Apricot-Plum Galette with Cream Cheese and Pistachi

Name: Apricot-Plum Galette with Cream Cheese and Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry (half of a 17-ounce package), thawed; All-purpose flour, for dusting; 1 large egg, for brushing; Confectioners' sugar, for dusting; 8 ounces cream cheese, at room temperature; 1/2 cup confectioners' sugar; 2 tablespoons all-purpose flour; 1 1/2 teaspoons pure vanilla extract; 1 large egg, for brushing; Finely grated zest of 1 lemon; Pinch of freshly grated nutmeg or ground mace; 1 pound apricots, plums, apriums and/or pluots, pitted and cut into 1/2-inch chunks; 2 tablespoons apricot preserves; 1 tablespoon cold unsalted butter, cut into small pieces; 2 tablespoons chopped pistachios

Servings: persons

1 sheet frozen puff pastry (half of a 17-ounce package), thawed
All-purpose flour, for dusting
1 large egg, for brushing
Confectioners' sugar, for dusting
8 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons pure vanilla extract
1 large egg, for brushing
Finely grated zest of 1 lemon
Pinch of freshly grated nutmeg or ground mace
1 pound apricots, plums, apriums and/or pluots, pitted and cut into 1/2-inch chunks
2 tablespoons apricot preserves
1 tablespoon cold unsalted butter, cut into small pieces
2 tablespoons chopped pistachios

1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2
Roll out the puff pastry into a 12-inch square on a lightly floured surface.
3
Transfer to the prepared baking sheet and refrigerate, 15 minutes.
4
Meanwhile, make the filling: Combine the cream cheese, confectioners' sugar, 1 tablespoon flour, 1 teaspoon vanilla, the egg, lemon zest and nutmeg in a large bowl.
5
Beat with a mixer on medium-high speed until smooth, about 2 minutes.
6
Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and 1/2 teaspoon vanilla.
7
Spread the cream cheese mixture over the puff pastry, leaving a 3-inch border.
8
Top with the fruit mixture.
9
Fold the edge of the pastry over the fruit by about 2 inches, pleating as needed to make a circle.
10
Lightly beat the egg with 1 teaspoon water.
11
Brush the puff pastry with the egg wash. Refrigerate until firm, about 20 minutes.
12
Scatter the butter over the fruit.
13
Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes, sprinkling the pistachios over the fruit during the last 15 minutes.
14
Let cool on the baking sheet.
15
Dust the crust with confectioners' sugar before serving.
16
Photograph by Con Poulos

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 sheet frozen puff pastry (half of a 17-ounce package), thawed, All-purpose flour, for dusting, 1 large egg, for brushing, Confectioners' sugar, for dusting, and more.

Yes, Apricot-Plum Galette with Cream Cheese and Pistachios falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot-Plum Galette with Cream Cheese and Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions