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This rustic blueberry cheesecake galette combines crispy fillo pastry with creamy cheesecake filling and fresh blueberries for an elegant dessert that's easier than traditional cheesecake. The contrast of textures makes every bite special as the flaky layers cradle the smooth filling and juicy berries.
I first made this galette when hosting an impromptu dinner party and needed a quick impressive dessert. The way the golden pastry framed those bursting blueberries had everyone asking for the recipe before dessert was even finished.
Ingredients
- Antoniou Fillo Pastry sheets: The key to crispy layers that add wonderful texture contrast
- Caster sugar: Enhances the natural sweetness of blueberries
- Fresh blueberries: Choose plump berries for the best flavor and texture
- Cream cheese: Room temperature is crucial for a smooth filling without lumps
- Icing sugar: Creates a silky smooth sweetness in the filling
- Vanilla bean paste: Provides richer flavor than extract with beautiful flecks
- Egg: The yolk enriches the filling while the white seals the crust
- Unsalted butter: Use clarified for a clean flavor and better browning
- Flaked almonds: Adds delightful crunch and visual appeal
Step-by-Step Instructions
- Prepare the Fillo Pastry:
- Allow the pastry to reach room temperature while still in its packaging. This prevents tearing when handling. Preheat your oven to 180 degrees Celsius with fan forced setting for even baking.
- Prepare the Blueberries:
- Gently toss blueberries with caster sugar in a bowl. This process begins to draw out juices and enhance their natural sweetness. Let them sit while preparing other components.
- Create the Cheesecake Filling:
- Beat cream cheese with a spatula until completely smooth with no lumps. Incorporate sifted icing sugar, vanilla bean paste, and egg yolk, mixing thoroughly until the consistency is uniform. Refrigerate to firm slightly while working with the pastry.
- Assemble the Fillo Layers:
- Lay one sheet of fillo on your bench and brush completely with melted butter. Continue layering each sheet with butter, rotating each slightly to create a large circle. This rotation creates the beautiful ruffled edge that makes galettes so rustic and appealing.
- Create the Galette:
- Spread the cream cheese mixture in the center of your pastry circle, extending to about 20cm diameter. Distribute the sugared blueberries evenly over the cream cheese. Gently fold the pastry edges inward over the outer edge of the filling, creating pleats as needed. The center remains open, showcasing the berries.
- Add Final Touches:
- Lightly whisk the reserved egg white and brush over the folded pastry edges. Sprinkle flaked almonds over the brushed pastry for decoration and texture.
- Bake to Perfection:
- Transfer carefully to a lined baking tray and bake for 35 minutes or until the pastry turns golden brown and crisp. Allow to rest for 30 minutes before serving to let the filling set properly. Dust with icing sugar just before serving.
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The vanilla bean paste is my secret ingredient here. While extract works in a pinch, the paste contains actual vanilla seeds that add beautiful specks throughout the filling and a more authentic flavor. My daughter always runs her finger along the empty mixing bowl to taste the last bits of vanilla-speckled filling.
Working With Fillo Pastry
Success with fillo comes down to two essential factors keeping it from drying out and working quickly. Keep unused sheets covered with a slightly damp kitchen towel while you work. The rotating technique when layering creates a beautiful star pattern when folded, adding visual interest to your galette. If a sheet tears, simply layer it as planned the multiple layers will hide any imperfections.
Seasonal Variations
While blueberries create a stunning purple-blue filling, this galette adapts beautifully to the seasons. Try strawberries or raspberries in spring, stone fruits like peaches or plums in summer, or pears with cinnamon in fall. Just adjust the sugar level depending on the natural sweetness of your fruit. For tart fruits like rhubarb, increase the sugar slightly for balance.
Serving Suggestions
Serve this galette slightly warm or at room temperature for the best flavor and texture. A dollop of lightly whipped cream or quality vanilla ice cream makes a perfect accompaniment. For dinner parties, place the whole galette on a wooden board in the center of the table and let guests admire before slicing. The casual, rustic presentation invites sharing and conversation.
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This galette showcases your baking skills while being adaptable and forgiving—perfect for any occasion!
Frequently Asked Questions
- → How do I work with fillo pastry?
Bring fillo pastry to room temperature before using while keeping it in its packaging. When working with the sheets, keep unused sheets covered with a damp cloth to prevent drying out. Work quickly when brushing each sheet with butter and layering them. Handle gently as fillo pastry is delicate and tears easily.
- → Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. There's no need to thaw them first, but you may need to increase the baking time slightly to account for the extra moisture. You might also consider adding 1 teaspoon of cornstarch to the sugar when coating the blueberries to help absorb excess liquid.
- → How do I know when the galette is properly baked?
The galette is properly baked when the pastry edges turn a deep golden brown color and appear crisp. The filling should be set but might still have a slight jiggle in the center. If the edges are browning too quickly, cover them loosely with foil and continue baking.
- → How should I store leftover galette?
Store any leftover galette in an airtight container in the refrigerator for up to 3 days. The pastry may soften slightly, but you can crisp it up again by warming in a 300°F (150°C) oven for about 10 minutes before serving.
- → Can I prepare this galette ahead of time?
You can prepare the cream cheese filling a day ahead and refrigerate it. The assembled galette is best baked immediately, but you can assemble it up to 2 hours before baking and keep it refrigerated. For the best texture and flavor, bake just before serving or up to 4 hours in advance.
- → What other fruits can I use instead of blueberries?
This galette works wonderfully with other berries like raspberries, blackberries, or strawberries. Stone fruits such as sliced peaches, nectarines, or plums also make excellent substitutions. For apples or pears, pre-cook them slightly with some sugar and cinnamon before adding to the galette.