Yes, I must admit that back to school means a little bit of mom-petition on my part. I love challenging myself to creative lunch and snack time ideas when it comes to the children’s lunches. Seems I always make tradtitional mini apple pies for their snacks, but this year I decided to make something a little more colourful and a lot more fun to look at. These mini-galettes are too adorable and freeze really well for those snacks that need little or no effort to put together. I keep a dozen in the freezer, defrost the night before on a baking rack and place in the lunch box the next day. The peach/strawberry combo is delicious, but you can sub any fruit really for this recipe.
What you need:
- 4 oz butter (can use any even vegan)
- 1 1/4 all purpose cup flour
- 1 1/2 tsp sugar (white or brown)
- 1/2 tsp salt
- 6 Tbsp ice water
- 1 egg
- 3-4 peaches diced
- 1/4 cup sugar
- 3 Tbsp all-purpose flour
- 1 tsp pure vanilla extract
- 2 tsp water
Pre-heat oven to 345 degrees.
In a food processer mix all the ingredients for the pie crust until smooth to touch. Once mixed, kneed with hands and form a ball. Cover with ceran wrap and place in refrigerator for 1 hour.
In a separate bowl, dice peaches and strawberries and cover with sugar, flour and vanilla. Mix in the water and let sit until dough is ready for the crust.
After an hour, roll out dough on floured surface and cut into circles. Drain fruit bowl leaving little water and fill each circular dough round with a table spoon of fruit mixture. Fold over the dough leaving a tiny hole opening in the middle and place on parchment paper for baking.
In a small bowl whisk egg for garnishing.
Brush mini galettes with egg wash and place in oven for 25 mins.
Once golden brown remove and eat warm – soooo good!