Cream Cheese Galette Recipe
As a 24 year-old living in NYC where there is no shortage of amazing restaurants and a Trader Joe’s in almost every neighborhood, it’s safe to say that cooking is not one of my hobbies. Lol. However, I have recently gotten really into baking. To me, baking tends to be more precise and singular — what do I mean by “singular’? Less dishes. 😂 One of my ~specialties~ as of late is a cream cheese galette topped with strawberries (inspired by this Vikalinka recipe). It’s a perfect balance light, sweet, and tart. Not to mention, it’s SO easy to make. I’ve written out my version of the recipe below, and I hope you love it as much as I do. Happy baking!
Ingredients
8 oz package of cream cheese
1/2 cup of sugar
2 eggs
1 tsp of vanilla
Zest of 1 lemon
1 Pillsbury pre-made refrigerated pie crust
Fresh strawberries for topping
Directions
Preheat the oven to 400F.
Combine cream cheese, one egg, sugar, vanilla and lemon zest in a bowl. Beat with an electric mixer until smooth.
Unroll the prepared pastry sheet onto a baking sheet, and spread the cream cheese mixture on it leaving a 2 inch border all around.
Fold the sides of the pastry around the filling, pinch the corners together, and brush the edges with the remaining beaten egg. (You can put it in the fridge to firm up for 20 minutes, but I skip this step when I’m in a rush).
Bake in the preheated oven for 10 minutes. Then, lower the temperature to 350F, and bake for 30 minutes longer until golden.
Let it cool for one hour before serving.
Once cooled, you can top with freshly sliced strawberries to your liking.
