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Fresh and Dried Fruit Galette

Fresh and Dried Fruit Gallette

This healthy fresh and dried fruit galette combines apples and blueberries with dried apricots and dates, all baked into a guilt-free dough that is made with whole wheat and spelt flours. You can substitute other dried fruit and other berries in the filling. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings



  • ¾ cup white whole-wheat flour     
  • ½ cup spelt flour
  • 2 tablespoons confectioner's sugar
  • ¼ teaspoon salt
  • 2 teaspoons orange zest (from one large orange)
  • 6 tablespoons cold pareve margarine or coconut spread, frozen for at least 30 minutes, or butter cut into 6 pieces
  • 1 large egg, separated
  • 3 tablespoons ice water, divided


  • 1 large apple, peeled and cut into ⅓- to ½-inch cubes
  • ½ cup pitted dates, chopped into ½-inch pieces
  • ½ teaspoon cinnamon
  • ½ cup dried apricots, chopped into ½-inch pieces (about 12)
  • ½ cup blueberries
  • 3 tablespoons sugar, divided 1 tablespoon honey, plus more to drizzle over galette
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar, to sprinkle on top


1. Place the white whole-wheat flour, spelt flour, confectioner's sugar, salt, orange zest, and margarine into the bowl of a food processor fitted with a metal blade. Pulse 10 times or cut the margarine into the flour and salt by hand using two knives or a pastry cutter. 

2. Add the egg yolk (reserve the white for glazing) 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, a little at a time, 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. Gather the dough into a ball. 

3. Place the dough on a large piece of plastic wrap, wrap the plastic around it, and then flatten. Place the dough into the freezer for 30 minutes. 

4. Place the chopped apples, 2 tablespoons of the sugar, and cinnamon into a microwaveable bowl and cook for 2 ½ minutes, or until the apples are fork tender. Stir and let cool while the dough chills. 

5. Preheat the oven to 425°F and place a rack on the lowest shelf of your oven. 

6. Place the apricots, dates, blueberries, corn starch, remaining sugar, and honey into a medium bowl and toss to coat the pieces. Make sure to un-clump any large pieces of dates or apricots. Set aside. 

7. 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 13 to 15 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. 

8. Strain the apples to remove any excess moisture and add to the bowl with the dried fruit. Mix well. 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. 

9. Beat the reserved egg white and brush all over the dough. Sprinkle with the teaspoon of sugar. Bake for 15 minutes on the bottom rack of the oven and then move to the middle rack for another 15 minutes and bake until golden. Let cool for 20 minutes. Before serving, drizzle some honey on top of the crust and filling. 

10. Store, covered in plastic, at room temperature for up to three days.

Article published in JOY of KOSHER with Jamie Geller Fall 2015. Subscribe Now.

Fall 2015 Magazine