My husband loves these little pastry rolls, so I try to make them for him when I have extra pastry.
Peach Galette
Ingredients
For the Galette:
1 Prepared pastry dough for a 9-inch pie pan
3 large peaches, peeled and sliced
1/4 cup brown sugar
2 tablespoons all-purpose flour
¼ teaspoon cinnamon
1 tablespoon butter, melted
Turbinado Sugar
Ice cream, for serving, optional
For the Cinnamon Rolls
1 Prepared pastry dough for a 9-inch pie pan
2 tablespoons soft butter
½ cup brown sugar
1 teaspoon cinnamon
Directions
Preheat oven to 400 degrees F.
Prepare a baking sheet by lining it with parchment paper. Place the uncooked pie dough onto the baking sheet.
In a bowl, gently mix peaches, sugar, cinnamon, and flour together. Pour the fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge.
Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
Brush the pastry with the butter and sprinkle with sugar
Bake for 30 to 35 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the galette on a rack and serve warm or at room temperature with your favorite ice cream.
To make the cinnamon rolls.
Prepare a baking sheet by lining it with parchment paper. Place the uncooked pie dough onto the baking sheet.
Spread the butter on the dough and sprinkle evenly with the brown sugar and cinnamon. Roll the pastry up, jelly roll style, and cut into 1-inch pieces. Spread them out and place the pan in the oven with the Galette and bake for 15 minutes or until crispy and light brown.
