Chai spiced pumpkin filling wrapped in buttery and flakey vegan pastry. These single-serving mini galettes are perfect for dessert, or even as a “breakfast dessert”.
As we start to get into the heat of pumpkin season, these pumpkin chai galettes are one of the many pumpkin flavoured desserts that I’ll be testing and sharing with you! If you have a recipe idea in mind, leave a comment on this post for me to see!
Ingredients
Vegan pastry:
- All purpose flour
- Salt
- Granulated sugar
- Vegan butter, cold
- Cold water
Filling:
- Pumpkin purée (canned or make your own)
- Brown sugar
- Vegan butter
- All purpose flour
- Chai spices
If you’re looking for a traditional tea-infused chai taste, you can add black tea concentrate to the filling as well. The ratio for tea concentrate is 1 tsp : 2 tbsp. Make sure you drain out the tea leaves before adding the tea concentrate to the filling.
What is chai spice?
Chai spice consists of the following spices:
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- black pepper
There is usually ground cardamom as well, but it’s a little too expensive for me to buy, so I omitted it.
Steps
The first step is to make the vegan pastry dough. Cut the cold butter into the dry ingredients (which consists of flour, salt and sugar) using a pastry blender or two forks. The texture of the cut butter should resemble small peas. When the dough is baked, the small pieces of butter will melt and form layers of flaky goodness.
Then, gradually add ice cold water and mix everything together using a fork. To bring the dough together, knead with your hands and form a thick dough disk. The dough will be refrigerated for at least 1hr so it doesn’t spread when baked.
Vegan pastry dough
Meanwhile, prepare the filling by combining the remaining ingredients using a wooden spoon. Cover and refrigerate the filling until ready to use.
Pumpkin chai filling
Once the dough has been chilled for 1hr, preheat the oven. Line 2 large baking sheets with parchment paper or silicone baking mats.
The pastry dough will be divided into 4 pieces and rolled out to about 6 inches in diameter. Each galette will hold about 1/4 cup of filling. Make sure to leave some space on the edges so that you can fold them in to form the crust.
One thing I love about galettes is that you don’t need mad pastry skills to make them. You don’t have to worry about how good or bad the folded crust looks, so long as they keep their shape without letting filling come out.
Before you bake these galettes, be sure to brush some plant milk on the crust and sprinkle on some raw sugar. The plant milk will allow the crust to come out flakier and more golden. I didn’t believe it at first, but after trying galettes without the plant milk, the crust was noticeably more dry and hard.
FAQ
The pastry dough can be refrigerated for up to 5 days, or frozen for up to 3 months. Once you thaw the frozen pastry dough, do not refreeze it.
The pumpkin chai filling can be covered and stored in the refrigerator for up to 3 days.
I believe that some stores sell pre-made chai spice! If the spice mix includes black tea leaves, go ahead and omit the spices and add 2 tbsp of chai tea concentrate. See above to learn how to make tea concentrate.
Use vegan stick butter and not spreadable margarine!
Yes you can! Simply roll out the dough on a parchment paper to about 10inches, add all the filling, fold in the edges and transfer to a large baking sheet to bake for the same amount of time.
Have a questions about this recipe? Leave a comment on this post or shoot me a DM on Instagram! I’d love to help you out. 🙂
Check out my other galette recipes:
Mini Vegan Pumpkin Chai Galettes
Ingredients
Vegan pastry dough
- 1 ¼ cups all purpose flour
- ¼ tsp salt
- 1 tsp sugar
- ½ cup vegan butter, cold
- 3-4 tbsp cold water, chill in the fridge if necessary
Pumpkin Chai Filling
- 1 cup canned pumpkin purée
- 8 tbsp brown sugar
- 1½ tbsp vegan butter, melted
- 1½ tbsp all purpose flour
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp black pepper
- 1 tbsp black tea concentrate, optional
Other
- 1-2 tbsp plant milk, for the crust
- 1-2 tbsp raw sugar, for the crust
Instructions
Make the pastry dough
- In a large bowl, whisk together the flour, salt and sugar. Add in the cold butter cubes. Using a pastry blender or two forks, cut the butter into the dry mix until the texture is like coarse oatmeal. (see picture)
- Gradually add in the cold water while mixing with a fork. Using your hands, knead the dough into a ball. Form the ball into a thick disk and wrap with plastic film. Refridgerate the dough for at least 1 hour.
Make the filling
- In a large bowl, whisk together all the ingredients under "pumpkin chai filling". Cover and refridgerate until ready to use.
Assembling the galettes
- Preheat the oven to 375ºF and line 2 baking sheets with parchment paper or silicone baking mats.
- Remove the chilled dough from the fridge and onto a clean surface. Cut the dough disk into 4 even pieces. Start working with one piece.
- Roll out the dough into an about 6inch circle using a rolling pin. You can place a pieces of plastic wrap on top of the dough if it feels sticky. Scoop about ¼cup of pumpkin chai filling onto the dough and spread it evenly leaving about and inch of space on the outside.
- Fold the edges in, making sure the crust is secure. Bursh the crust with plant milk and sprinkle on some raw sugar. Transfer the mini galette to a baking sheet and repeat the previous step until you've made 4 mini galettes.
- Bake the galettes forr 30-35mins. Remove from the oven and cool on the baking sheet for at least 5mins before transfering to a cooling rack to cool completely.
- Serve your galettes with coconut whipped cream or vegan ice cream if desired!
Notes
- You can pre-make the dough and refrigerate for up to a week, or freeze for up to 3 months. If frozen, thaw in the refrigerator overnight prior to using.
- The pie filling can also be prepared max 24hrs in advance and kept in the refrigerator until ready to use.
- To store the galettes, make sure they’re completely cooled and refrigerate them for up to 4 days wrapped in plastic wrap.
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This recipe is perfect for the fall… or any time of the year if you’re a pumpkin lover like me!! Never tried a pumpkin chai flavour combo, but it was so amazing that I would devour a bowl of just the filling!
Pumpkin season is definitely filled with endless possibilities! So happy that you got to try these mini galettes! xoxo
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