Pistachio Almond Baklava Galette, Orange Blossom Ice Cream (No-Churn!)

I have never once considered myself a baker, which is why I love galettes.

They’re essentially “rustic” pies — no need to form the crust perfectly in a pie pan or make sure everything is even. Anyone can make them, and they are really hard to mess up. Although, I still wouldn’t put it past myself to screw it up at some point. You can fill them with nearly anything — fruit, veggies (just cut back on the sugar!), or in this case — sweet almond-y frangipane and pistachio baklava filling.

This galette crust is so buttery, flaky, sweet, and salty. It’s stuffed with the almond frangipane that is the base to the galette and topped with sugar granules for an extra sweet crunch. The salted butter elevates the crust that much more. I prefer to form it by hand because I like to control how big the butter pieces are, but a food processor will work, as well. Just make sure to use bigger cubes of butter instead of smaller ones (around 1 tbs. size as opposed to 1/4 tbs.).

My tiny apartment kitchen, though equipped with two coffee machines and two blenders, is somehow lacking an ice cream maker. So, we improvise. It’s a lot thicker than you might think despite the base being whipped cream. I was skeptic while making it, but I found it insanely addicting. Even my chocolate-loving roommate who despises any dessert that is not chocolate overload said she really liked it. That is a huge win in my book.

I recommend making everything in order that is listed below for everything to time out well. By the time the ice cream freezes, the galette will have cooled down just enough to serve.

Pistachio Almond Baklava Galette, Orange Blossom Ice Cream

Orange Blossom No-Churn Ice Cream:

• 3/4 cup heavy whipping cream

• 10 oz. sweetened condensed milk (use a 14 oz can and save the remaining in the can for the frangipane filling below)

• 1 tbs. orange blossom water

• 1/2 tsp. almond extract

• 1 orange, zested

• pinch salt

Whip the heavy cream until medium peaks form. Whip in the condensed milk and the rest of the ingredients until stiff peaks are formed. Pour into an airtight container, tap a few times to remove excess air gaps, cover tightly and freeze until completely frozen (at least 3 hours).

Salted Galette Crust:

• 10 tbs. cold salted butter - a good salted butter, like Kerrygold, is worth it to use here

• 215 g flour (roughly 1.5 cups)

• 1/3 cup granulated sugar

• 2-4 tbs. ice cold water

While ice cream is freezing, start on the galette dough. Cut the salted butter into small cubes and place in the freezer to keep cold while measuring the dry ingredients. Add the flour and sugar and stir to combine. Add in the butter, using your hands to break up the butter bits into pea-sized pieces and coat it all in flour until a crumby mixture is formed. Add the water 1 tbs. at a time until a smooth, moist but not sticky dough ball is formed. Wrap in plastic and refrigerate for at least 1 hour.

Frangipane Filling:

• 1/2 stick (1/2 cup) softened unsalted butter

• 1/2 cup granulated sugar

• 1 egg

• 1/2 tsp. each almond and vanilla extracts

• remaining 4 oz. of sweetened condensed milk

• 1/2 cup almond flour

• 1 tbs. all-purpose flour

• pinch salt

While dough is refrigerating, place the softened butter and the sugar in a stand-mixer and use a paddle attachment to cream it together until nearly white in color and fluffy, around 5 minutes. Beat in the egg, allowing it to get completely mixed in before continuing. Add the condensed milk, salt, an vanilla/almond extracts. Incorporate the two flours and mix until just fully combined — do not over-mix. Set aside.

Orange-Rose-Honey Syrup:

• 1/2 cup granulated sugar

• 1/3 cup honey

• 1/2 cup water

• 1 tbs. each orange blossom water and rosewater

• pinch salt

• 1 orange, juiced

• 1 lemon, juiced

Add all ingredients except for the orange blossom and rosewater into a small saucepan. Bring to a simmer to dissolve the sugar. Add in the waters and allow to simmer into a thin syrup, similar to agave — not thick like honey.

Baklava Filling:

• 1 cup lightly roasted unsalted pistachios (out of shells)

• 1/2 cup blanched, lightly toasted almond pieces

• 2 tbs. melted butter

• 1/2 cup Orange-Rose-Honey Syrup

Use a food processer or blender to pulse the pistachios an almonds into a course ground — not too powdery. Add in the butter and syrup an stir to combine. Set aside until ready to use.

To assemble:

• 1 egg for egg wash, beaten

• turbinado or granulated sugar

• orange or lemon zest, for garnish
  

Preheat the oven to 350ºF.

Remove the dough from fridge. On a lightly floured surface, roll out the dough until it’s about 1/4 inch thick. It doesn’t have to be perfectly round, as long as it is in somewhat of a round shape. Place on a parchment-lined sheet tray.

Spread the frangipane into an even layer all over the dough, leaving just a 1/2 inch border. Use your hands to gently press the baklava filling into the center of the dough forming a round disc shape (about 1/2 inch thick), making sure there are no gaps — leaving about a 3-inch border with the crust. Fold the galette dough over (there should be frangipane on the dough) to rest over the baklava filling. This will create a frangipane “stuffed” crust. Trim excess if needed, but it can look rustic! Brush the outer crust with egg wash and sprinkle generously with granulated or turbinado sugar. Place in oven and bake for 25-30 minutes, or until both the center and crusts are golden brown. Cover the center with foil about 10-15 minutes into the baking time or the pistachio filling will burn.

Drizzle with more syrup after coming out of the oven and allow it to seep in as it cools. Zest either lemon or orange peel over the top and serve with orange blossom ice cream.