This Maple Pear Galette recipe is a must for any maple-lovers. I first featured it on Bready or Not in 2016, and it was high time to take new pictures and share the recipe anew!
This recipe laces maple sugar into every layer: the galette dough, the thick maple paste for the pears, and as a golden accent and perfect crunch for the top of the galette.
This is remarkably easy to make, too. The peeling and coring the pears is the biggest hassle. I like to make the dough a day ahead of time, which makes the assembly part go pretty fast.
I heavily modified this recipe from one found in this incredible cookbook called Maple by Katie Webster. [Affiliate link.] Seriously, if you love maple used in dishes for any meal of the day, get this cookbook! It looks like it’s now out of print, but used copies are available for decent prices.
This pear galette is maple-infused majesty, a pie without a pie pan! Modified from the fantastic cookbook MAPLE by Katie Webster.
Course: Breakfast, Dessert, Snack
Keyword: maple, pear, pie
Author: Beth Cato
Equipment
medium bowl
large bowl
Rolling Pin
parchment paper
baking sheet
pastry brush
Ingredients
Galette
1 1/4cupsall-purpose flour
1Tablespoonmaple sugar
1/2teaspoonsalt
4Tablespoonsunsalted butter 1/2 stick
3 to 6Tablespoonsice water
Interior
2Tablespoonsall-purpose flour
1/2cupmaple sugar
2teaspoonsvanilla extract
1Tablespoonlemon juice
3ripe pears peeled, cored, and cut into wedges
Topping
1large egglightly beaten
1Tablespoonmaple sugar
Instructions
Make the galette.
In a medium bowl, whisk together flour, maple sugar, and salt. Add butter and work into dough so that the butter is down to pea-sized chunks. Add just enough water to incorporate as dough, smearing butter chunks in the process. Shape dough into a disk and shroud in plastic wrap; refrigerate for 30 minutes, or overnight.
Preheat oven to 350-degrees. Place parchment paper on a large rimmed baking sheet.
Make the interior.
In a large bowl, gently stir together the flour, maple sugar, vanilla, and lemon juice; it will form a thick paste. Gently stir in the pears to coat. Expect the mixture to become more liquid as it sits with the pears in it.
Use some extra flour to lightly dust a large work surface. Roll out the dough to at least a foot diameter circle. Transfer it to the prepared parchment paper on baking sheet; the dough might hang over the edges for now, but that’s okay.
Arrange the pears in a circular pattern in the center; leave a 2 1/2 to 3-inch border. Scrape the rest of the maple paste over the pears. Fold the dough inward, with the center still exposed. Brush the egg over the top and sprinkle on the remaining maple sugar.
Bake for 40 to 50 minutes, until the crust is golden and the filling bubbles. Let cool before cutting.
Posted by Beth on Aug 16, 2023 in Blog, Bready or Not, cookies, nutty | Comments Off on Bready or Not Original: Finnish Almond Cookies
These Finnish Almond Cookies are a lot like a classic sugar cookie, but include a topping of brushed egg, almonds, and decorator sugar to make them a little more fancy.
You can shape these using a regular old knife or cookie cutters, but I used this recipe as an opportunity to use a rolling pastry cutter set I’ve had for years and never tried before. I loaded the rolling cutter, rolled it, and lo and behold, it worked great!
These cookies are soft and chewy. The butter and vanilla really come through. The almond pieces on top add a fantastic crunch in contrast. I imagine these would be great with chopped walnuts or pecans, too–I need to try that sometime!
These cookies are fragrant of butter and vanilla, soft and chewy with a lovely crunch from almonds. Great for the holidays or year round!
Course: Dessert, Snack
Cuisine: Finnish
Keyword: almond, cookies
Servings: 24cookies
Author: Beth Cato
Equipment
parchment paper
Rolling Pin
rolling pastry cutter or cookie cutter
pastry brush
Ingredients
1cupunsalted butter (2 sticks) room temperature
1/2cupwhite sugar
2cupsall-purpose flour plus extra for surface
1/2teaspoonvanilla extract or vanilla bean paste
1large egg room temperature
1/2cupfinely chopped almonds or sliced almonds
colored decorator sugar optional
Instructions
In a large bowl, cream together the butter and sugar until they become light and fluffy. Beat in flour and vanilla, mixing well. Cover and refrigerate for at least an hour. If the dough chills overnight, let it sit at room temperature for a bit before rolling out, as it can get quite firm.
Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
On a well-floured surface, roll out the dough to 1/4-inch thick. Use a rolling pastry cutter or cookie cutters, shape cookies and move to parchment, granting each slight space to expand. Reform dough leftovers to shape more cookies.
In a small bowl, beat the egg to break it up. Use a pastry brush to wash the top of each cookie with egg. Sprinkle almonds pieces atop each, followed by a dusting of decorator sugar, if using.
Bake for 12 to 14 minutes, until the edges turn a touch brown. Let sit on sheet a few minutes before transferring to a cooling rack. Store in a sealed container at room temperature.
Posted by Beth on Aug 9, 2023 in Blog, Bready or Not, cake | Comments Off on Bready or Not: St. Louis Gooey Butter Cake
A disclaimer straight up: there are many variations on this recipe, and mine is based on a version published in Bake from Scratch Magazine. I can’t say how it compares to others out there, but I can say with confidence that my recipe here is DELICIOUS.
There are a lot of steps here but the progression is straightforward. In the old European style, this consists of a yeast cake base with a varied top. Both layers are sweet, soft, and chewy, but in distinct ways. You can see that in the pictures.
This cake is also rich. Not the kind of thing you need a big slice of. I recommend cutting it into finger-sized portions, as some shortbreads are also cut.
This cake isn’t messy gooey (unless you underbake), but soft and chewy in a complex way. This is a regional dessert out of Missouri with many variations. This one is heavily modified from Bake from Scratch Magazine January/February 2019.
Course: Dessert
Cuisine: American
Keyword: cake, yeast bread
Author: Beth Cato
Equipment
stove pot
13×9 pan
aluminum foil
nonstick spray or butter
stand mixer
uneven spatula
Ingredients
Browned butter:
3/4cupunsalted butter
Base dough:
5Tablespoonswhole milk or half & half, warmed to 105-110-degrees F
2teaspoonsactive dry yeast
1/4teaspoonwhite sugar yes this is a tiny amount to feed the yeast
3Tablespoonswhite sugar
1teaspoonkosher salt
6Tablespoonsunsalted butter room temperature
1 3/4cupsall-purpose flour
1egg room temperature
1/2teaspoonvanilla extract or vanilla bean paste
Topping:
1 1/2cupswhite sugar
1/2teaspoonkosher salt
1egg room temperature
3Tablespoonslight corn syrup
2Tablespoonswater
3teaspoonsvanilla extract or vanilla bean paste
1 1/4cupsall-purpose flour
Instructions
Brown the butter:
In a stove pot, heat the 3/4 cup butter on medium, stirring often. Cook until the butter is medium-brown with a nutty aroma, which takes about 7 to 10 minutes. Set aside to bring to room temperature.
Make the dough:
Line a 13×9 pan with foil and apply nonstick spray or a coating of butter.
In a small bowl, mix together warm milk, yeast, and 1/4 teaspoon sugar. Let stand about 5 minutes. It should become foamy.
In a stand mixer with a paddle attachment, mix more base dough ingredients: white sugar, kosher salt, and remaining butter, beating for about 3 to 4 minutes until they become creamy. Stop and scrape the bowl as needed. To that, add the yeast mixture, flour, egg, and vanilla. Raise the speed to medium and beat until everything is combined and elastic, about 4 to 5 minutes, scraping the bowl on occasion. The dough should be tacky but shouldn’t stick to hands.
Press the dough into the prepared pan in a thin layer. Cover loosely with plastic wrap and let it rise in a warm spot in the kitchen until it doubled in size, about 2 hours. In the meantime, clean the mixer bowl and paddle attachment.
Make the topping:
Preheat oven at 350 degrees.
To the mixer bowl, add the browned butter, white sugar, and salt, beating to combine, then raising the rhythm to medium to beat until fluffy, about 4 to 5 minutes. Beat in the egg.
In a separate small bowl, whisk together the corn syrup, water, and vanilla. With the mixer on low, add the flour to the butter mixture alternatively with the corn syrup mix. Scrape the bowl as needed. Use an uneven spatula to spread the topping over the risen dough.
Bake until the top is set and the edges are golden brown, anywhere from 25 to 35 minutes. The center can still be a touch soft and jiggly. Let cool completely in pan, chilling in fridge if desired. To cut, use the foil to lift the contents onto a cutting board. Slice into finger sized (1×4) portions.
Cornish Fairings Cookies (to use the American wording, as these would be Corning Fairings Biscuits at their point of origin in Cornwall) are light, delicious cookies that use golden syrup for flavor and sweetness.
Golden Syrup is a delicious ingredient out of the UK. Some recipes call for using a half and half mix of light corn syrup and honey to replace it in American recipes, but I’ve found that’s not a good replacement for the flavor. If you’re in the US, look for Lyle’s Golden Syrup in the British section of a grocery store or at World Market.
Ginger gives these cookies a pleasant warming element, but I should note that these aren’t heavy like most gingerbreads. This is something different, light and chewy.
Do note that I found these cookies got stiffer in texture after a day, but they were still delicious.
Adapted from Bigger Bolder Baking by Gemma Stafford.
This recipe, adapted from Bigger Bolder Baking by Gemma Stafford, uses the British ingredient golden syrup to make a uniquely sweet, lightly spiced cookie.
Course: Dessert, Snack
Cuisine: British
Keyword: cookies, golden syrup
Servings: 33cookies
Author: Beth Cato
Equipment
parchment paper
baking sheet
food processor
teaspoon scoop
Ingredients
1/2cupunsalted butter 1 stick
1 1/2cupsall-purpose flour
1/2cuplight brown sugar packed
2teaspoonsground ginger
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonground cinnamon
1/2teaspoonsalt
6Tablespoonsgolden syrup
Instructions
Preheat oven to 400-degrees. Line a baking sheet with parchment paper.
Using a food processor, dice up butter. Add flour, brown sugar, ginger, baking powder, baking soda, cinnamon, and salt, and pulse to mix, scraping the blades clean as needed. Add golden syrup and pulse to incorporate.
Use a teaspoon scoop to dole out dough, spaced out, on parchment paper. Bake for 7 to 9 minutes, until cookies are set and crackled across the top. Cool on sheet for a few minutes, then transfer to a rack to completely cool. Store in an airtight container at room temperature; they will get stiffer in texture after a day, but the flavor is still wonderful.