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Coffee-Dusted Pear Galette
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in Adrianna Adarme's sophisticated and exquisite dessert.
Ingredients:
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons white granulated sugar
  • 1 teaspoon fine sea salt
  • 0.5 cup unsalted butter, frozen
  • 7 tablespoons ice-cold water, or more as needed, divided
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon turbinado sugar
  • 1 sheet Reynolds Wrap® Aluminum Foil
  • 1 sheet Reynolds® Parchment Paper
  • 2 Bartlett pears, cored and thinly sliced
  • 0.25 cup brown sugar
  • 1 teaspoon cocoa powder
  • 1 tablespoon finely ground coffee beans
  • 0.5 teaspoon vanilla extract
  • 1 pinch salt
  • 1 tablespoon Whipped cream or vanilla ice cream, for serving
Instructions:
  • Combine flour, sugar, and salt in a large bowl. Grate cold butter over the mixture using a box grater. With swift hands, incorporate the butter into the flour until pea-sized pieces form.
  • Pour in 4 tablespoons of water, then mix until the mixture turns shaggy. Gradually add 1 tablespoon of water at a time until the dough forms (usually about 3 more tablespoons). Dust a work surface with flour and transfer the dough onto it. Knead briefly until smooth, then shape the dough into a disk. Cover the disk in plastic wrap and refrigerate for a minimum of 1 hour, or preferably overnight.
  • Combine pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract, and salt in a medium bowl just before taking the dough out of the fridge.
  • Take the dough out of the refrigerator and let it sit at room temperature for 10 minutes. Dust a work surface and rolling pin generously with flour. Roll out the dough into a 16-inch round, turning it periodically to prevent sticking. Cut out 3 circles using a bowl or plate that's around 6 inches wide. Gather the scraps and roll them out to make 1 more circle.
  • Neatly fan out the pear slices in a circular pattern at the center of each pie crust round, leaving a 1 1/2-inch border. Gently fold over the edges to cover about 1/2 inch of the filling. Repeat for the remaining rounds. Place the galettes on a baking sheet lined with Reynolds® Parchment Paper and chill in the freezer for 15 minutes. Preheat the oven to 400 degrees F while the galettes chill.
  • Gently coat the pie crust edges with the egg wash and generously sprinkle turbinado sugar on top. Bake in the oven for 20-25 minutes until the edges turn a beautiful golden brown. Keep an eye on the galettes and if the crust edges start browning too quickly, shield them with a piece of Reynolds Wrap® Aluminum Foil. Once the edges are perfectly golden, take the galettes out of the oven. Serve these delightful treats warm with a dollop of whipped cream or a scoop of your preferred vanilla ice cream.

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