Peach Praline Galettes
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Peach Praline Galettes

Peach Praline Galettes

When business was slow in early 2020, Daisy's Lunchbox feared the worst. She turned to the perfect pairing of a longtime family caramel recipe and her candied pecans. The winning Neighborhood to Nation combination topped customer-favorite peach pie filling baked in flaky Pillsbury’s Best™ Puff Pastry Dough Squares. The dessert was a game-changer, and it joined the holiday line-up!

Servings: 30 servings (1 serving = 1 galette)
Candied Pecans
INGREDIENT
WEIGHT
MEASURE
Butter, salted
1 Tbsp
Brown sugar, packed
2 Tbsp
Pecans, chopped
8.50 oz
2 cups
Peach Filling
INGREDIENT
WEIGHT
MEASURE
Granulated sugar
1 lb 7.00 oz
3 cups
Cornstarch
4 oz
3/4 cup
Pumpkin pie spice
2 tsp
Kosher salt
1 tsp
Water
2 lb
4 cups
Peach slices, frozen
5 lb
Prep
INGREDIENT
WEIGHT
MEASURE
Caramel
INGREDIENT
WEIGHT
MEASURE
Granulated sugar
8 oz
1 cup
Heavy cream
8 oz
1 cup
Light corn syrup
9 oz
3/4 cup
Butter, salted
4 oz
1/2 cup
Vanilla extract
1/2 tsp
Candied Pecans
  1. Melt butter and brown sugar in large skillet.
  2. Add pecans; stir to coat.
  3. Remove from heat; spread out onto parchment paper-lined half sheet pan. Cool completely.
Peach Filling
  1. Whisk together sugar, cornstarch, pumpkin pie spice and salt in medium stock pot.
  2. Add water; whisk until sugar is dissolved.
  3. Add peaches. Bring to a boil, stirring frequently. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat.
Prep
  1. Thaw puff pastry square, covered with parchment paper, at room temperature for 15-30 minutes.
  2. Place 30 (4-inch) metal or aluminum pie pans on 2 full sheet pans; spray with cooking spray.
  3. Lay puff pastry square in each pan. Press into bottom and slightly crimp edges up sides of pans.
  4. Scoop 1/2 cup Peach Filling into center of each pastry.
  5. Bake as directed until pastry is deep golden brown. Cool 10 minutes; remove from pans.
BAKE:
TEMP
TIME
Convection Oven, low fan*
350°F
18-22 minutes
Standard Oven
400°F
20-25 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
Caramel
  1. Combine sugar, heavy cream, corn syrup and butter in 3-quart saucepan.
  2. Bring to a boil; boil until mixture reaches 235°F, stirring frequently. Remove from heat.
  3. Stir in vanilla. Cool slightly.
  4. Drizzle each warm galette with warm Caramel; sprinkle each with 1 Tbsp Candied Pecans.

  • For a quicker version, use canned peach pie filling and prepared caramel sauce.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 galette
Calories
540
Calories from Fat
280
% Daily Value
Total Fat
31g
47%
Saturated Fat
14g
71%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
240mg
10%
Total Carbohydrate
61g
20%
Dietary Fiber
2g
9%
Sugars
35g
Protein
4g
Vitamin A
10%
10%
Vitamin C
60%
60%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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