Easy Raspberry-Mascarpone Filo Galette
 
Prep time
Cook time
Total time
 
A simple but delicious fruit dessert that will impress your guests while only requires minimum effort to make!
Author:
Recipe type: Dessert
Cuisine: Mediterranean
Serves: 10
Ingredients
  • ½ package all-purpose Fillo Factory Filo Pastry, defrosted in the refrigerator
  • 8 oz. Mascarpone cheese, at room temperature
  • ½ cup full fat cream cheese, at room temperature
  • 4 TBSP. butter, melted
  • 4 TBSP. powdered sugar
  • 1 tsp. vanilla extract
  • 2-3 tsp. lemon zest
  • --granulated sugar (for sprinkling)
  • ¼ cup Raspberry jam
Instructions
  1. Bring the filo to room temperature. Remove the defrosted filo pastry from the refrigerator and allow it to sit on the counter for about an hour. Gather all ingredients (except for the raspberries), making certain that the cheeses are at room temperature as well.
  2. Preheat the oven to 350ºF.
  3. Make the Mascarpone cream. Beat the cream cheese, the powdered sugar and the vanilla extract well, until smooth. Then stir in Mascarpone and the lemon zest, making sure not to overmix. Set aside (this can be done a day in advance and then refrigerated).
  4. Melt the butter and allow it to cool.
  5. Prep the filo. Remove 5 sheets of filo from the package. Place the longest side of the stack in front of you and cut the filo sheets vertically in half. Place one stack on top of the second, so you have 10 half sheets. Wrap the remaining filo well in its original package and return to the refrigerator.
  6. Form the first galette shell. Place the first sheet of filo horizontally in front of you and brush it with some melted and cooled butter. Place a second sheet on top of the first vertically (at a 90º angle) and brush it with some butter as well. Place a third, a fourth, and a fifth filo sheet on a slight diagonal to the one below it to form a star shape of overlapping filo. Brush each sheet with butter as you go (you will have five sheets of filo left over for your second shell).
  7. Form the border of the galette. Start folding the edges the filo layers gently towards the center to create a loose border. Brush the top of the border with butter and sprinkle it with some granulated sugar. Prick the bottom of the shell well with a fork to keep it from puffing up during baking.
  8. Repeat with the remaining filo to form a second filo galette shell.
  9. Bake the filo shell for about 15 minutes, or, until golden brown. If the filo starts puffing up during baking, gently press it down again with the back of a spatula. If you have pastry weights, you can use them to keep it from puffing. Remove the shell from the oven and let it cool down (this process can be done the day before and the shells kept at room temperature.).
  10. Layer the filo shell. Spoon about 2 TBSP. of raspberry jam over each cooled filo shell. Then, with an offset spatula, spread about half of the Mascarpone cream filling over the jam in each galette. (Spreading some raspberry jam over the shell will help prevent the filo from getting soggy).
  11. Top the galette with fresh raspberries. Just before serving, you can dust each galette with some powdered sugar (optional). Cut in wedges and serve with extra raspberries on the side.
Notes
-- If you have any tiny violets in the garden, you can sprinkle a few on top the galette. Not only are they pretty, they are entirely edible too!
-- Depending on the size of the filo galettes you make, you might have some leftover mascarpone cream. Place it in a glass container and store it in the refrigerator!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-raspberry-mascarpone-filo-galette/