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Mini Pear Galettes with Caramel Sauce

Galettes are the rustic version of a pie, which means you can make these even if you don’t have a pie pan or pie making techniques. These mini versions will be a crowd-pleaser and their size makes it easy for people to eat off their plates without a fork.

The caramel sauce melts into the crevices and the combination of the caramel, pear and cinnamon makes these irresistible. I used whole wheat flour for these, but you could use regular white flour if that is your preference.



  • 4 juicy pears, cored and sliced (if you can't find any at your local market, you can always order them from Harry & David)
  • 2 tablespoons of brown sugar
  • 2 tablespoons of cinnamon
  • 2 cups of whole wheat flour
  • 1/2 teaspoon of salt
  • 1 tablespoon of sugar
  • 12 tablespoons of cold unsalted butter
  • 1/2 cup of ice water as needed

Make the filling by adding the sugar and cinnamon to thinly sliced pears and letting it sit while you make the dough.

Make the dough by mixing the flour, salt and sugar in a bowl. Cut in the butter and blend until the butter breaks down into pea-sized pieces and the dough is crumbly and flaky. Sprinkle in ice water, one tablespoon at a time, until you can form the dough in a ball. Divide the dough into eight pieces and refrigerate for 30 minutes.

Take each ball out one at a time to work on. On a floured surface, roll each ball into a flat disk and set each disk onto parchment paper on a cookie sheet.

Place some of the filling in the center of the disk, leaving about 1 ½ inches of dough around the sides. Fold the dough over the filling, crimping as you go. Brush the dough with an egg wash using a pastry brush.



Bake at 375 degrees for 25-30 minutes or until golden and bubbly. Drizzle the caramel sauce on top of each galette and serve.

Makes: 8

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