Pear and raisin galette

My blogging activities have recently intensified – even though you can’t see it by the number of posts I publish. I’m preparing a surprise…
I’m very fond of this hobby of mine and I like how it’s developing and how I’m changing through the process. So I decided to turn a new page with yet another redesign – and a new platform.

Bloggers will know what I’m saying: I’m moving from Blogger to WordPress. It requires a lot of writing, copying, stacking, designing and organizing – and it is a process I enjoy. I have a lot of work to do, but I will inform you about the progress – keep your fingers crossed that the transition is painless and that you and I enjoy the new Life tastes like chocolate :)

And here’s the recipe for thess fine, autumn pies that I baked last weekend. 

By clicking on these thumbnails you’ll see more photos…

Pear and raisin galette

2013-10-11 17:14:24

You can use whole wheat or regular flour for these crispy - this amount is enough for 12 8cm pies and you'll need about 1 hour to finish them

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Dough

1. 250g wholemeal flour
2. 250 g flour
3. 50 g brown sugar (eg Demerara ) + 3 tablespoons
4. prsohvat salt
5. 220 g butter hladong
6. 2 eggs + 1 egg
7. 5 tablespoons cold water

For the filling

1. 5 pears ( I used of pear )
2. 1 tablespoon honey
3. 60 g raisins
4. 2 tablespoons rum
5. 1 vanilla pod
6. 1 teaspoon cinnamon

Instructions

1. Mix the raisins with rum, cinnamon, honey and seeds from a vanilla pod. Let stand for 30 min. Then peel the pears and cut them into slices or small cubes and mix with the mixture of raisins.
2. In a bowl, crumble the flour, salt and butter together with your fingers (you can use white flour for the whole amount ). Add sugar and mix. Put in the eggs and 4 tablespoons of water and knead the dough. If necessary, add another tablespoon or two of cold water. Switch to a floured surface and knead a smooth dough.
3. Divide it into two parts, roll out the first one, and store the second in the refrigerator. Roll out the dough to a thickness of about 2-3 mm, and with a small bowl or saucer cut circles of a diameter of about 10 cm.
4. Preheat the oven to 200 ° C, and line a wide baking sheet with baking paper.
5. At the center of each circle of dough put a spoonful or two of stuffing and leave about 1 cm of dough without stuffing. Then fold the blank edges of the dough over the filling and press to connect.
6. Whip that one remaining egg and brush the edges of the dough with it. Sprinkle each galette with about half a teaspoon of brown sugar.
7. all this with the refrigirated part of the dough.
8. Before baking, chill the prepared galette in the refrigerator (or even on the balcony if it's cold there) and bake for 20 min, ie until they brown.
9. Serve warm or at room temperature. Bon appetit!

Notes

1. P.S. If you have leftovers of the dough, cut it into circles or squares and put some little jam in the middle, fold and press the edges with a fork - bake for 15 minutes and roll in powdered sugar. Pastry pillows with jam are finished!

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