Mini blueberry galettes

Mini blueberry galettes

Total: 1 hr 30 min. | Active: 30 min.
Nutritional value / piece: 331 kcal
, Fat: 17 g
, Carbohydrate: 37 g
, Protein: 5 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g light spelt flour
1 tbsp cane sugar
¾ tsp salt
125 g butter, cold, cut into pieces
1 dl water


500 g blueberries
3 tbsp elderflower syrup
1 tbsp lemon juice

To shape

20 g ground almonds
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How it's done

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Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to create a soft dough, do not knead, cover and refrigerate for approx. 30 mins.


Mix the berries, syrup and lemon juice.

To shape

Divide the dough into 8 portions. On a lightly floured surface, roll out the pieces of dough into circles (approx. 15 cm in diameter). Drain the berries, place in the middle of the pieces of dough. Fold the edges inwards, making sure the filling can still be seen. Brush the folded edges with the drained berry juice, sprinkle with almonds. Place the galettes on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, transfer to a cooling rack and leave to cool.

Good to know
Serve with: Whipped cream or ice cream

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