Go Back
- 8 sheets of fillo dough - 1 cup ricotta cheese - 1 cup cream cheese - 1/2 cup powdered sugar - 1 teaspoon pure vanilla extract - 2 cups fresh blueberries - 1 tablespoon freshly squeezed lemon juice - Zest of 1 medium lemon - 1 large egg (for egg wash) - 2 tablespoons unsalted butter - Pinch of salt To make the Blueberry Cheesecake Fillo Galette, you need fresh and simple ingredients. The fillo dough creates a flaky, crispy crust. Ricotta and cream cheese offer a rich, creamy filling. Blueberries add a juicy, sweet taste to balance the dish. Each ingredient plays a key role. The powdered sugar sweetens the filling, while the lemon juice and zest brighten the flavors. The egg wash gives the edges a golden brown finish. Gathering the right tools is also important. You will need mixing bowls for the filling, a pastry brush for egg wash, and a baking sheet lined with parchment paper to prevent sticking. An electric mixer or whisk helps blend the ingredients smoothly, and a spatula is great for spreading the filling. With the right ingredients and tools, you can create a delightful dessert. For the complete recipe, check out the Full Recipe section. - Preheat oven to 375°F (190°C) - Line baking sheet with parchment paper Start your delightful dessert by heating your oven. This step ensures even cooking. You want the fillo to be crispy. Lining the baking sheet helps prevent sticking. It makes cleanup easier too. - Layer and butter the fillo sheets - Ensure crispiness in each layer Take one sheet of fillo dough and lay it flat. Use a pastry brush to coat it with melted butter. This keeps the layers crisp and tasty. Stack another sheet on top and repeat this for all eight sheets. The more butter, the better the crunch. - Combine ricotta, cream cheese, and powdered sugar - Incorporate vanilla, lemon juice, zest, and salt In a medium bowl, mix ricotta and cream cheese. Add in powdered sugar and stir until smooth. The mixture should be creamy, with no lumps. Next, pour in vanilla, lemon juice, zest, and a pinch of salt. This adds great flavor to your filling. - Transfer fillo dough to the baking sheet - Spoon and spread cheesecake filling Carefully move the layered fillo dough to your lined baking sheet. Leave some space around the edges. Spoon the cheesecake filling into the center. Use a spatula to spread it evenly. This will be the heart of your galette. - Fold edges of the fillo dough - Apply egg wash for golden color - Top with reserved blueberries Now, gently fold the edges of the fillo dough over the filling. This creates a beautiful, rustic look. For a nice golden color, beat an egg and brush it over the edges. Finally, scatter the remaining blueberries on top. They add color and flavor. - Bake for 25-30 minutes - Allow to cool before serving Place your galette in the preheated oven. Bake until the fillo is golden brown and crispy, about 25-30 minutes. Once done, take it out and let it cool for 5-10 minutes. This will help the filling set. Now you’re ready to serve your tasty treat. - Layering fillo dough: When you layer fillo, use 8 sheets. Brush each layer with melted butter. This keeps them crisp and flaky. Make sure to cover all edges. This will help the dough stay together. - Preventing sticking: Always work on a clean surface. Keep extra flour nearby. If the dough sticks, gently pull it apart. You can also use parchment paper to help. - Smooth filling: To get a smooth filling, mix cheeses well. Use a mixer or whisk until creamy. This will help avoid lumps. Incorporate powdered sugar slowly for the best results. - Avoiding lumps: Mix the filling thoroughly. Fold in the blueberries gently. This keeps the mixture smooth and light. If you see lumps, mix a bit longer. - Best accompaniments: Serve your galette with whipped cream or vanilla ice cream. A drizzle of honey or a sprinkle of lemon zest adds flavor. Fresh mint leaves can brighten the dish. - Plating ideas: Place the galette on a nice plate. Dust it with powdered sugar for a sweet touch. You can add extra blueberries around the galette for color. This makes the dish look stunning! {{image_4}} You can mix things up with fruits beyond blueberries. Raspberries add a bright tartness. Peaches bring a sweet and juicy twist. Try strawberries for a classic summer flavor. Seasonal fruits can also shine here. In fall, consider using apples or pears. In winter, think about citrus fruits for a refreshing taste. Don’t hesitate to be creative with flavors! A sprinkle of cinnamon or nutmeg can add warmth. For a decadent touch, drizzle melted chocolate or caramel on top after baking. These additions elevate the dessert and make it even more special. You can also mix in lemon zest for a zesty punch. If you need gluten-free options, use gluten-free fillo dough. Many brands offer this, and it works well in this recipe. For a dairy-free version, substitute cream cheese with a dairy-free cream cheese. Use a dairy-free ricotta or blended silken tofu as alternatives. These adjustments keep the essence of the dish while catering to dietary needs. To keep the galette fresh, wrap it tightly in plastic wrap. Place it in the fridge. This method helps maintain its flavor and texture. The galette stays fresh for about three days. After that, it may lose its crispiness. To reheat the galette, the oven is your best friend. Set it to 350°F (175°C). Place the galette on a baking sheet and cover it with foil. This keeps it from drying out. Heat for about 10 to 15 minutes. If you use a microwave, the texture may become soft. If you prefer the microwave, heat on low power for 30 seconds. Then check and heat more if needed. You can freeze a baked galette for up to three months. First, let it cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This prevents freezer burn. When you’re ready to serve it, defrost it in the fridge overnight. For a quick option, leave it at room temperature for a few hours before serving. This ensures a tasty treat for later! A galette is a simple, rustic pie. It has a free-form crust and can hold sweet or savory fillings. This style comes from French cooking. The word "galette" means "flat cake" in French. Traditionally, it uses dough made with flour, water, and fat. Galettes are easy to make and fun to serve. You can shape them in many ways, so they look great on any table. Yes, you can use frozen blueberries in your galette. They are a great option when fresh ones are not available. Just remember to thaw and drain them first. This helps prevent extra liquid in the filling. Frozen blueberries can taste just as good as fresh ones! They are perfect for baking. The galette is done when the crust is golden brown. Check for a crispy texture on the fillo dough. The filling should look set and not jiggly. You may also see some bubbles from the blueberries. These signs mean your dessert is ready to enjoy. You can prepare the galette ahead of time! Make the filling and store it in the fridge. Assemble the galette just before baking. This keeps the fillo dough crispy. For best results, bake it the same day you plan to serve it. If you have leftovers, store them in the fridge for quick snacks. Serve the galette warm or at room temperature. It pairs well with whipped cream or vanilla ice cream. Fresh mint leaves can add color and flavor. You can also dust it with powdered sugar for a lovely touch. For gatherings, the Full Recipe allows for easy slicing and sharing. Enjoy the compliments! You now have a simple guide to making a Blueberry Cheesecake Fillo Galette. We covered the key ingredients, tools, and step-by-step instructions. You have tips for perfecting the fillo dough and cheesecake filling. Remember, you can tweak flavors or fruits to match your taste. Store leftovers properly to enjoy them later. This dish is sure to impress everyone at your table. Enjoy making and sharing it!

Blueberry Cheesecake Fillo Galette

Indulge in a slice of heaven with this Blueberry Cheesecake Fillo Galette! This delightful dessert combines rich, creamy cheesecake with fresh blueberries, all wrapped in crispy fillo dough. Perfect for impressing guests or enjoying a sweet treat at home! Discover the easy step-by-step recipe that will have everyone asking for seconds. Click to explore this mouthwatering recipe and make your baking dreams come true!
Print Recipe Pin Recipe

Ingredients
  

8 sheets of fillo dough

1 cup ricotta cheese

1 cup cream cheese, softened at room temperature

1/2 cup powdered sugar, plus extra for dusting

1 teaspoon pure vanilla extract

2 cups fresh blueberries, divided

1 tablespoon freshly squeezed lemon juice

Zest of 1 medium lemon

1 large egg (for egg wash)

2 tablespoons unsalted butter, melted (for brushing)

Pinch of salt

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.

    Prepare the Fillo Dough: On a clean, dry surface, take one sheet of fillo dough and lay it flat. Using a pastry brush, lightly coat the sheet with melted butter. Place another sheet on top and repeat the brushing process for all 8 sheets, ensuring each layer is well-buttered for added crispiness.

      Make the Cheesecake Filling: In a medium-sized mixing bowl, combine the ricotta cheese, softened cream cheese, powdered sugar, vanilla extract, lemon juice, lemon zest, and a pinch of salt. Mix with an electric mixer or a whisk until the mixture is smooth and creamy, avoiding any lumps.

        Add Blueberries: Gently fold in 1 1/2 cups of the fresh blueberries into the cheesecake mixture, ensuring they are evenly distributed. Set the remaining blueberries aside for later use.

          Assemble the Galette: Transfer the layered fillo dough to the center of the prepared baking sheet, making sure to leave a generous border around the edges. Spoon the creamy cheesecake mixture into the center and spread it evenly with a spatula.

            Fold the Edges: Carefully lift and fold the edges of the fillo dough over the cheesecake filling, creating a rustic open galette. Pinch the folds gently to secure them in place.

              Egg Wash: In a small bowl, crack the egg and beat it lightly. Using a pastry brush, apply the egg wash over the exposed edges of the fillo dough to ensure it turns a lovely golden color while baking.

                Top with Remaining Blueberries: Evenly scatter the reserved blueberries over the cheesecake filling, creating an attractive and colorful presentation.

                  Bake: Place the galette in the preheated oven and bake for about 25-30 minutes, or until the fillo is golden brown and crispy.

                    Cool and Serve: Once baked, remove the galette from the oven and allow it to cool for 5-10 minutes. Before slicing into 8 pieces, dust the top with extra powdered sugar for a beautiful finish.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 8 slices