You will enjoy every bite: Diana Ivanoska with a seductive recipe for peach galettes

Diana Ivanoska
Diana Ivanoska / Photo: Private archive

Life can really be impeccably delicious, and it proves it Diana Ivanoska from Tetovo, who with her talent for combination of tastes takes us on an exceptional gastronomic journey.

Ivanoska is behind the Instagram profile "Dash of Spice" and reveals the little secrets for creating magic from flavors. She has been sharing her recipes with her followers and friends since the beginning of the pandemic.

"I love every part of the process, but I enjoy photographing the food the most," Diana reveals.

This talented woman shares a recipe for peach galettes with us today.

"Peach season has started and here is a way to use them deliciously." Buttery puff pastry, juicy peaches and crunchy almond leaves. A delicious combination that I wholeheartedly recommend," she says.

Ingredients needed:

For the crust: (for two medium galettes or one large one. I made two smaller ones)
– 150 g very cold butter cut into cubes
- 300 g flour
- 3 tablespoons sugar
- a pinch of salt
- 75 ml of cold water
– 1 egg for coating
- almond leaves (optional)
– coarse brown sugar for sprinkling


– About 6 peaches, it depends on the size of the peaches. The middle of the crust should be covered with peaches,
- 1 tablespoon of starch
– 1 teaspoon of vanilla extract
- 2 tablespoons of sugar (if you want to add more)

Diana Ivanoska
Diana Ivanoska / Photo: Private archive

Method of preparation:

Put the flour, sugar and salt in a deep bowl and mix. Add the cold butter and rub it with the flour until you get a crumbly mixture. Add the water and knead the dough. It should be soft and not stick to your hands. Divide the dough into two parts. Wrap in cling film and refrigerate for at least an hour. Cut the peaches into thin slices. Add the sugar, vanilla, starch and mix slowly. Heat the oven to 180 degrees. Roll out the dough in a circle to a thickness of 4-5 mm. Remove excess liquid from the peaches. Arrange the peaches in the middle of the crust, leaving about 4-5 cm from the ends. Fold the ends of the dough over the filling. Brush the ends of the crust with beaten egg. Sprinkle almond leaves and a little sugar on the ends. Bake for 35-40 minutes.

Video of the day