Mini Pear Galettes with Kodiak Cakes
It’s the holidays and we’re starting to receive delightful work/family/friend gifts. It’s so amazing and we’re grateful for all the amazing, thoughtful presents! We were recently gifted a beautiful gift basket from Harry & David that included super tasty treats! Cheeses and crackers and some BEAUTIFUL pears!
At first, I thought there were only two pears, but then I looked under the box stuffing and OMG THERE WERE 8 PEARS! What do you do with that many pears?! 🙂
So, I looked for something delicious to make and found this tasty-looking Kodiak Cakes recipe! Of course, I have some yummy Kodiak Cakes mix in the closet (SUCH GOOD WAFFLES!), so I adjusted the recipe to include pears and voila!
These Mini Pear Galettes are perfect as an evening dessert (topped with ice cream) or warmed up as a sweet breakfast treat!
- 4 pears
- ¼ C sugar
- 1 T cornstarch
- ½ t ground cinnamon
- ½ t ground ginger
- Pie Crusts:
- 3 C Kodiak Cakes Buttermilk Flapjack and Waffle Mix
- 1-1/2 C cold, unsalted, grass-fed butter
- About 12-14 T ice water
- Egg Wash:
- 1 egg
- 1 t water
- sugar for garnish
- In a large bowl, mix Kodiak Cake mix and cold butter, cut into small pieces.
- Mix until butter is about the size of peas.
- Make a well in the center, add the cold water and combine enough so the dough sticks together.
- Form into a ball and set aside on the counter to come to room temperature.
- Prepare a large baking sheet, lined with parchment paper and preheat the over to 350 F.
- Thinly (I mean thin!) slice the pears long ways (discarding seeds and stems).
- In a large bowl, lightly mix the pears with sugar, cornstarch, cinnamon and ginger.
- Divide your dough into 4 even dough balls.
- On a floured surface, roll each dough ball out to approximately ½" thickness.
- If you want even circle galettes, use a bowl like a cookie cutter and shape your circle out of the dough.
- Repeat with the remaining crusts.
- Transfer each crust to your pans.
- Place the pears in even/zigzag lines on the center of each crust, leaving the edges empty.
- Bring the edges up over part of the fruit filling, overlapping if necessary. Press together areas where crust overlaps.
- In a small bowl, whisk together egg and water.
- Coat each crust with the egg mix with a pastry brush.
- Sprinkle with additional sugar both on crusts and on top of fruit mixture.
- Bake galettes in oven for 20-25 minutes or until crust is golden brown.
- Enjoy warm or cooled!