Thanksgiving and Chanukah are right around the corner! End of year celebrations often offer sweet and sugary treats. Join world renowned chef, teacher and cookbook author, Paula Shoyer, The Kosher Baker @kosherbaker, as she demonstrates a few delicious “lighter” desserts we can make at our upcoming holiday celebrations during Sharsheret’s “Lightening Up Holiday Desserts” virtual cooking demonstration. This program is part of the “Sharsheret in the Kitchen” series, which brings nutritious kosher meal options to help empower all of us at risk for breast and ovarian cancer to make healthier diet choices. Register at https://sharsheret-org.givecloud.co/SITKPaulaShoyer/.
1 ¼ cup all-purpose flour, plus extra to dust work surface and sprinkling
¼ teaspoon salt
6 tablespoons butter, coconut oil or margarine, frozen for at least 30 minutes, or cold butter cut into 6 pieces
1 large egg, separated
3 tablespoons ice water
3 cups berries or fruit sliced into ½-inch pieces
2 teaspoons cornstarch
1 tablespoon granulated sugar substitute, optional
- To make the dough, place the flour and salt into the bowl of a food processor fitted with a metal blade. Pulse to mix.
- Add the fat you are using into the bowl and pulse 10 times or cut the fat into the dry ingredients by hand using two knives or a pastry cutter.
- Add the egg yolk and 1 tablespoon of the ice water. Pulse 5 times or mix gently by hand.
- Add another tablespoon of the ice water and pulse another 5 times or mix again.
- Add the last tablespoon of water, pulsing or lightly mixing the dough for 10 to 15 seconds until it looks like clumps of couscous; the dough does not have to come completely together.
- Take a large piece of plastic wrap. Place the dough on top, lift up the edges of the plastic wrap and press over the dough pieces to bring them together, going all around the dough.
- Wrap around the dough and then flatten into an 8-inch pancake. Place the dough in the freezer for 15 to 20 minutes, until it feels firm, but you can still press into it a little.
- Preheat the oven to 425ºF.
- Take a large piece of parchment and sprinkle it with some flour. Remove the dough from the plastic wrap and place it on top of the parchment. Sprinkle some flour on the dough and then place a second piece of parchment on top. Roll out the dough until it is about 12 to 13 inches wide, trying your best to keep the shape round. Peel back the top parchment and sprinkle some more flour once or twice while you are rolling.
- To make the filling, place the fruit into a medium bowl. Add the cornstarch and mix gently.
- Place the fruit in the center of the dough circle and spread it outward, leaving a 2 to 3-inch border on the outside.
- Take one small section of the dough border, about 2 inches, and fold it over the fruit, leaving the fruit-filled center open. Pick up another 2-inch section of the border and repeat, pressing one section into the next to seal it, so you end up with dough pleats. Use a pastry brush to brush off any excess flour on the dough.
- Beat the reserved egg white and brush all over the dough. Sprinkle with the sugar substitute, if using.
- Bake for 25 minutes. Move the galette to a middle rack in the oven and bake another 5 to 10 minutes or until filling looks bubbly.
- Let cool for 20 minutes. Store covered for up to three days.
Sharsheret, a non-profit organization, is the Jewish breast cancer and ovarian cancer community. If you or someone you love has been impacted by breast or ovarian cancer, or has elevated genetic risk, contact Sharsheret for free support and resources. For more information, visit sharsheret.org or call (866) 474-2774.