Dock the middle with a fork to help keep the pastry flat during the baking. Brush the edges with the egg wash.
Bake for 25-30 minutes or until the pastry turns golden brown and the cherries are soft.
Serve with vanilla ice cream.
