Mini Cherry Pie Galettes (Bite-Sized Holiday Treats)

These mini cherry pie galettes are a wonderful way to enjoy the taste of classic cherry pie in a personal, bite-sized form. They feature a sweet and slightly tart cherry filling nestled on a bed of golden, buttery puff pastry, all baked until perfectly crisp. They’re an ideal dessert for holiday gatherings, offering individual portions that are both charming and incredibly easy to serve .

Using store-bought puff pastry makes this recipe a breeze, cutting down on prep time without sacrificing any of the delicious, flaky texture. These galettes are endlessly adaptable; you can use fresh, frozen, or even jarred cherry pie filling, making them a fantastic option any time of year .

How to Make Mini Cherry Pie Galettes

Follow these simple steps for perfectly golden, individual galettes.

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper .
2. Make the filling. In a medium bowl, combine the cherries, sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt. Stir until the cherries are well coated . Set the mixture aside for a few minutes to allow the flavours to meld.
3. Prepare the pastry. On a lightly floured surface, gently roll out the puff pastry sheet into a 10×10-inch square, about ¼-inch thick . Cut the square into 4 equal pieces.
4. Shape the galettes. Transfer the pastry pieces to your prepared baking sheet. Score a ½-inch border around the edges of each piece. Prick the middle portion all over with a fork—this is called “docking” and helps the centre stay flat during baking .
5. Fill and brush. Spoon the cherry filling into the centre of each pastry piece, avoiding the edges. Be cautious not to include too much of the juice that has collected at the bottom of the bowl to prevent a soggy base . Brush the exposed edges of the pastry with the egg wash .
6. Bake. Place the galettes in the oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown and the cherries are soft and bubbly .
7. Cool and serve. Let the galettes cool on the baking sheet for a few minutes before serving. They are delicious warm or at room temperature.

3 Tips for Perfect Galettes

Keep the pastry cold. Puff pastry must be cold when it goes into the oven to achieve its signature flaky layers. If the dough becomes warm and sticky while you’re working, pop it back in the fridge for 10 minutes .

Drain the filling well. The cherries will release a lot of juice. When spooning the filling onto the pastry, try to avoid adding too much of the liquid to your galettes. This will help keep the bases crisp and golden .

Don’t overfill. While it’s tempting to pile on the fruit, too much filling can cause the galettes to become soggy or burst open during baking. A generous but manageable spoonful per galette is the perfect amount .

3 Delicious Variations to Try

Puffed Perfection. For a more traditional, round galette, you can shape each pastry piece into a hexagon before filling. Gently fold the sides over the fruit to create a rustic, free-form edge .

Almond Delight. For an extra layer of flavour, sprinkle a handful of sliced almonds over the cherry filling before folding the pastry edges. This adds a wonderful nutty crunch that complements the cherries beautifully .

Cherry and Brie Bites. For a more sophisticated appetizer, place a small cube of Brie cheese under the cherry filling in each galette. This savoury twist is perfect for a holiday party .

How to Store and Reheat

Store any leftover galettes in an airtight container in the refrigerator for up to 3 days . To reheat, place them in a preheated oven at 350°F (180°C) for 5-10 minutes to restore the crispness of the pastry. Avoid using a microwave, as it will make the pastry soft.

Frequently Asked Questions

Can I use frozen cherries?
Yes, frozen cherries work perfectly! Just make sure to thaw them first and drain off any excess liquid before mixing the filling .

Can I use a different filling?
Absolutely. This recipe is a great base for any fruit. Try using blueberries, peaches, or apples. You may need to adjust the sugar and cornstarch depending on the fruit’s natural sweetness and juiciness .

Why did my pastry become soggy?
A soggy bottom is usually caused by too much liquid in the filling. Make sure to drain your cherry mixture well and avoid spooning too much of the juice onto the pastry.

Can I make these galettes ahead of time?
Yes, you can assemble the galettes up to the baking stage, cover them, and refrigerate for a few hours before baking. You can also bake them fully and then reheat them in the oven before serving.