MINI CHERRY GALETTES

In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter, and pulse until mixture is crumbly and butter pieces are pea-size. With processor running, add ½ cup (120 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly but should be moist and hold together when pinched.) Add more ice water 1 tablespoon at a time as needed.

Turn out dough, and divide in half. Shape each half into a rectangle. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Line 2 rimmed baking sheets with parchment paper.

On a lightly floured surface, roll one portion of dough into a 13-inch square (about ⅛ inch thick). Cut 4 (6-inch) rounds from dough, and place on 1 prepared pan. Repeat with remaining dough.

Spoon ⅓ cup (70 grams) Bonne Maman® Cherry Pie Filling into center of each round, leaving a 1½-inch border around edges. Fold and crimp border over filling. Freeze until firm, at least 15 minutes.

Preheat oven to 425°F (220°C).

In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto edges of dough. Sprinkle with sparkling sugar as desired.

Bake, one pan at a time, for 10 minutes. Reduce oven temperature to 400°F (200°C), and bake until crust is golden and filling just begins to bubble, 5 to 7 minutes more. Let cool on pan for at least 15 minutes.

In another small bowl, whisk together confectioners’ sugar and remaining 1 tablespoon (15 grams) water; drizzle onto galettes. Serve warm, or remove from pans and let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.