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Easy Fresh Peach Cream Cheese Galette Recipe with Almond Frangipane

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A quick and easy summer dessert featuring a flaky pastry crust, creamy almond frangipane, tangy cream cheese layer, and fresh juicy peaches. Perfect for last-minute gatherings and crowd-pleasing occasions.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour, plus extra for dusting
  • ¼ teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • ½ cup (60g) almond flour
  • ¼ cup (50g) granulated sugar
  • ¼ cup (57g) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 ounces (115g) cream cheese, softened
  • 1 tablespoon powdered sugar
  • 3–4 fresh peaches, ripe but firm, sliced thinly
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon or a pinch of nutmeg (optional)
  • 1 egg yolk mixed with 1 tablespoon water (for egg wash)
  • Sliced almonds (for sprinkling on top)
  • Powdered sugar for dusting (optional)

Instructions

  1. Make the Pastry Dough (15 minutes + chilling): In a large bowl, whisk the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Prepare the Almond Frangipane (10 minutes): In a medium bowl, beat the softened butter and sugar until creamy. Add the egg and vanilla extract, mixing well. Stir in the almond flour and flour until smooth. Cover and set aside.
  3. Prepare the Cream Cheese Layer (5 minutes): In a small bowl, beat the softened cream cheese with powdered sugar until smooth and spreadable. Refrigerate until ready to use.
  4. Prepare the Peaches (10 minutes): Toss the sliced peaches with granulated sugar, lemon juice, and cinnamon or nutmeg if using. Set aside to macerate.
  5. Roll Out the Dough (10 minutes): Lightly flour your work surface and roll the chilled dough into a roughly 12-inch circle. Transfer it to a parchment-lined baking sheet.
  6. Assemble the Galette (10 minutes): Spread the cream cheese layer evenly over the dough, leaving about a 2-inch border. Spoon the almond frangipane on top of the cream cheese, smoothing it out. Arrange the peach slices in overlapping circles on top of the frangipane.
  7. Fold the Edges and Add Toppings (5 minutes): Fold the dough edges over the peach filling, pleating as you go. Brush the dough with egg wash and sprinkle sliced almonds over the peaches and crust.
  8. Bake (35-40 minutes): Bake in a preheated oven at 375°F (190°C) until the crust is golden and the filling is bubbling. Check after 30 minutes to ensure the crust edges don’t brown too quickly—cover with foil if needed.
  9. Cool and Serve (20 minutes): Let the galette cool on the baking sheet for at least 20 minutes before slicing.

Notes

Keep butter and water cold when making dough to ensure flaky layers. Spread cream cheese layer to prevent soggy crust. Macerate peaches with sugar and lemon juice to enhance flavor and reduce excess juice. Use egg wash generously for a golden crust. Let galette cool before slicing for best results. Dough and frangipane can be chilled separately for better texture.

Nutrition

Keywords: peach galette, almond frangipane, cream cheese dessert, summer dessert, easy galette, fresh peaches, flaky pastry, quick dessert

Find it online: https://vexifood.com/easy-fresh-peach-cream-cheese-galette-recipe-with-almond-frangipane-perfect-for-summer-desserts/