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White Peach Mini Galettes

White Peach Mini Galettes

Carrie @ poet in the pantry
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dessert
Servings 20


  • 6 medium-large white peaches peeled, pitted, and sliced thin
  • 1/4 cup organic sugar
  • 1/4 teaspoon ground cinnamon
  • 1 large egg white
  • 1 teaspoon water
  • 1 package refrigerated pie crust or your own recipe for 2-crust pie
  • 2 Tablespoons organic sugar


  • Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
  • In a large bowl, mix together the sliced peaches, 1/4 cup sugar, and cinnamon. Set aside.
  • In a small bowl, whisk together the egg white and water. Get out a pastry brush and set aside.
  • Take out 1 pie crust and unroll it. Cut it into 10 circles using a wide mouth canning jar band. (You may have to gather some of the scraps and roll them out again to get 10 circles, but you should be able to get 10 from each crust.)
  • Roll each circle out just a bit more so each circle is around 4-5 inches in diameter.
  • Place some peaches in the middle of each circle, dip your fingers in the egg wash, and crimp together the edges of each circle, folding them over the filling a bit.
  • Repeat, placing each galette on the pan about an inch apart.
  • Brush with egg wash and sprinkle half the sugar over the tops.
  • Bake on the middle rack for 35-45 minutes, or until lightly browned.
  • Repeat the process with the remaining crust and peaches, storing the baking sheet in the refrigerator until ready to be baked. (It's best to bake one sheet at a time, otherwise the bottom baking sheet is basically steamed.)
  • Remove to wire racks to cool.