Mini Strawberry Brie Galettes

In a food processor, combine 1 1/3 cup flour, salt, sugar and butter, process until well combined. Add the remaining flour and process again until combined. Transfer to a bowl and add the water, mixing it in with a wooden spoon (don’t add the water while the dough is in the food processor or your dough will be brittle and cracker-like). If the dough isn’t moist enough, you can add more water, a teaspoon at a time until the consistency is right. Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for at least 2 hours. You can make this up to 5 days ahead of time, just place the dough in the refrigerator, wrapped in plastic wrap, in a large zip lock bag.

Preheat oven to 350F.

Place your chilled dough on a well floured surface. Top with more flour and roll until your dough is fairly thin and even. Cut out 12, 4 inch circles.

Place the dough circles on baking sheets that are either covered with parchment paper or sprayed with cooking spray. Place about 1 Tablespoon of brie in the center of each of the circles. Top with about 2 Tablespoons of strawberries.

Fold the edges of the crust up over the filling, leaving the center open. Pleat and press the edges of the crust when necessary.

Brush each of the Mini Galettes with melted butter, sprinkle with about 1 teaspoon of sugar each.

Bake at 350F for 20 minutes, or until the crust is a light golden brown.