DIY Project with Cherry and Peach Galette

These DIY bags were purchased at a church bazaar. It is such a simple idea that can be quite economical especially if you just happen to have scrapbooking supplies. The only expense would be plain bags from The Dollar Store. Add a little creativity and imagination to personalize the bags to   
upscale your gift giving. 

Cherry and Peach Galette

A galette is a free-form pastry, baked without a pie or tart pan. The dough is easy to make and much more forgiving than pie crust. The dough is rolled out flat, and then folded around the filling. It doesn’t matter if the crust tears a little or if the fruit juices leak out—galettes are supposed to look rustic. A prepackaged frozen pie crust thawed can be substituted for a homemade pie crust. Any mixed fruits (3 cups) e.g. blueberries, strawberries, raspberries; can be substituted for the pears and apples. 
Some other galette recipes on Ever Ready include 
Peach Galette
http://sockfairies.blogspot.com/2015/09/peach-galette-and-peach-margarita.html
Apple and Pear Galette
http://sockfairies.blogspot.com/2015/09/early-autumn-dishes-from-seasonal-plate.html
Tomato Galette
http://sockfairies.blogspot.com/2016/07/taste-summer-with-tomato-recipes.html

Cook's Notes: Cherry and Peach Galette is made with puff pastry so the crust is light and flaky with a bit of crunch. Take advantage of fresh cherries and peaches available this month and next for this summer dessert. Recipe adapted from FoodNetwork Magazine July/August 2017.
Ingredients:

• 2 sheets frozen puff pastry, thawed from a one 17.oz package 
• 3 TB. flour
• 1 large egg
• 1/2 cup sugar
• 1 TB. cinnamon
• 2 tsp. vanilla
• 1 tsp. lemon zest
• 2 tsp. lemon juice
• 2 cups fresh cherries. pitted and halved
• 1/4 cup sliced almonds
• 2 cups, fresh peaches, diced
• 1 TB. sugar mixed with 1/4 tsp. cinnamon 
• 1 tsp. butter

Directions:

• Preheat oven to 450 degrees. 
• Line a pizza pan with parchment paper. 
• Beat egg with 1 tablespoon of water. 
• Place two sheets of wax paper on working surface and generously flour.  Unfold 1 sheet puff pastry on floured surface. Brush egg wash over dough. Unfold other sheet of puff pastry and lay on top. Press sheets together with a rolling pin and roll out to a 12 inch square. 
• Transfer to a prepared baking sheet, cover with wax paper and  refrigerate 30 minutes. 
• Combine sugar, cinnamon, vanilla and lemon juice. Add in cherries, peaches, almonds and 3 TB. flour. 
• Remove pastry from refrigerator and use a pastry wheel to shape square into a circle. Spoon cherry mixture on puff pastry leaving a 2 inch border. Scatter small pieces of butter on cherry mixture. 
• Fold edges of puff pastry to the center over the filling, pleating as needed. 
• Bake for 15 minutes. Reduce temperature to 350 degrees.  Baste outside crust with remaining egg wash, sprinkle with cinnamon sugar mixture. 
• Bake at 350 degrees for 30 minutes or until juices thicken and pastry is cooked through.  
• Transfer to a rack and cool 10 minutes.