Cherry Cream Cheese Galette

It's been a while since I made a dessert. I was bound and determined today to make something easy, delicious and creative. Inspired by my recent re-watch of the Great British Bake Off series, I opted to put a twist on a cherry pie. I wanted to make a cherry cheesecake flavor profile with a free-form tart finish. Voila! Cherry Cream Cheese Galettes. The hardest part making these is waiting for them to cool down before eating them!

Ingredients:

1 can cherry pie filling

1 9 inch pie crust (homemade or store-bought is fine)

1 egg yolk

8 ounces softened cream cheese

1 teaspoon lemon juice

1/2 teaspoon vanilla extract

3 tablespoons sugar

Egg wash, sugar

Method:

Preheat the oven to 400 degrees F.

Cut out four 4-inch diameter pie circles from your rolled out pie crust. Place on a rimmed baking sheet and refrigerate until ready.

Beat together the egg yolk, lemon juice, vanilla, sugar and cream cheese until smooth. Dollop 3 tablespoons of cream cheese mixture per pie circle. On top of these, add 1 1/2 tablespoons of cherry pie filling. Fold over a 1 inch border on each hand pie. Brush the pie crusts with egg wash and sprinkle with sugar.

Bake in the oven for 15 minutes, until the pies are golden brown, the cream cheese is cooked and the cherry pie filling bubbling. Cool completely before serving. Enjoy!

Comments

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al

Watership Down Kitchen

Search This Blog