Print Recipie

الوصفة باللغة العربية اسفل الصفحة⇓

Enough For: 3-4 people
Preparing Time: 5 minutes
Baking Time: 20 – 25 minutes
Ingredients:
Dough:
3/4 cup (180g) all-purpose flour
1tbsp (13g) white granulated sugar
1/4 tsp (1g) salt
96g unsalted butter (cold and cubed)
3 tbsp ice water
semolina  (for dusting)
brown sugar
ground cinnamon
Filling:
1 cup fresh raspberry
1/2 tbsp white sugar
1 tsp dark brown sugar
1/2 tsp vanilla extract
1 tbsp cornstarch

Directions:
– In a bowl combine flour, along with white sugar and salt.
– Add the cold butter and mix by fork until the flour looks a bit crumbly and the butter is broken down to small pieces.
– Add the water one tablespoon at a time and mix by a fork.
– Transfer the dough to a working surface, compact the dough to a small disc and wrap with a cling film.
– Refrigerate for 1 hour.
– In a small bowl, combine all the filling ingredients, mix and refrigerate until the dough is ready.
– Roll out the dough on a working surface sprinkled with some flour and semolina to a medium thickness, not too thin or too thick.
– Sprinkle some semolina on top of the dough(this step is important to prevent the dough to become soggy).
– Spread out the filling in the middle and leave the borders plain.
– Fold the borders on top of the filling.
– Apply some egg-wash on the borders and sprinkle some sugar and cinnamon all over the galette.
– Place a small piece of cold unsalted butter in the middle of the filling.
– Bake in a preheated oven at 150 ºC for 20-25 minutes.
– Serve immediately.
Enjoy!