Big Batch Desserts

Wow your guests for your holiday parties with this big batch dessert recipe from Killen's STQ.

Killen’s STQ

2231 S Voss Rd

Houston 77057





Plum & Almond Galette *bake at 350*F for 25-30 minutes


Makes 7-8 individual galettes

Makes four 10 inch galettes


*2-3 plums per galette

Cinnamon to taste

Brown sugar to taste

Unsalted butter to glaze

Toasted sliced almonds

Spiced rum to taste 


Galette Dough

1 pound 5 ounces All Purpose flour

1⁄4 ounce salt

1-pound butter

4 ounces ice water



In a standing mixer fitted with a paddle attachment, place all ingredients in a mixing bowl. On low speed, mix until all of the ingredients start to combine, once combined finish kneading the dough on the table.

Wrap the dough in plastic wrap and let the dough rest in the refrigerator overnight or up to 3 hours.


Almond Filling

4 ounces almond paste

9 ounces sugar

4 eggs

7 ounces butter

8 ounces ground almonds

1T vanilla extract



In a standing mixer fitted with a paddle Cream together the butter, almond paste and sugar until smooth.

Once smooth place the ground almonds/almond flour, eggs and vanilla paste until combined. Place in refrigerator until needed.



Roll dough to your preference.

Spread a thin layer of almond filling.

Sprinkle toasted almonds.

Cut/spread plums on top of the dough.

Fold the corners and sides of your dough.

Brush butter over your dough and plums.

Pour rum to your preference.

Sprinkle cinnamon and brown sugar.

Sprinkle demerara/turbinado sugar over the top of the dough and plums.


Samantha Mendoza

Executive Pastry Chef at Killens




© 2018 KHOU-TV


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