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These pretty Mini Cherry Almond Galettes are the perfect, easy dessert for any summertime meal! Make them now with fresh, in-season cherries!As soon as the fresh cherries start to appear at the supermarket, we always grab a bag or two. My husband Jack loves cherries so much, he could easily eat an entire bag all by himself – if I wasn’t right there sitting beside him eating some of them too! 😉 Fresh cherries are delicious in sauces, salads, cocktails, and desserts like these Mini Cherry Almond Galettes. They look very fancy, but galettes are quite easy to make – in fact, the most time-consuming part of this recipe today is pitting the cherries! (A cherry pitter like this is inexpensive and makes quick work of pitting cherries as well as olives.)
What is a galette?A galette is a French pastry resembling a pie or tart where the pie crust or dough is wrapped around a fruit filling. The folded edges are quite rustic and free form, and you’ll see the fruit filling peeking out of the middle of the baked galette. You can use just about any pie crust recipe you’d like to make a galette. For a shortcut – we used a box of the rolled, pre-made refrigerated pie crusts in today’s recipe. (We prefer the pie crusts from Pillsbury, but any other will work too.) Many galettes are made with a single, large pie crust – but we made single-serving mini galettes today just for variety. Note: If you want to adapt today’s Mini Cherry Almond Galettes to make a single large galette, you’ll want to use a pie crust that is close to 12-inches in diameter to hold all of the filling. We think you’ll love these Mini Cherry Almond Galettes! The combination of sweet (but not overly sweet) cherries and almonds together is a truly wonderful flavor pairing, and the toasted slivered almonds add a bit of crunch too as you bite into this luscious fruit dessert.
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2 pie crusts (we used 1 box Pillsbury refrigerated, premade pie crusts, each box has 2 crusts inside)
1½ pounds sweet cherries (we used Bing cherries)
¼ cup granulated sugar
1 tablespoon lemon juice
¼ teaspoon almond extract
2 tablespoons corn starch
½ cup slivered almonds, toasted in a dry pan until lightly golden in color
1 tablespoon water
All-purpose flour, for flouring your work surface
1½ tablespoons sparkling sugar
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, and have an extra piece of parchment paper on hand, off to the side.
Remove pie crusts from refrigerator. Remove rolled crusts from box (but keep sealed in individual packages so they don’t try out) and allow the pie crusts to come up to room temperature.
Stem, pit (this gadget works great and makes this step go a lot faster) and halve the cherries and place in a mixing bowl. Add sugar, lemon juice, almond extract, corn starch, and toasted almonds. Set aside.
Whisk egg and water together to create an egg wash. Set aside.
Sprinkle your work surface with flour. Remove one of the rolled pie crust from the package and carefully unroll, placing it onto the floured work surface. Gently roll flat with a floured rolling pin, pressing down slightly to expand the size of the pie crust by about ½-inch. Using a bowl approximately 6-inches in diameter, cut three circles of dough in the pie crust – placing the cut pie crust on the parchment paper or parchment-lined cookie sheet. (Depending on the edge of your bowl, you can press down to cut the dough or run a knife around the edge of the bowl.) Gather the scraps into a ball, then roll out again to make a fourth round of dough. Repeat with the other pie crust dough – you should have 8 small rounds of pie crust when you are done.
With a slotted spoon, divide the cherry mixture among the 8 pie crusts, placing 2-3 spoonfuls in the center of each. Fold the dough edges up and around the filling, pinching the dough as you move around the filling so that it stays together and won’t flop open as it bakes. Spoon the excess liquid from the mixing bowl into the folded mini galettes, dividing equally among the 8. Carefully transfer all 8 galettes onto the parchment-lined baking sheet.
Dip a pastry brush into the egg wash and brush the sides of the first mini galette to coat, then sprinkle some of the sparkling sugar over the top and onto the egg-washed crust. You may need to press the sugar to get it to stick to the sides. Repeat with the remaining 7 mini galettes.
Bake in the preheated oven for 25 to 30 minutes, until the edges of the pie crust are golden brown.
Remove galettes to a cooling rack for a few minutes. Serve warm.
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