Soy-Free Mixed Berry Pastry
Indulge in the vibrant flavors of a homemade **Soy-Free Mixed Berry Pastry**, where flaky, buttery crust wraps around a luscious blend of fresh strawberries, blueberries, and raspberries. This dairy-rich dessert is crafted entirely without soy, making it a delightful option for those seeking allergen-friendly treats. Featuring a tangy twist from lemon juice and a touch of sweetness from granulated sugar, this rustic berry galette combines simplicity with elegance. Perfectly golden thanks to a light egg wash, the pastry is ideal for brunch gatherings or summer celebrations. Whether served warm or at room temperature, this stunning dessert is guaranteed to impress both taste buds and dinner guests.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter
- 60 ml ice-cold water
- 1 pinch salt
- 300 grams fresh mixed berries (strawberries, blueberries, raspberries)
- 50 grams granulated sugar
- 15 grams cornstarch
- 1 tablespoon lemon juice
- 1 egg
- 1 tablespoon water
Instructions
In a mixing bowl, combine the flour and salt. Add the cold butter, cut into small cubes, and use a pastry cutter to mix until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together. Do not overmix.
Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 200°C (400°F).
In a separate bowl, combine the mixed berries, sugar, cornstarch, and lemon juice. Stir until the berries are evenly coated.
On a lightly floured surface, roll out the dough into a rectangle approximately 12x16 inches in size.
Transfer the rolled-out dough to a parchment-lined baking sheet.
Spoon the berry mixture onto the center of the pastry, leaving a border of about 2 inches around the edges.
Fold the edges of the pastry over the berry filling, pleating as necessary. The center will remain open.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush this over the crust for a golden finish.
Bake in the preheated oven for 25 minutes, or until the pastry is golden brown and the fruit is bubbling.
Allow the pastry to cool on the baking sheet for a few minutes before transferring it to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 298.0 g | 108% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 81.0 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 152 mg | 12% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
