Delicious S’mores Galette
This s’mores galette is so yummy and gooey. This amazing summer recipe is from heatherhomebakery.com. You can alternate this recipe and put whatever you want inside! The dough is light and flaky and has graham cracker crumbs inside. let’s get baking!
INGREDIENTS:
1 1/2 cups all purpose flour
1/2 cup graham cracker crumbs
2/3 cup salted butter, cold, cut into cubes
1/4 cup sugar
5-6 tbsp cold water
1 egg, beaten, for egg wash
15 large marshmallows
1 cup mini chocolate covered grahams, chopped
1 cup chopped milk chocolate bar of choice
1 1/2 cups chopped chocolate cookies
1/2 cup peanut butter chips, melted for drizzle (optional)
1/2 cup marshmallow fluff, melted for drizzle (optional)
DIRECTIONS FOR CRUST:
- Place flour, graham cracker crumbs, and sugar in a stand mixer bowl, with the paddle attachment.
- Give it a quick mix to combine. Slowly add the chilled butter cube by cube, and mix on low until it forms a wet-sand-like consistency.
- Alternatively you can use a pastry cutter and cut the butter into the mixture.
Add the cold water one tbsp at a time. - Dough is ready when it is firm and not sticky.
ASEMBLY:
- There is no need to chill the dough.
Roll dough out on flat, floured surface. Roll out in a circle that’s about 12 inches wide all around. - Add marshmallows, milk chocolate, chocolate grahams, and peanut butter cups.
- Gently move around the crust and fold it in to just about an inch over the filling, leaving the middle of the galette open. Keep folding the next part on top of the previous part, and so on until the entire crust is folded inward.
- Brush crust with egg wash.
- Bake at 350° for 25-30 minutes, or until middle is bubbly and edges are a nice golden brown.
- Drizzle the melted peanut butter chips and over warm galette. Allow to cool slightly before serving.
- Serve warm, room temperature, or cold. Store covered at room temperature for up to four days. Enjoy!
Thanks for baking with me!
~ Natalie
