Mini cherry galettes are your favourite cherry pies but personalized and easier to make. Fresh cherries on a buttery, flaky puff pastry crust baked until golden brown then topped with ice cream. It’s the perfect summer dessert.
Preheat your oven to 400F. Prep a rimmed baking sheet by lining with parchment paper. Set aside.
In a medium sized bowl, stir cherries, sugar, cornstarch, lemon zest and lemon juice, vanilla extract and salt until well combined. Set aside for a few minutes to allow the flavours to blend.
On a lightly floured surface, gently roll out your puff pastry into a 10x10 inch square (about ¼ inch thick). Cut into 4 equal pieces and transfer the pastries to your baking sheet.
Score each piece of pastry leaving a ½ inch border around the edges.
Dock the middle with a fork to help that portion stay flat during baking.
Transfer your cherry pie filling into the middle of each pastry piece.
Brush the edges with egg wash.
Bake for 25-30 minutes or until the pastry turns golden brown and the cherries are nice and soft. Top with ice cream, drizzle with glaze or melted chocolate. Enjoy!
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Notes
Frozen puff pastry is usually sold in boxes of 2 sheets. This recipe only requires 1 sheet so make sure to only thaw 1. You can easily double the recipe to use both and make 8 mini galettes.
Galettes are usually rounds but I find that when making mini galettes, making them squares is a quicker and easier way to do it. If you want a more traditional looking galette, you can shape each of your pastry pieces into hexagons and fold the sides over the fruit.
Once you mix your cherry pie filling, it will start to become very juicy. When transferring the cherries to the pastries, make sure to limit the amount of juice so that your galettes don't end up being too soft and mushy.