Mini blueberry galettes

Total time: 1hr 30m
Preparation Time: 30m

For 8 pieces

Nutritional Information

Contains 331 Kcal, 5g Protein, 37g Carbohydrates, 17g Fat


  • Dough
  • 1 tbsp cane sugar
  • 300 g light spelt flour
  • 125 g butter, cold, cut into pieces
  • 0.75 tsp salt
  • 1 dl water
  • Filling
  • 3 tbsp elderflower syrup
  • 500 g blueberries
  • 1 tbsp lemon juice
  • To shape
  • 20 g ground almonds

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  • Dough

    Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to create a soft dough, do not knead, cover and refrigerate for approx. 30 mins.
  • Filling

    Mix the berries, syrup and lemon juice.
  • To shape

    Divide the dough into 8 portions. On a lightly floured surface, roll out the pieces of dough into circles (approx. 15 cm in diameter). Drain the berries, place in the middle of the pieces of dough. Fold the edges inwards, making sure the filling can still be seen. Brush the folded edges with the drained berry juice, sprinkle with almonds. Place the galettes on a baking tray lined with baking paper.
  • To bake

    Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, transfer to a cooling rack and leave to cool.
  • Serve with:

    Whipped cream or ice cream

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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