Why is it so much fun to make things out of puff pastry? I don’t know, but it is! Ever since I made this Baked Gruyere Puff Pastry with Garlic and Rosemary, I can’t stop dreaming of things to make with puff pastry. At the top of my list is this Easy Puff Pastry Berry Galette. I mean, talk about gorgeous, easy, and sooooooo good! You’re going to love it!
This Easy Puff Pastry Berry Galette could be made with any of your favorite berries. I chose to mix strawberries and blueberries, but I think it would be amazing with all blueberries or all raspberries, too. Even blackberries. The possibilities are endless!
You know I love a good dessert recipe that looks beautiful, tastes great, and can be thrown together in minutes with minimal clean-up. This is it, guys–your new go-to! …or maybe you are into Nutella. If so, then you really must try my Strawberry Nutella Puff Pastry Dessert. It also checks all of those boxes.
It’s Berry Season!
- Lemon Blueberry Chiffon Pie
- Raspberry Shortcake Dessert
- Best Lemon Blueberry Bundt Cake
- The Best Strawberry Rhubarb Crisp
- Brown Butter Raspberry Pie
- Magnolia Bakery Blueberry Jamboree
STEP-BY-STEP PHOTOS ON HOW TO MAKE EASY PUFF PASTRY BERRY GALETTE
Frequently Asked Questions & Tips about how to make Easy Puff Pastry Berry Galette
What is a galette?
A galette is a French pastry that is like a pie or tart that has a flat-rounded, free-form crust. The pastry dough is wrapped around a fruit filling and baked on a rimmed cookie sheet.
Can I use frozen berries?
Frozen berries don’t work as well as fresh in this dessert. If you use them, make sure to thaw and drain the excess liquid off first.
can I make this galette ahead of time?
This dessert is best served warm. Once baked, the pastry starts to soften from all the juice from the berries and the crust becomes soggy. You can prepare the berry mixture a couple of hours in advance to save on prep time. Then when you’re ready to bake, follow the instructions on how to fill the puff pastry with the berry mixture.
- If using strawberries and blueberries, cut the strawberries to be as small as the blueberries so they cook equally.
- Use parchment paper under it for easy cleanup. There is a good chance some of the filling will leak out.
- I like to top the dessert with coarse sugar, but if you don’t have any, granulated sugar will work.
- Let it cool most of the way before drizzling with glaze, or it will melt into it and not be recognizable.
- 1 (8-9 ounce) sheet of puff pastry
- 3 cups, fresh berries of your choice (I used blueberries and strawberries. Cut strawberries to be as small as blueberries.)
- ¼ cup granulated sugar
- 2 tsp cornstarch
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp butter
- 1 egg, for egg wash
- ½ tbsp coarse sugar or granulated sugar
- ⅓-1/2 cup powdered sugar
- ½-1 tbsp fresh lemon juice
- Preheat the oven to 400 degrees.
- Line an edged cookie sheet with parchment paper.
- Place and center the unrolled puff pastry sheet on the lined cookie sheet.
- In a medium-sized bowl, combine the prepared berries, ¼ cup granulated sugar, 2 tsp cornstarch, lemon zest, and 1 tbsp lemon juice. Mix well until all the berries are coated.
- Carefully pour prepared berries out into the center of the puff pastry sheet. Make sure to leave 2 inches of space around all the edges.
- Use kitchen shears or a knife to cut slits 2 inches apart along the edge of the puff pastry (see step-by-step photo). This makes folding it up easier and gives a nice rustic look to the finished dessert.
- Fold up the edges, trying to overlap a little if possible.
- Next, whisk up the egg to make an egg wash. Brush the edges of the pastry with the egg wash, and then sprinkle with the coarse sugar.
- Add small dollops of the 1 tbsp butter on top of the berry mixture.
- Place in oven for 35-40 minutes or until the center is thickening and edges are nicely browned. If edges start to get more than browned, you can lightly place a piece of foil over the dessert to finish cooking.
- Remove from oven and allow to cool almost completely before adding the glaze.
- Make the GLAZE:
- In a small bowl, stir or whisk together the powdered sugar and fresh lemon juice. I used ⅓ cup powdered sugar and about a tbsp of lemon juice. If you prefer, you can use vanilla and a little milk in place of lemon juice.
- Serve as is or with a scoop of vanilla ice cream.
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