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Apricot Almond Galette with Cream Cheese Crust by Baking The Goods

Apricot Almond Galette with Cream Cheese Crust

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This summery Apricot Almond Galette with Cream Cheese Crust highlights sunny, seasonally sweet & tart apricots atop tender & flaky dough with crunchy sliced almonds.


  • 1 disk Cream Cheese Pie Dough (* recipe linked in notes below)
  • 1 1/2 lbs. fresh apricots (- about 4 heaping cups when sliced)
  • 1/2 medium lemon (- zested and juiced)
  • 1/4 - 1/2 cup granulated sugar (- if your apricots are still really tart, use 1/2 cup sugar)
  • 1 teaspoon almond extract
  • 1 large egg
  • 1/4 cup sliced almonds
  • 1 tablespoon unsalted butter (- cut into small cubes)


  1. Remove Cream Cheese Pie Dough from the refrigerator 20-30 minutes to soften on the counter before rolling. If the dough is frozen, allow it to thaw in the refrigerator overnight or on the counter for 1 1/2 - 2 hours before rolling.
  2. Preheat oven to 375° F.
  3. Halve apricots, remove the seed and slice into 6-8 slices.
  4. Combine sliced apricots, sugar, lemon zest & lemon juice and almond extract in a large mixing bowl. Stir together and allow the fruit to sit for at least 15 minutes while you roll out the dough.
  5. Roll the dough disk into a 12"-14" round. Then transfer to a lined baking sheet. Whisk the egg together with 1-2 tablespoons of water. Lightly brush a thin layer of egg on the surface of the dough before adding the filling to help prevent a soggy bottom. The proteins in the egg will strengthen as the galette bakes and create a barrier between the dough and filling. 
  6. Gently spread the apricot filling over the center of the dough leaving a 2" border all the way around.
  7. Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2-ish inch intervals as you fold. It should pleat around 12 times as you work your way around.
  8. Lightly brush the mixture over the exposed dough edge and sprinkle liberally with sliced almonds. Dot the apricot filling with the cubes of butter. If you really want to ensure your galette holds its shape, especially on hot summer days, place the galette (on the baking sheet) in your freezer for at least 15-20 minutes until it firms up. Then bake directly from the freezer. *You can also, freeze it days ahead. Just keep in mind it may take a few additional minutes to bake through.
  9. Bake for 45-50 minutes, rotating the pan halfway through. The crust should be a deep golden brown with extra toasty almonds and the fruit should be soft.
    Allow to cool, then slice into wedges to serve. Tastes great with fresh whipped cream or à la mode.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes