Mini Berry Galettes with Lemon Whipped Cream

Products Used

Ingredients

Preheat oven to 350°F. Line two baking sheets with parchment paper. Let refrigerated pie crust soften at room temperature for 15 minutes.
Meanwhile, in a small mixing bowl, combine mixed berries, 2 tablespoons sugar, cornstarch, and a small pinch of salt.
Unroll pie crusts on a lightly floured surface and using a 4 1/2" round cookie cutter, cut out circles of dough. You should get 4 circles per dough, for a total of 8. Place mini pie crusts on baking sheets and top middle each one with about 1/4 cup of berry mixture, leaving edge of crust bare. Fold edges towards center of crust, overlapping and pressing dough together a bit at creases to help maintain its shape.
In a small bowl, whisk the egg with 1 teaspoon of water. Brush the pie crust with the egg wash and sprinkle the entire galettes (including top of fruit) with the remaining 3 tablespoons of sugar.
Bake for 25 to 30 minutes, until galettes are golden brown.
While galettes are baking prepare the Lemon Whipped Cream. In the bowl of stand mixer or in a medium mixing bowl fitted with an electric hand mixer, beat the cream, powdered sugar, lemon zest, and vanilla on medium/medium-high speed until stiff peaks form.
Remove galettes from oven, let cool slightly, and serve warm with lemon whipped cream.

Imperial Sugar Insight

NOTE: Chop large fruit, like strawberries, into bite-sized pieces. Raspberries and blueberries can remain whole.

Recipe developed for Imperial Sugar by Chris Cockren at Shared Appetite.

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