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This Peach Galette with Baklava Filling is a rustic no-fuss dessert made with juicy peaches, a flaky crust and a baklava filling that’s spiced, crunchy and adds so much flavor and texture to this classic summer dessert. Using a store-bought crust this galette cannot be easier to make. Serve it with a honey glaze and vanilla ice cream for the best treat alongside Lobster Pasta or Summer Succotash.
Peaches are the best part of summer. Everything from Peach Shortcakes, and Peach Cobbler to this Peach Lambic Float with Whiskey Ice Cream simply scream summer and all things delicious!
Ingredients You’ll Need for a Peach Galette with Baklava Filling
- Peaches – Summer ripe peaches are the star of this galette. Yellow or white peaches can work here, just make sure they are ripe for the best flavor!
- Baklava filling – This Baklava-inspired filling is a mixture of ground walnuts, pistachios, brown sugar and cinnamon. All the flavors of traditional baklava give this peach galette a nice crunch and delicious spiced flavor that you’ll fall in love with!
- Pie crust – Try your hand at making a pie crust scratch or grab a store-bought crust if you are in a hurry!
For the rest of the ingredients, please refer to the recipe index card below!
How to make a Peach Galette with Baklava Filling
- Prepare the filling. Slice the peaches and get the nuts all chopped up.
- Roll out the pie dough. You could use store-bought dough but homemade crust is so easy to make and galettes are a nice gateway for pie making.
- Add the filling to the top of the dough. Make sure you leave a decent gap around the edge so the galette can be folded up.
- Fold up the sides. No need for anything fancy, just fold over the dough onto the filling and continue until all the dough has been folded.
- Brush with a glaze or egg wash. This helps the galette become nice and shiny while it bakes.
- Bake! Bake until it’s nice and golden brown.
- Let it cool slightly. Warm galettes are where it’s at, just make sure it cools slightly so it’s easier to cut.
- Serve. Serve the Peach Galette with vanilla or honey ice cream if you can find it.
Tips and Tricks
- For easy peach prep: Look for freestone peaches vs clingstone. Freestone separate from the pit a lot easier, making the preparation of them much easier.
- Store bought pie crust is okay, but homemade crust is much better and this recipe is an easy way to practice using it.
- How to choose a ripe peach for a galette: You want to look for a peach that has no bruises but the fruit easily gives when you push it gently. Let the peaches ripen in a brown paper bag for a couple days if they’re super hard when you buy them. Firmer peaches are okay for galettes since you’re baking them but you do want them to be ripe when you use them.
Recipe FAQs
Besides the obvious color difference, yellow peaches tend to have a more tart acidic flavor while white peaches tend to taste a little more sweeter. It’s a personal preference, but for this galette it doesn’t matter!
Pies are baked in a pan and are topped with either a top crust or some sort of crumble topping. One the other hand, galettes are baked on a sheet pan and the crust is folded over a sweet or savory filling. They are freeform and have a very rustic look to them.
If you have a really juicy fruit filling tossing it with a little bit of cornstarch or flour can prevent the bottom of the galette from becoming soggy. Or you can add a homemade baklava filling, like in this recipe, to create a barrier between the crust and the juicy peaches.
More Dessert Recipes
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1 Food processor
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1 medium bowl
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1 Rolling Pin
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1 Sheet pan
To Make the Filling/Base:
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In a food processor, add the walnuts, pistachios, brown sugar, cinnamon and salt. Pulse until the nuts turn into a meal-like texture. Set aside.
Galette:
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
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To a medium bowl, add the peaches, brown sugar, flour and a pinch of salt; toss until combined. Set aside.
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Roll out the galette until it’s about 14-inch circle and roll it around a rolling pin and unroll it on a baking sheet. Assembling it on the baking sheet makes it way easier—you don’t want to have to transfer that thing all assembled. Add the nut mixture to the center of the pie dough and spread it around into an even 1/4-inch layer, leaving a 3-inch border.
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Arrange the peaches in the center of the pie dough on top of the nut mixture. You can pile it on all rustic-like OR you can arrange the slices in a circular motion. Whatever you choose is cool!
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Trim any janky edges of the pastry and fold the pastry over the fruit, pleating it as you go. Transfer to the freezer to chill for 10 minutes.
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Brush the pastry part with egg wash (this is optional). Transfer to the oven to bake for 40 to 45 minutes, until the crust is golden brown. Drizzle with a little bit of honey and serve with ice cream.
Tips and Tricks
- For easy peach prep: Look for freestone peaches vs clingstone. Freestone separate from the pit a lot easier, making the preparation of them much easier.
- Store bought pie crust is okay, but homemade is much better and this recipe is an easy way to practice using it.
- How to choose a ripe peach for a galette: You want to look for a peach that has no bruises but the fruit easily gives when you push it gently. Let the peaches ripen in a brown paper bag for a couple days if they’re super hard when you buy them. Firmer peaches are okay for galettes since you’re baking them but you do want them to be ripe when you use them.
Equipment:
Baking Sheets | Chef’s Knife | Cutting Boards | Stainless Steel Bowls
Calories: 282kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 236mg | Potassium: 220mg | Fiber: 3g | Sugar: 18g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
