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Strawberry galettes is famous french pastry. It is made from puff pastry and fruit. I have chosen strawberries, because it's strawberry season now.

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Strawberry galettes


250 g spelt flour

125 g butter

1 tbsp natural cane sugar

pinch of salt

2-4 tbsp cold water


4 tsp strawberry marmalade

Steps: 8


At first, prepare your dough in a food processor with chopper. Mix flour, cold butter, sugar and salt by a few presses of the pulse button and gradually add cold water, spoon by spoon. Sometimes, only 2 tbsp. is needed, sometimes the flour needs more water. You need to get to the point, that when you press the dough between two fingers, it keeps its shape.


If you want to make smaller galettes, split the dough into 4 parts. Pack each part into cling film and put it into fridge at least for half an hour.


Cut the strawberries into circles.


Roll the cooled dough into circle shape. Galettes are “rustical” cake, so, do not worry about being 100% accurate. Every cake is original. :-)


Move the dough onto a baking pan lined with baking paper and spread one teaspoon of strawberry marmalade over it, but not the edges.


Line the marmalade with cut strawberries and fold the rim of the dough to the inside.


Sprinkle the top of the strawberries with a little cane sugar, depending on the sweetness of the fruit.


Bake at oven preheated to 180 degrees for 25-30 minutes, or until the crust is golden.

In this case, I made 4 smaller galettes. You can make only one large one, by rolling the whole dough into circle shape and doing the same as you’d do with smaller ones. The cake would be cut into individual pieces, so you’d have more portions.

I use various fruit, depending on actual season, or what I have in freezer. Galettes are great with blackberries, raspberries, or mix of forest fruit (currants, blueberries etc.) During autumn it can be apple or pear version. We also enjoyed apricot version. :-)

If you use juicy fruit, it is expected that it will release the juice into the cake. It will caramelize during baking, which makes great topping, which I use for glazing the fruit after baking.

A fancier version asks for a scoop of ice cream, or cream. :-)

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