Lemony Walnut-Raisin Galette Recipe

Lemony Walnut-Raisin Galette Recipe
Lemony Walnut-Raisin Galette Recipe photo by Taste of Home
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Lemony Walnut-Raisin Galette Recipe

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This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. —Ellen Kozak, Milwaukee, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1 medium lemon
  • 1 cup finely chopped walnuts
  • 1 cup raisins
  • 1 cup apricot spreadable fruit
  • 2/3 cup unsweetened finely shredded coconut
  • 2 teaspoons ground cinnamon
  • 8 sheets phyllo dough (14x9-inch size)
  • 1/3 cup butter, melted
  • Sweetened whipped cream, optional

Directions

Preheat oven to 350°. Cut unpeeled lemon into eight wedges; remove seeds. Place wedges in a food processor; process until finely chopped. Transfer to a large bowl; stir in walnuts, raisins, spreadable fruit, coconut and cinnamon.
Place one sheet of phyllo dough on a parchment paper-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
Spoon filling onto center of phyllo, leaving a 2-in. border on all sides. Fold edges of phyllo over filling, leaving center uncovered. Brush folded edges with butter. Bake 30-35 minutes or until golden brown. Using parchment paper, carefully slide galette onto a wire rack to cool slightly. If desired, serve with whipped cream. Yield: 10 servings.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Lemony Walnut-Raisin Galette in Taste of Home Christmas Annual Annual 2016, p140

  • 1 medium lemon
  • 1 cup finely chopped walnuts
  • 1 cup raisins
  • 1 cup apricot spreadable fruit
  • 2/3 cup unsweetened finely shredded coconut
  • 2 teaspoons ground cinnamon
  • 8 sheets phyllo dough (14x9-inch size)
  • 1/3 cup butter, melted
  • Sweetened whipped cream, optional
  1. Preheat oven to 350°. Cut unpeeled lemon into eight wedges; remove seeds. Place wedges in a food processor; process until finely chopped. Transfer to a large bowl; stir in walnuts, raisins, spreadable fruit, coconut and cinnamon.
  2. Place one sheet of phyllo dough on a parchment paper-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  3. Spoon filling onto center of phyllo, leaving a 2-in. border on all sides. Fold edges of phyllo over filling, leaving center uncovered. Brush folded edges with butter. Bake 30-35 minutes or until golden brown. Using parchment paper, carefully slide galette onto a wire rack to cool slightly. If desired, serve with whipped cream. Yield: 10 servings.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Lemony Walnut-Raisin Galette in Taste of Home Christmas Annual Annual 2016, p140

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