Galletes might just be the perfect desert. They are so hecking versatile! They can be filled with almost anything! They feel fancy, but can totally be finger food! Also, you get to eat pie crust but don’t need a pie pan, which is ideal if you are a recent grad with a sparsely equipped kitchen (me).
This Apple+Date version pairs well with Trader Joe’s 3 buck chuck, or at least everybody at my wine night thought so. I used the dough from my Rhubarb+Pear Gallete recipe, which is also the dough from my Raspberry Curd Tartlet recipe. If it’s not broke, don’t fix it, right?
Apple+Date Galletes: Makes 2 (buttery, delicious) galletes
- 1 large apple (a tart variety is ideal), sliced thinly
- 1 cup dried dates, pitted and halved
- 1 tbsp lemon juice
- 2 tsp sugar
- 1 tbsp butter, cut into chunks
- 1 tsp cinnamon
- a pinch flour
- 1 1/2 cups flour
- 2 tsp brown sugar
- 1 tsp salt
- 1/2 cup coconut oil
- 2 tbsp cold milk
- Preheat oven to 350 and make crust. Assemble flour, brown sugar, salt, and melted coconut oil in bowl. Cut together until texture is like coarse sand.
Add cold milk and mix until dough just begins to come together. You might think “This will never be a smooth crust! It’s barely even a cohesive dough ball!” but have no fear.
- Divide dough into two balls. Place one ball on floured surface and cover with parchment paper. Roll out to 1/8 inch thick. Remove parchment paper and marvel at the smooth, elastic crust you made from a shaggy mound of dough. Repeat with second dough ball.
- In large bowl, combine filling ingredients. Arrange on crusts, leaving approx. 1 inch of uncovered crust around edges. Fold over, brush with egg wash and sprinkle with sugar. Bake 30-35 minutes + enjoy!