Individual galettes with vanilla cheesecake filling and homemade triple berry jam.

By Elizabeth Buuck of Buuck Farms Bakery

Yield: 16 Mini Galettes

Ingredients

For the Triple Berry Jam

1. Give all of the fruit a good rinse, then set aside 2 Cup to use later.
2. Put the remaining fruit into a medium saucepan or stock pot along with the lemon zest and juice, Purecane Baking Sweetener, salt, and water.
3. Cook over medium heat for 10 minutes, stirring occasionally.
4. Once the fruit has broken down and a sauce has formed, stir in a cornstarch slurry of 2 TBSP each cornstarch and water.
5. Let the jam cool enough to handle, then pulse it in a blender or food processor until smooth. Strain out the seeds.
6. Stir in the 2 Cup of fruit from earlier. Set aside.

1. In a medium mixing bowl, beat the cream cheese with a hand mixer for 1-2 minutes. Add in the salt, vanilla, and Purecane Baking Sweetener. Mix to combine.
2. Stir in the egg yolk. Set aside.

1. Preheat the oven to 450 and line 4 cookie sheets with parchment (you can do this in batches if you don’t have that many cookie sheets)
2. Take all 4 pie crusts and cut them each into 4 equal pieces. So you will have 16 total.
3. Roll them each into a ball in your hands, then roll out into circles using a rolling pin. Roll them pretty thin.
4. Place 4 on each cookie sheet.
5. Spoon on 1 TBSP of cheesecake filling onto each dough circle. Spread it out leaving a 1/2 inch border around the edges.
6. Spoon on about 2 TBSP of triple berry jam. Save any remaining jam for serving.
7. Fold over the edges of the dough just up to the jam, leaving most of the filling exposed.
8. Brush an egg wash over the edges, then sprinkle with cane sugar for crunch!
9. Bake at 450F for 15 minutes. Allow to cool slightly, then serve with vanilla ice cream and top with extra jam.