• 7 oz all-purpose flour
  • 1 tsp salt
  • 2 oz granulated sugar
  • 3.5 oz unsalted butter, cold and diced
  • 1 egg
  • 1 tbsp cold water

Ingredients for the filling:

  • 7 oz raspberries
  • 3.5 oz pomegranate arils
  • 4.2 oz sugar
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 7.7 oz cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp powdered sugar

Ingredients to brush the dough:

  • 1 egg
  • 1 tsp water
  • 1 tsp brown sugar


Put the flour, sugar, salt and butter in a bowl. Mix all the ingredients with your fingers until there are no large chunks of butter and the mixture looks like wet sand.

Add the egg and a tablespoon of water in the middle and mix. Do not knead too much or it will become hard and will be difficult to roll out later.

Wrap the dough in plastic wrap and allow to set in the fridge for at least 30 minutes.
Roll out the dough until it is 0.1-inch thick. Do not make it thinner or it could break with the fruit juice. You can put more flour on the table so the dough doesn’t stick to it.

Cut the dough using a large plate as a mold.
Place the round dough on the oven tray on parchment paper and set aside.

Mix the cream cheese (at room temperature) with vanilla extract.
Spread a base of cream cheese on the reserved dough. Then place the fruit (raspberry and pomegranate arils) in the middle of the dough. Leave about 1.5 inch without fruit around the dough to fold inwards. Fold the dough inwards to form the galette.

Beat the egg and water to brush the edge of the dough.
Sprinkle brown sugar over the egg.

Bake the oven at 360°F for about 30 to 40 minutes until the dough is brown.
Allow to cool for 20 minutes before cutting.

Optional: Serve with a scoop of vanilla ice cream on top.


Preparation video link: https://www.instagram.com/reel/CSZPLDnnnS4/?utm_medium=copy_link


Recipe by: @lacocinadeangelesalamos