Peach Phyllo Galette

 peach galette on coated griddle

Yields: 6 servings
Prep time: 10 min
Cook time: 25 min


Ingredients
• 6 sheets phyllo dough 
• 5 peaches (sliced ½ inch thick)
• ¼ cup brown sugar
• ½ teaspoon vanilla extract

• ¼ teaspoon cinnamon
• 1 stick salted butter (melted)
• ¼ cup fresh blueberries
• 2 Tablespoons Turbinado sugar
• ¼ cup white sugar
• 1 tablespoon flour
• Pinch of salt

TOOL NEEDED:  (CLICK TO PURCHASE)

 ID 21 STEEL TRI-PLY NONSTICK GRIDDLE 

 

 

1. Preheat oven to 375º F. Toss sliced peaches with ¼ cup melted butter, brown sugar, cinnamon, 1 tablespoon of flour, vanilla, and a pinch of salt. Allow to sit at room temperature for about 10 minutes.

PEACH SLICES FOR PEACH GALETTE ON NONSTICK ID 21 TRI PLY GRIDDLE 

 2. Line the griddle with parchment paper (This makes it easier to remove the Galette for slicing when finished.) Lay 1 Phyllo sheet for your first layer. Brush with melted butter and sprinkle with a bit of white sugar.

BRUSH ON BUTTER FOR PEACH GALETTE ON NONSTICK GRIDDLE 

  3. Repeat step 2 five more times to make 6 layers.  

  4. Add the peaches to the center of the dough and sprinkle on the blueberries as well as bit more brown sugar (or Turbinado sugar.) Be sure to leave about 1 inch all around from the fruit to the edges of the dough.

add peach mixture to griddle for galette

5. Bake in oven for 25 minutes. 

6. Remove from oven and allow to cool. Transfer to a work board to slice.

7. Plate and serve!

 

 Enjoy!
peach gallete on id21 nonstick griddle