Bourbon Pecan Galette
Bourbon Pecan Galette
With Thanksgiving right around the corner, pecan pie is never far from our minds. This Bourbon Pecan Galette takes everything you love about the classic and tucks it into an irresistibly flaky, buttery crust.
I recently partnered with Plugrà Butter, whose premium butter delivers incredible flavor and texture. When the butter is high quality, the bake is too — and this galette proves it. Hope you’ll try it for your holiday table 🧈✨
Yield: 8-10
Bourbon Pecan Galette
Prep time: 2 H & 15 MCook time: 1 HourInactive time: 1 H & 20 MTotal time: 4 H & 35 M
Ingredients
For the galette dough
- 2.75 cups (343 grams) all-purpose flour
- 2 tsp (6 grams) kosher salt
- 1 cup (227 grams) cold Plugra Premium European Style Unsalted butter, cut into cubes
- 1/2 cup (120 grams) ice water, plus extra
For the bourbon pecan filling
- 2 cups (284 grams) pecan halves, toasted and divided
- ½ cup (113 grams) unsalted butter
- ½ cup (110 grams) firmly packed light brown sugar
- ½ cup (110 grams) firmly packed dark brown sugar
- ½ cup (170 grams) light corn syrup
- ½ cup (170 grams) dark corn syrup
- 1½ teaspoons (7.5 grams) bourbon
- 1½ teaspoons (6 grams) vanilla extract
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (4 grams) ground cinnamon
- 4 large eggs (200 grams), room temperature and divided
- 2 tablespoons (24 grams) turbinado sugar
Instructions
To make the galette dough
- In a large bowl, whisk together flour and salt. Add cold butter; toss mixture with your hands until butter is coated in flour. Work butter into flour mixture with your hands or a pastry blender until butter pieces are quarter-size. Add ½ cup ice water; toss together until flour is hydrated and a dough begins to form. (Mixture may appear crumbly but should be moist and hold together when pinched.) Add more ice water as needed, 1 tablespoon (15 grams) at a time, until dough comes together when pressed. Be careful not to add too much water.
- Turn out dough, and press into a 1-inch-thick disc. Wrap tightly in plastic wrap; refrigerate for at least 30 minutes or up to 2 days.
- Turn out dough onto a lightly floured surface. Roll into a 12-inch circle. Fold dough in half; fold in half again. (This mimics lamination.) Wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days, or freeze for up to 6 months. Let frozen dough thaw in refrigerator overnight before using.
To make the bourbon pecan galette
- Preheat oven to 375°F (190°C). Spray a 10-inch cast-iron skillet with cooking spray.
- Roughly chop 1½ cups (213 grams) pecan halves.
- In a medium saucepan, melt butter over medium heat; bring to a boil. Whisk in brown sugars and corn syrups. Cook until sugars dissolves and syrups are combined, 1 to 2 minutes. Whisk in bourbon, vanilla, salt, and cinnamon, and cook for 1 minute. Remove from heat, and stir in chopped pecans. Let cool for at least 5 minutes.
- On a lightly floured surface, roll galette dough into a 12-inch circle. Transfer to prepared skillet, letting excess dough go up and over sides.
- In medium bowl, lightly whisk 3 eggs (150 grams). Slowly whisk into slightly cooled pecan filling. Pour into prepared crust, and fold edges of dough over filling, lightly pinching folds so filling does not leak. Place remaining ½ cup (71 grams) pecans halves on top of filling.
- In a small bowl, lightly whisk remaining 1 egg (50 grams) with 1tbsp water (15 grams). Brush dough with egg wash, and sprinkle with turbinado sugar.
- Bake until lightly golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 55 minutes to 1 hour, covering with foil after 40 minutes of baking to prevent excess browning. Let cool on a wire rack for at least 20 minutes. Serve warm or at room temperature.