Mini Cinnamon Blueberry Galettes Recipe
Prep Time:
1 hour, 35 minutes
Cook Time:
30 minutes
Servings:
10 Galettes
Ingredients
  • 2 tablespoons + 1 teaspoon granulated sugar, divided
  • 1 tablespoon ground cinnamon
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter (2 sticks), chilled and cubed
  • ½ cup very cold water
  • 2 tablespoons ricotta
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 pint blueberries
  • Juice from 1 lemon
  • 1 tablespoon cornstarch
  • 1 egg, beaten
  • Zest from 1 lemon
Directions
  1. In a small bowl, combine 2 tablespoons of granulated sugar with 1 tablespoon of cinnamon. Set aside.
  2. Combine the flour, salt, cubed butter, and 1 tablespoon cinnamon sugar in a food processor.
  3. Pulse until the butter is chopped into pea-sized pieces, about 10 pulses.
  4. Add the ice water and pulse continuously until a dough ball forms. If needed, add more water to form a soft and sticky dough.
  5. Transfer the dough to a floured surface and knead until smooth, about 5 minutes.
  6. Divide the dough into 2 pieces, flatten them into discs, wrap them in plastic wrap, and chill for 30 minutes.
  7. In the meantime, combine the fillings. In one bowl, beat the ricotta, cream cheese, vanilla, and 1 teaspoon sugar until fluffy.
  8. In another bowl, combine the blueberries, lemon juice, cornstarch, and 1 tablespoon cinnamon sugar. Chill until ready to use.
  9. Working with one dough disc at a time, roll the disc out onto a floured surface until ⅛-inch thick, or the thickness of a penny.
  10. Use a bowl to cut 5 6-inch rounds out of the dough, re-rolling the scraps as needed, and place the rounds on a parchment- or silicone-lined sheet tray.
  11. Spread 1 tablespoon of cream cheese mixture onto the center of each galette, leaving a 1-inch border.
  12. Spoon ¼-cup blueberry mixture on top of the cream cheese.
  13. Fold up the edges of the galettes, leaving an opening in the middle to expose the berries. Return to the refrigerator to chill and repeat with the remaining dough disc.
  14. Preheat the oven to 400 F.
  15. When both baking sheets have chilled for 30 minutes (or working in batches), remove the galettes and brush with beaten egg, sprinkle with the remaining cinnamon sugar, and add to the oven immediately.
  16. Bake until browned and flaky, 30 to 35 minutes.
  17. To serve, garnish with lemon zest.