Individual galettes with vanilla cheesecake filling and homemade triple berry jam.
By Elizabeth Buuck of Buuck Farms Bakery
Yield: 16 Mini Galettes


For the Triple Berry Jam

  • 1 lb Fresh Strawberries
  • 1 Pint Fresh Raspberries
  • 1 Pint Fresh Blueberries
  • 1/2 Cup of Purecane™ zero calorie baking sweetener
  • Juice and Zest from 1 Lemon
  • 1/4 Cup of Water
  • Pinch of Salt
  • 2 TBSP Cornstarch

      For the Cheesecake Filling

          For the Crust

          • 2 Boxes store bought pie crust (4 total crusts)
          • Egg wash of 1 Egg Yolk + 2 TBSP Water
          • Turbinado Sugar (cane sugar)

          For Serving

          • Your favorite vanilla ice cream
          • Extra Triple Berry Jam




                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.


                  For the Cheesecake Filling

                  • 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.


                  Assembly and Baking

                  • 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.