Blackberry galette
Blackberry galette
Ingredients
A bag of blackberries Andean Traditions
Half teaspoon of Universal vanilla essence
Four teaspoons of Universal cornstarch
Four tablespoons of Akenton sugar
A cup of white flour Flor
Four tablespoons butter
One tablespoon of Universal fine sugar
Half a cup of very cold water
a tablespoon of milk
a pinch of salt
JP products in this recipe
Preparation
In a large bowl, mix the Blanca Flor flour with the Universal finite sugar and the salt.
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Add the butter and knead with your fingers until you have a grainy mixture.
Add the water and knead gently to form a dough, let the dough rest in the refrigerator for 30 minutes.
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In another bowl add the Andean Traditions blackberry, the Universal vanilla essence, the Akenton sugar and the Universal cornstarch, stir very well and reserve in the fridge with the dough.
Preheat oven to 347 degrees Fahrenheit.
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Divide the dough into two equal parts and form a ball with each of them, spread them on a flat surface and form two medium balls.
Add the blackberries with the mixture on top of the circles, leaving the edges free.
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Fold the edge over the fruits and press lightly.
Put in the refrigerator for at least 15 minutes.
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Once the time passes, remove from the refrigerator and fold the ends towards the center.
With a kitchen brush, paint the edges with milk and sprinkle with sugar.
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Bake the two cakes for 35 minutes, the edges must be golden and the fruits soft and bubbly.
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