Mini Persimmon Galettes with Cream Cheese Spread

I generally dislike baking *but* the two pastry-like things I do like to bake are scones and galettes because they’re both pretty forgiving. I also think that galettes > pies. Disclaimer: I am definitely not a baker but these are some persimmon galettes I brought to my friend’s for Thanksgiving and also shared with my parents because it is persimmon szn and I just want everyone to enjoy all the persimmons they can while they’re here!

These are fun personalized-sized galettes but you can def make one big one too.

You’ll need:

Dough:

  • 1 1/4 cup all-purpose flour
  • 1 stick of cold butter, cubed
  • 1/4 tsp salt
  • 1 tsp brown sugar
  • 1/2 cup cold water

Cream cheese spread:

  • 4 oz. cream cheese
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Persimmon filling:

  • 3 medium fuyu persimmons, thinly sliced
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1 tsp brown sugar
  • 1/2 tsp pumpkin spice
  • pinch of salt

Toppings:

  • egg or heavy cream to create wash
  • honey (optional – for me, without adding honey is the perfect azn *not-too-sweet*)
  • crushed pistachios
  • pomegranate seeds
  • powdered sugar

To make:

  • Pre-heat oven to 400F
  • Measure out flour, salt, and sugar into a large mixing bowl and mix together. Add in cubed butter and mix it with your hands, further breaking apart the butter into smaller chunks
  • Starting with 1/4 cup of water, slowly mix in water until dough comes together, stirring it with a wooden spoon (you’ll need more or less water depending on the humidity of your kitchen but again, galette dough is pretty forgiving!). Knead the dough out for 1 minute on a floured surface. Shape into ball and let it sit covered for 30 minutes
  • While dough is resting, toss together the persimmon filling
  • Then, microwave cream cheese for ~30 seconds to soften and mix with vanilla extract and ground cinnamon
  • Divide dough into 4 equal pieces, and shape each piece into a loose ball. Flour your working surface as well as rolling pin. Press the ball into a disc and roll each piece into a roughly ~7.5 inch round
  • Spread cream cheese mixture onto the galette, leaving ~3/4 an inch on each side. Then layer on your persimmons and fold in the sides of the dough. Brush dough with cream or egg wash. Repeat with the other 3 pieces
  • Bake in oven for ~25 minutes until golden brown
  • Remove and top with drizzles of honey (optional), pistachio, pomegranate, powdered sugar


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