Wesson Recipes

Sour Cherry Galette

Product Locator

Cooking Time

35-40 minutes

Prep Time

30 minutes

Serving Size

12

Make your next celebration unforgettable with a dessert duo that’s as delicious as it is elevated—perfect for special moments like Mother’s Day, graduations, birthdays, and more! Our Sour Cherry Galette features a vibrant, tangy cherry filling encased in a golden, flaky crust made with Wesson Vegetable Oil. This secret ingredient creates a light, buttery texture that’s perfectly crisp on the outside, yet soft and tender on the inside, making each bite an irresistible treat.

Paired with our Homemade Canela Ice Cream, infused with the warm, aromatic flavor of cinnamon, this combination brings a rich, creamy indulgence that complements the galette beautifully. The spiced sweetness of the ice cream adds the perfect finishing touch, making this dessert a true celebration-worthy experience.

Whether you’re hosting an elegant dinner, a festive gathering, or a casual celebration with loved ones, this dessert is sure to wow your guests and elevate the occasion. For more recipe ideas and inspiration, be sure to visit our Instagram!

CONTAINS:

Dairy, eggs

Ingredients

Galette Pastry

All-Purpose Flour 2 cups.

Granulated Sugar 1/4 cup.

Baking Powder 1/2 tsp.

Salt 1/4 tsp.

Milk, 3% 2/3 cup.

Pure Vanilla Extract 1 tsp.

Marzipan (optional) 2 1/2 oz.

Egg, lightly beaten 1 .

Coarse Sugar 1 1/2 tbsp.

Galette Filling

Sour Cherries in juice, pitted 1 - 24oz jar.

Granulated Sugar 1/2 cup.

Corn Starch 1/4 cup.

Pure Vanilla Extract 2 tsp.

Canela Ice Cream

Cream, 35% 2 cups.

Sweetened Condensed Milk 1 1/4 cups.

Milk, 3% 1/3 cup.

Light Corn Syrup 1/4 cup.

Pure Vanilla Extract 1 tbsp.

Ground Canela (cinnamon) 2 tsp.

Method

Canela Ice Cream

To make ice cream whip the cream until soft peaks are formed. Whisk in remaining ingredients and pour into an 13″ x 9″ pan. Cover with foil and freeze for 45 to 60 minutes. Remove from freezer and stir, return to freezer for 30 minutes. Repeat this step 3 more times until ice cream is smooth. Freeze until ready to use.

Sour Cherry Filling

To make filling, drain cherries, reserving the liquid. Add liquid to a saucepan and bring to a boil. In a bowl, whisk together sugar and cornstarch. Remove liquid from heat and whisk in sugar mixture. Place saucepan back on medium heat and cook, whisking, for 1 to 2 minutes or until mixture is thickened. Stir in cherries and vanilla and cook, stirring for 2 to 3 minutes more until filling starts to bubble. Remove from heat and transfer to a heat-resistant bowl. Cover surface with parchment paper and allow to cool.

Preheat oven to 350°F.

Galette Crust

In a large bowl, whisk together flour, sugar, baking powder and salt. In another bowl, combine milk, Wesson Vegetable Oil and vanilla. Add wet ingredients to dry ingredients and mix to combine. Shape into a ball and knead lightly.

On a floured piece of parchment paper, roll dough out to 13″ circle. Transfer pastry with parchment onto a baking sheet. if using, roll marzipan into an 8″ circle on parchment and place in the center of the pastry.

Assembly Method

Spoon filling in the center leaving 3" border of dough around the perimeter. Carefully gather the pastry over the filling, overlapping as needed leaving the center open. Brush pastry with egg and sprinkle generously with coarse sugar. Bake for 35 to 40 minutes or until pastry is golden. Top with a scoop of Canela ice cream and enjoy!