Streusel-Topped Strawberry Galette

Hi everyone! I hope you are having a great weekend!

It is raining like crazy today so we will spend the weekend mostly inside. It has been dry and hot and the rain is very much needed.

We’ve bought a lot of local strawberries which we mostly eat just like that but I also like to make a dessert with it. This recipe for the Streusel-Topped Strawberry Galette is adapted from Canadian Living. It turned out wonderfully and it was so delicious! I definitely will try it with other fruits as well.

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Streusel-Topped Strawberry Galette

Pastry:

  • 2 1/2 cup white spelt flour
  • 2 tbsp honey
  • 1/4 tsp salt
  • 3/4 cup cold butter cubed
  • 3/4 cup ice water

-In a bowl, mix together flour, honey and salt. Using a pastry blender or 2 knives, cut in butter until crumbly. Drizzle with water, mixing with a fork until dough comes together, adding more water if needed. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.

Almond Streusel:

  • 1/2 cup white spelt flour
  • 1/2 cup honey
  • 1/4 cup cold butter cubed
  • 1/3 cup sliced almonds

-In a bowl mix together flour and honey. Using your fingers, rub in the butter until crumbly. Stir in the almonds, set aside.

Filling:

  • 800 g strawberries hulled and halved
  • 2/3 cup strawberry jam
  • 1/4 cup honey
  • 1/4 cup corn starch
  • 1/4 cup ground almonds
  • 1 egg yolk
  • 2 tbsp coarse sugar, optional

-Mix together strawberries, jam, honey and cornstarch, set aside

-On a large piece of parchment paper, roll out dough to about 43 cm circle. Transfer dough with paper to a large baking sheet. Sprinkle dough with ground almonds, leaving a 8 cm border. Scrape strawberry mixture onto almonds.

-Fold over pastry edge. Sprinkle streusel over strawberries.

-Mix egg yolk with 2 tsp of water, brush over pastry. Sprinkle with coarse suger if desired. Bake in 375F/190C preheated oven 50 to 60 minutes, or until golden brown.

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Tip: Feel free to use all-purpose flour and sugar, using the same amount.

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Beautiful Peonies blooming in our garden!

 

Enjoy!

Ursula

 

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