Sweet Potato Cream Cheese Galette
Cold butter is rubbed into flour to create a flaky pastry shell, which is rolled flat, spread with a blend of mashed sweet potato, cream cheese, honey, and cinnamon, and then folded at the edges into a free-form galette. The sweet potato contributes mellow sweetness while cream cheese adds a tangy counterpoint, and honey bridges the two into a cohesive filling. Cinnamon provides a warm spice note that suits the autumnal character of the galette. Keeping the butter cold throughout the process is essential for flaky layers - if the dough softens, it should return to the refrigerator immediately. Leaving a four-centimeter border of bare dough around the filling makes the folding step clean and prevents leaking. Drier sweet potato varieties, such as chestnut-type, absorb less moisture and keep the crust from turning soggy during baking. The galette is best served warm, when the pastry is at its crispest and the filling is still soft.
Adjust Servings
Instructions
- 1
Combine flour, salt, and cold butter until crumbly.
- 2
Add ice water, form dough, wrap, and chill for 20 minutes.
- 3
Mash sweet potato and blend with cream cheese, honey, and cinnamon.
- 4
Roll dough into a circle, place filling in center, and fold edges inward.
- 5
Brush edges with egg wash and bake at 190C for 35 minutes.
- 6
Cool for 10 minutes, slice, and serve warm.
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