Description
This Pistachio-Raspberry Galette is a rustic and elegant dessert that pairs the nutty richness of pistachio cream with the tart burst of fresh raspberries. Baked in golden puff pastry and dusted with powdered sugar, it’s a simple yet stunning treat for any occasion.
Ingredients
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1 sheet puff pastry
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1/2 cup pistachio cream
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1 cup fresh raspberries
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1 tbsp honey
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1 egg, beaten (for egg wash)
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Powdered sugar, for dusting
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Roll out the puff pastry slightly on a floured surface and transfer it to the prepared baking sheet.
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Spread pistachio cream evenly over the center of the pastry, leaving a 1- to 2-inch border.
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Arrange fresh raspberries over the pistachio layer and drizzle with honey.
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Fold the edges of the puff pastry over the filling to create a rustic border. Brush the edges with beaten egg.
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Bake for 20–25 minutes, or until the pastry is golden and crisp.
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Allow to cool slightly, dust with powdered sugar, and serve warm.
Notes
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Swap raspberries for strawberries or mixed berries if desired.
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Use store-bought or homemade pistachio cream.
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Delicious served with vanilla ice cream or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American