Date posted: 05/07/2021

Summer peach galettes with Lyle’s Golden Syrup

  • Serves 4
Votes: 1 Average: 5


To make the pastry
All-purpose flour 180g
Sugar 2 tsp
Salt 1/2 tsp
Butter, cold & cubed 110g
Sour cream 60ml
To make the filling
Peaches, de-stoned and sliced 2
Lyle's Golden Syrup 2 tbsp
Lemon zest 1
Thyme leaves 1 tsp
Almond meal 30g
Flaked almonds 2 tsp
Lyle's Golden Syrup, for drizzling 2 tsp
Vanilla ice-cream scoops 2


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  1. Add the flour, sugar and salt into a food processor and pulse quickly to mix. Add the butter and sour cream and pulse for 10 to 20 seconds until the mixture resembles breadcrumbs with some pea-size chunks.
  2. Turn out onto a floured surface and bring the pastry together with your hands. Knead a couple of times until it comes together. Divide the pastry into two and shape each into a disc. Wrap individually in cling film and refrigerate for 30 minutes.
  3. Pre-heat your oven to 180C.
  4. Add the peach slices, Lyle's Golden Syrup, lemon zest and thyme leaves onto a small bowl and mix thoroughly. Set aside.
  5. Remove both discs of pastry from the fridge. Roll each out into a 20cm diameter circle and place both circles on a lined baking tray.
  6. Sprinkle the ground almonds onto the centre of each disc (leaving a 2 cm gap around the edge). Divide the peach slices between the two discs.
  7. Fold the shortcrust pastry edges over the peaches. Brush the pastry with milk and sprinkle with the flaked almonds. Bake for 45-50 minutes or until golden brown.
  8. Serve warm with an extra drizzle of Lyle's Golden Syrup and a scoop of vanilla ice-cream. Enjoy!
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