Reynolds Brands and Michele Release New Galette Dough Recipes

Two detailed galette recipes have been published, showing how to make a versatile dough that works for both savory and sweet fillings. Michele’s guide stresses using cold butter, ice‑water and minimal mixing to achieve a flaky crust that can be frozen for later use. The Reynolds Brands recipe adds a twist with a strawberry‑rhubarb filling, using sour cream in the dough and a quick‑fold technique to keep the countertop clean. Both instructions include ingredient lists, step‑by‑step preparation, and baking tips for a golden, bubbling result.

The savory version calls for all‑purpose flour, butter, salt, pepper, and water, while the sweet version uses flour, butter, sour cream, and a fruit mixture of strawberries, rhubarb, sugar, orange zest and vanilla. Both emphasize quick handling of the dough to maintain temperature and texture.