Cinnamon Roll Cherry Galette

by Eve Horbol

Today is national cherry day and we're here for it in style, per usual. 🍒 Spice up your galette game with Cinnamon Roll Granola Butter & Granola!! 

INGREDIENTS

  • 1 sheet puff pastry, thawed
  • ¼ cup Cinnamon Roll Granola Butter
  • 2½ cups fresh cherries, pitted and optional to halve them
  • 2 tbsp cane sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 tsp lemon juice
  • Zest of ½ lemon
  • Pinch of salt
  • 1 egg, beaten
  • Coarse sugar
  • Cinnamon Roll Granola for Garnish

INSTRUCTIONS 

  1. Roll out the puff pastry slightly.
  2. Spread ¼ cup Cinnamon Roll Granola Butter in the center, leaving a 2-inch border. 
  3. Toss the cherries* with the sugar, cornstarch, vanilla extract, lemon juice, zest, salt, and almond extract.
  4. Spoon the cherries over the Cinnamon Roll Granola Butter. 
  5. Fold the edges over, brush with egg wash, and sprinkle with coarse sugar.
  6. Bake at 400°F for 30–35 minutes until golden and bubbly.
  7. Garnish with Cinnamon Roll Granola.
  8. Serve warm with vanilla ice cream and enjoy!

*For best results, halve the cherries. This helps the pastry stick together and keeps the galette from opening as it bakes!

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