A Dessert that’s effortlessly beautiful, bursting with juicy berries, and wrapped in a flaky, buttery crust. That’s exactly what you get with this Puff Pastry Berry Galette. It’s the perfect combination of simplicity and elegance, making it a go-to dessert for any occasion.

Need a quick dessert for a weeknight treat, or just want to impress your family? This galette is sure to do the trick. It’s easy to make, totally customizable, and always a crowd-pleaser.

Why You’ll Love This Berry Galette

Let’s be honest—this galette is a winner for a reason. Here’s why you’ll love this recipe:

1. It’s quick and easy. With store-bought puff pastry, you can have this dessert ready in under 45 minutes.

2. Perfect for any occasion. Summer parties, holiday gatherings, or just a cozy night in—this galette fits the bill.

3. Totally customizable. Use your favorite berries or mix and match for a colorful twist.

4. Impressive yet simple. It looks like it came from a bakery but is surprisingly easy to make.

5. Great for beginners. No fancy techniques or hard-to-find ingredients—just simple steps and delicious results.

How to Make It

Making this Puff Pastry Berry Galette is as easy as 1-2-3, but I’ll break it down into detailed, step-by-step instructions to ensure success. Let’s dive in:

Step 1: Prepare the Puff Pastry

Thaw the puff pastry. If using frozen puff pastry, let it thaw in the fridge overnight or on the counter for about 30-40 minutes. It should be cold but pliable.
Preheat the oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the pastry. Lightly flour your work surface and roll out the puff pastry sheet into a rough circle, about 12 inches in diameter. If it’s already pre-rolled, you can skip this step.
Transfer to the baking sheet. Carefully place the rolled-out pastry onto the prepared baking sheet.

Step 2: Prepare the Berry Filling

Wash and dry the berries. Rinse 2 cups of mixed berries (strawberries, blueberries, raspberries, etc.) under cold water and pat them dry with a paper towel. If using strawberries, hull and slice them.
Toss with sugar and cornstarch. In a bowl, combine the berries with ¼ cup granulated sugar, 1 tbsp cornstarch, and 1 tsp lemon juice. The sugar sweetens the berries, while the cornstarch helps thicken the juices.

Step 3: Assemble the Galette

Add the filling. Spoon the berry mixture onto the center of the puff pastry, leaving a 2-inch border around the edges.
Fold the edges. Gently fold the edges of the pastry over the berries, pleating as you go to create a rustic look.
Brush with egg wash. In a small bowl, whisk together 1 egg and 1 tbsp water. Brush the egg wash over the folded edges of the pastry. This gives the galette a shiny, golden finish.
Sprinkle with sugar. For extra sweetness and crunch, sprinkle the edges with 1-2 tbsp of coarse sugar (like turbinado or sanding sugar).

Step 4: Bake the Galette

Bake. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and the berries are bubbling.
Cool. Transfer the galette to a wire rack and let it cool slightly before serving.

Pro Tips for Perfect Galette

Use cold puff pastry. It’s easier to work with and bakes up flakier.
Don’t overfill. Too much filling can make the galette soggy.
Seal the edges well. Press firmly to prevent the juices from leaking out.
Experiment with fruits. Try peaches, apples, or pears for a twist.
Serve with toppings. Add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Make Ahead Method

Prepare the filling. You can make the berry filling up to 1 day in advance. Store it in an airtight container in the fridge.
Assemble and freeze. Assemble the galette and freeze it on a baking sheet until solid. Wrap tightly in plastic wrap and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Store baked galette. Baked galette can be stored in an airtight container at room temperature for up to 1 day.

Storage Options

Store baked galette in an airtight container at room temperature for up to 1 day.
Freeze unbaked galette for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Tools For This Recipe

Baking sheet. For baking the galette.
Parchment paper. Prevents sticking and makes cleanup easy.
Rolling pin. For rolling out the puff pastry.
Sharp knife. For slicing the berries.
Pastry brush. For brushing with egg wash.
Wire rack. For cooling the baked galette.

FAQs!

Can I use homemade puff pastry?
Yes, but store-bought works great and saves time.

Can I make this gluten-free?
Yes! Use gluten-free puff pastry or make your own.

Can I use frozen berries?
Yes! Thaw and drain them well before using.

Why did my galette get soggy?
This can happen if the filling is too wet or if the galette isn’t baked long enough. Make sure to use cornstarch and bake until the pastry is golden.

Can I skip the egg wash?
Yes, but the egg wash gives the galette a shiny, golden finish.

Variations and Substitutions

Mixed Berry Galette: Use a combination of strawberries, blueberries, and raspberries.
Peach Galette: Swap the berries for sliced peaches and add a pinch of cinnamon.

Apple Galette: Use thinly sliced apples and a sprinkle of brown sugar.
Savory Galette: Skip the sugar and fill the pastry with cheese, tomatoes, and herbs.

Conclusion

This Puff Pastry Berry Galette is the perfect dessert for any occasion—rustic, flaky, and bursting with juicy berries. It’s easy to make, totally customizable, and always a hit with everyone who tries it.

Give it a try and let me know how it turned out for you in the comments! Did you add any twists? I’d love to hear your thoughts!