Fast Recipes

Raspberry-almond crumble galettes

When you're stuck for dessert ideas, pre-made puff pastry comes to the rescue. You'll knock over this galette recipe in no time.

By Emma Knowles
  • 10 mins preparation
  • 15 mins cooking plus cooling
  • Serves 6
  • Print
Bases of commercial puff pastry are given the textural treatment with a simple crumble. Paired with a tangy raspberry fool and the unexpected spice of pink peppercorns, they make for a surprisingly simple dessert.


  • 375 gm sheet butter puff pastry (see note)
  • 1⁄2 egg, lightly beaten
  • 40 gm plain flour
  • 60 gm caster sugar
  • 30 gm butter, softened
  • 40 gm (1⁄2 cup) flaked almonds
  • Icing sugar, for dusting
  • 1⁄2 tsp pink peppercorns, crushed
  • Raspberries and basil leaves, to serve
Raspberry fool
  • 125 gm (1 punnet) raspberries
  • Juice of 1⁄2 lemon
  • 40 gm (1⁄4 cup) pure icing sugar
  • 400 gm crème fraîche
  • Scraped seeds of 1 vanilla bean


  • 1
    Preheat oven to 200°C and line a large oven tray with baking paper. Cut out 10cm rounds from pastry and place on prepared tray, dock with a fork and brush with egg.
  • 2
    Place flour, 40gm of caster sugar, butter and a pinch of salt in a bowl and rub butter in to form coarse crumbs. Stir in almonds, then scatter mixture over pastry rounds. Bake, turning tray mpartway through cooking, until golden brown and crisp (15-18 minutes). Cool on a wire rack, then dust with icing sugar.
  • 3
    For raspberry fool, crush raspberries in a small bowl with lemon juice and half the icing sugar. Whisk crème fraîche, vanilla and remaining icing sugar in a bowl to soft peaks, then fold in raspberry mixture to form a ripple effect.
  • 4
    Combine pink peppercorns, remaining caster sugar and a pinch of salt in a bowl.
  • 5
    Top galettes with raspberry fool, scatter with extra raspberries and pink peppercorn mixture and serve.


We like Carême butter puff pastry, which comes in pre-rolled 375gm sheets.