Flaky phyllo dough, almond cream filling and fresh peaches make this dreamy, dairy-free galette. Recipe by Ciarra of Peanut Butter Plus Chocolate blog.
- 1 package Athens® Phyllo Dough (9″ x 14″), thawed
- 1/2 cup dairy-free butter melted
- 4 peaches, thinly sliced
- 1/2 cup raspberries
Almond cream filling
- 1 1/4 cups almond flour
- 1/3 cup Truvia or granulated sweetener
- 1 large egg
- 1/3 cup coconut cream
- 1 tsp vanilla extract
- Pinch sea salt
In a bowl, mix together the egg, vanilla and coconut cream. In another bowl, stir together the almond flour, Truvia (or granulated sweetener) and salt. Add the dry mixture to the wet and stir until combined. Set aside.
Preheat oven to 350°F and prepare a baking sheet with parchment paper. Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Remove 1 sheet of phyllo dough and place it on the baking sheet. Brush the side facing up with melted butter. Add another sheet and repeat until you have used the entire package.
Spoon the mixture over the top of the pastry sheets leaving about 1/2 inch around the sides. Arrange the sliced peaches and top with raspberries. Bake for 30-40 minutes or until golden brown.