Experience the irresistible contrast of luscious strawberries and a unique crust in this strawberry galette with pretzel crust. The delicate balance of the buttery, salty crust, creamy filling, and roasted strawberries creates a mouthwatering dessert that is sure to impress.
Strawberry Galette with Pretzel Crust
- ¾ cup whole wheat flour (104 grams)
- ¾ cup pretzel crumbs, about 1 ½ cups whole pretzels (80 grams)
- 10 tablespoons butter, cut into small chunks (141 grams)
- 4-5 tablespoons ice cold water
Cream cheese filling
- 6 ounces cream cheese, softened at room temperature
- 1 large egg yolk
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- 4 cups strawberries, sliced (500 grams)
- ¼ cup honey (84 grams)
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
- egg wash (1 large egg beaten with 1 tablespoon heavy cream)
- 2 tablespoons turbinado sugar
- Preheat oven to 350 degrees F.
- Make the pretzel crust. In a food processor, process about 1 ½ cups of pretzels until they become fine crumbs, Measure ¾ cup crumbs and combine with whole wheat flour and butter. Pulse in a food processor until the mixture resembles coarse sand. Add 4 tablespoons of water, pulsing the mixture just until combined. If the mixture is too dry, add an additional tablespoon of water. Gently knead the dough into a disc and wrap it with plastic wrap. Chill in the fridge for 30 minutes or up to overnight.
- Meanwhile, make the cream cheese filling. Beat together the softened cream cheese with egg yolk, sugar, and vanilla until smooth. Set aside.
- Gently toss the strawberries with honey, cornstarch, and orange zest. Set aside.
- Lightly dust a clean work counter with flour. Remove the pretzel dough from the fridge and roll it until it's about ⅛ inch thick. Spread the cream cheese filling over the dough in an even layer, leaving a 1-inch border. Top the cream cheese with the strawberries and fold the edges of the dough over the filling. Brush the crust with the egg wash and sprinkle coarse sugar over the dough.
- Bake the galette in the oven for 45 minutes - 1 hour or until the crust is golden and the fruit is caramelized. Let cool slightly and serve warm or at room temperature.
Watch how to make this:
Ever since I was little, I've been obsessed with strawberries. Come June, my mom would buy a case of strawberries at a time because I would eat them so quickly. As an adult, nothing has changed. I started buying strawberries in February because I just couldn't wait (you may have noticed my strawberry dark chocolate muffin recipe pretty early in the year). Now that we're weeks away from June, I thought it was appropriate to share this ultimate strawberry galette with pretzel crust and cream cheese filling. Guys, if you never had a strawberry dessert before, I urge you to make this one. It's so good.
- Pretzels: The salty, crunchy snack is used as the base for the dough, providing a unique flavor.
- Whole wheat flour: The nutty, hearty flour compliments the pretzels while adding structure to the dough. You can substitute it with all-purpose flour if desired.
- Strawberries: Fresh sweet strawberries will result in the best galette. However, you can replace strawberries with another berry such as blackberries or blueberries. Other fruit options include peaches, apples, cherries, or figs.
- Cream cheese: Used for the creamy filling, adding another layer of flavor and texture.
- Honey: Adding honey to the strawberries enhances their sweetness while releasing their juices. I used honey to sweeten the strawberries but you can also use granulated sugar.
- Orange zest: The zest contributes a bright flavor to the strawberries. You can also use lemon zest.
- Turbinado sugar: Also known as raw sugar, this coarse sugar adds a crunchy texture to the crust. You can omit it if you like.
How to Make Strawberry Galette with Pretzel Crust
Step 1: Make the Pretzel Crust
The thing I love about galettes is that they're rustic. Unlike a pie, it doesn't have to have perfect crimping or beautiful latticework. In fact, the more unperfect it is, the better. The same applies to this strawberry galette with a pretzel crust.
To make the galette, we first have to make the pretzel crust. You can absolutely use a regular pie dough recipe, but the hearty, slightly salty pretzel flavor works beautifully with the sweet berries.
Pulse the pretzels into fine crumbs using a food processor or blender. You can try crushing them by hand but get ready to use those arm muscles. Then, combine the pretzel crumbs with the flour and butter until the butter is broken into small pieces. Add the water, mixing just until the dough comes together, then shape it into a disc and chill for 30 minutes.
If you don't have a food processor, feel free to mix the mixture by hand. In fact, it's better to mix by hand to avoid overmixing the dough (overmixing can result in a tough pie crust).
Step 2: The Fillings
While the dough is chilling, make the cream cheese filling and season the berries. Since the strawberries are already sweet, all you need is a bit of honey and orange zest for a little extra flavor.
Since strawberries are a crucial ingredient in this dessert, I do not recommend using frozen. Frozen strawberries won't deliver the same burst of sweetness that fresh ones do. However, you can substitute the strawberries for another berry or fruit such as peaches, blueberries, or cherries.
Step 3: Putting it All Together
Once the dough is firm, roll it out until it's about ⅛ inch thick. You can roll it into a circle or rectangle, whatever is easiest. Next, spread the cream cheese filling, leaving a 1-inch border for the crust. Top the cream cheese with the berries in an even layer, drizzling some of that extra juice on top. My berries were extra juicy, but I didn't want to pour all of the juice on the dough since it can get soggy.
Then, fold the dough over the filling to create a lovely crust. Brush the egg wash on the crust and sprinkle coarse sugar on top.
Bake the galette until the crust is golden brown and the fruit is softened and caramelized. Let it cool slightly before serving warm.
If I didn't mention this before, I'll say it again. This strawberry galette with pretzel crust is the most delicious dessert. It's simple but effective, as Paul Hollywood would say. In fact, I think I'll go have another slice right now.
Can I make the pretzel dough ahead of time?
Yes, you can make the dough up to one day in advance and keep it in the fridge until ready to use.
Can I use regular all-purpose flour instead of whole wheat flour for the pretzel crust?
Yes, you can substitute all-purpose flour for whole wheat flour if you prefer a lighter texture and flavor. However, whole wheat flour adds a nutty taste and a slightly denser texture to the crust that holds up to the weight of the strawberries.
Can I freeze the baked galette?
While the galette is best enjoyed fresh, you can freeze any leftover slices. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in a preheated oven until warmed through.
For more strawberry inspiration check out this strawberry rhubarb cheese danish!