Perengalette with mascarpone and speculaas

METHOD

How to make it

1. 01

   STEP 1

   Done

   Remove the pastry slices from the package and let thaw (lasts max. 10 minutes). Preheat the oven 200 degrees.

2. 02

   STEP 2

   Done

   In the meantime, make your own specs. Mix the speculaases in the stand mixer and then stir the cinnamon and nutmeg.

3. 03

   STEP 3

   Done

   Once the puff pastry is thawed, you have two options. If you would like a round shape then you can, as I did, knead the puff slices together into a large dough ball. Roll it out to a thickness of approximately 2 mm. Or you just put the slices next to each other and glue them together by wetting your fingers and pressing well at the edges.

4. 04

   STEP 4

   Done

   Your gallette gets a little messy when you later fold the puff pastry, but that certainly doesn't reduce the taste.

5. 05

   STEP 5

   Done

   Prick several holes in the puff pastry with a fork. Then spread it with a thin layer of mascarpone, leave one of these 5 cm free at the edges (to fold later). Sprinkle generously over the mascarpone with the speculaice mixture.

6. 06

   STEP 6

   Done

   Cut the pears into flat, long pieces. Divide the parts over the speculaice mixture and then sprinkle some sugar on it. Fold the sides of the puff pastry over the bulbs.

7. 07

   STEP 7

   Done

   Beat the egg loose and apply a tassel to the edges of the pastry. Sprinkle some sugar on this too.

8. 08

   STEP 8

   Done

   Slide the gallette into the oven and bake 30 minutes well brown and cooked.

9. 09

   STEP 9

   Done

   Let the peargalette cool slightly and cut into points. Serve these with extra, whipped mascarpone and speculaas. Sprinkle some icing sugar on it if necessary.

10. 10

    STEP 10

    Done

    You make more speculaes than you need, but that's okay. These taste delicious because of the yogurt and about some fresh pieces of apple. Or maybe the peargalette is up so fast and you're glad you already have herbs for a second. We can imagine that.

11. 11

    STEP 11

    Done

    Recipe & photography: Dominique