The story behind this delicious apricot galette: First of all I got my baking addiction not from my mum. She loves to cook but since she does not eat sweet things you will find her rarely in the kitchen baking. There are only four cake recipes which she made until Nina, and then when I got older, started baking for our family. But to my surprise she wanted to get her own KitchenAid mixer last year and loves to make Ninas Banana Bread.
One of her recipes is for a typical Austrian apricot sheet cake and I wanted to recreate a galette with this special cake in my mind, to capture one of my favorite childhood memories. Thinking back to the times I was a little girl and got to eat her delicious cake on Sundays right after she took it out of the oven still warm. yummy
How to make this delicious goodness of an apricot galette
First of all you need to start with the crust since it needs to rest in the fridge for an hour. Pulse the almond slivers in a high speed processor. Combine the grounded almonds with the flour, brown sugar and vanilla paste. I am currently in a phase where I am not using my KitchenAid standing mixer as much and do more the things by hand with a spatula. You can always use your standing mixer I am just currently doing the old school way 😉 Then add the butter cubes and rub them in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Let it rest in the fridge for about an hour.
Now during the 60 minutes resting time, you make the filling. Combine cream cheese, greek yogurt, cream, egg, vanilla pudding powder, vanilla bean seeds and 1/4 cup brown sugar.
When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. Spread the cream cheese filling, leaving a 3 inch border around the edges.
Add the halved apricots. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle brown sugar and halved almonds directly on the crust.
Bake the galette for 40-55 minutes or until crust is golden. Serve warm. Enjoy:)
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Apricot - Creamcheese Galette with Almond Crust