Perfect for entertaining, this recipe for Mini Chocolate Pecan Galettes makes a beautiful addition to any holiday buffet table.
This easy dessert is made with buttery, flaky pastry filled with rich chocolate and a sweet, nutty center. You family and friends will love it!
Recipe at a Glance
Prep: 20 min | Cook/Bake: 25 min | Difficulty: Easy
What it is: Rustic Chocolate Pecan Pastries combine buttery, flaky pastry with a rich chocolate and sweet pecan filling for a rustic, single-serve dessert that’s both elegant and comforting.
Why you’ll love it: A show-stopping dessert for fall gatherings or holiday parties that looks impressive on a dessert buffet yet is simple to prepare.
How to make it: Roll out pre-made or homemade pastry rounds, fill with a quick chocolate-pecan mixture, fold the edges to create a rustic crust, and bake until golden and bubbling.
Planning your holiday menu? Pair these galettes with the recipes in my Simple Thanksgiving Digital Cookbook for an effortless, festive spread.
Table of Contents
- Recipe at a Glance
- Craving More Pecan Recipes?
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Substitutions and Variations
- Need to substitute an ingredient?
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- Didn't find the answer you're looking for?
- Storage & Serving Tips
- More Pie Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- Food Safety Tips:
- 💬 Comments
Craving More Pecan Recipes?
Satisfy your sweet tooth with more pecan treats with my Mini Pecan Cinnamon Rolls, Pecan Pie Cookie Cups, Mini Pecan Tartlets or my Homemade Pecan Pie Recipe.
Check out my Basic Pie Dough recipe for more detailed steps.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
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My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
Nuts: Use walnuts or almonds instead of pecans for a slightly different flavor and texture.
Sweetener: Replace corn syrup with pure maple syrup or honey for a deeper, more natural sweetness.
Pastry: Substitute the refrigerated pie dough with puff pastry, or try my Basic Pie Dough recipe for a homemade version.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Need to substitute an ingredient?
Need more ideas than the ones listed above? Ask ChatGPT for extra substitution suggestions for that ingredient.
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Make the filling by whisking together brown sugar, melted butter, corn syrup, egg, vanilla, and salt until smooth. You could use maple syrup if you wanted.
Step 2: Stir the pecans and chocolate chips into the filling. Mix to combine well.
Step 3: Set the filling aside. Prepare the dough next.
Step 4: Divide the dough into 6 equal pieces and roll into a ball. Roll each ball out to a small circle about 5 inches wide. Spoon a couple of tablespoons of filling into the center of each circle, then fold the edges of the dough up around the sides.
Step 5: Place the mini galettes on a parchment lined baking sheet. You could use a silicone baking mat as well.
Step 6: Brush the edges with an egg wash.I like to use a silicone brush.
Step 7: Bake at 375°F for 20-25 minutes until the crust is golden brown. Cool slightly and serve warm or at room temperature.
Insider Tips from My Kitchen to Yours
✔️ DO keep the refrigerated pie dough cold until ready to use for a crisp, flaky crust.
❌ DO NOT skip brushing the crust with the egg wash—it creates a beautiful golden color and helps seal the edges.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Leave about 1½ inches of dough around the filling and fold the edges snugly, pressing the pleats together so there are no gaps. Chill the assembled galettes for 10–15 minutes before baking to help the crust hold its shape and keep the filling from leaking.
Freeze unbaked galettes on a tray until firm, wrap, and bake from frozen adding a few minutes. Or freeze baked ones, thaw overnight, then warm in a 325°F oven for about 10 minutes.
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Storage & Serving Tips
Refrigerate: Store cooled galettes in an airtight container in the refrigerator for up to 4 days.
Freezer: Wrap each galette tightly in plastic wrap and place in a freezer-safe bag; freeze for up to 2 months.
Thaw and Reheat: Thaw overnight in the refrigerator, then warm in a 325°F oven for 10 minutes to refresh the crust.
Serving Tips: Dust with powdered sugar or drizzle with a touch of warm chocolate sauce just before serving for an extra-special finish.
More Pie Recipes You'll Love!
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📖 Recipe Card
Mini Chocolate Pecan Galettes
Ingredients
Equipment
Video
Method
- Preheat oven to 375°F. Line a baking sheets with parchment paper.
- Unroll both pie doughs and gently knead them together into one cohesive ball. Dived the dough into 6 equal pieces and roll each into a ball.
- On a lightly floured surface, roll each ball out into a circle about 4½ - 5 inches wide.
- In a bowl, whisk together the brown sugar, corn syrup (or maple), melted butter, egg, vanilla, and salt until smooth. Stir in chopped pecans and chocolate chips.
- Spoon 1–2 tablespoons of filling into the center of each dough round, leaving about a 1 inch border.
- Fold the edges of the dough up around the filling, pleating as needed to form rustic edges (the center stays open).
- Brush the edges with egg wash.
- Optional: Top each galette with a whole pecan or two for decoration.
- Bake for 20–25 minutes, or until crust is golden brown and the filling is set.
- Cool slightly before serving. Enjoy warm or at room temperature.
Nutrition
Notes
• Keep the refrigerated pie dough cold until ready to use for a flaky crust.
• Use good-quality chocolate chips or chunks for the richest flavor.
• Lightly toast the pecans before adding them to enhance their nutty taste. Storage & Make Ahead
• Store cooled galettes in an airtight container in the refrigerator for up to 4 days.
• Freeze individually wrapped galettes for up to 2 months.
• Thaw overnight in the refrigerator and warm in a 325°F oven for about 10 minutes before serving.
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Food Safety Tips:
- Baked goods are done when they reach their recommended internal temperature—usually between 190–210°F (88–99°C), depending on the type. Always check the recipe for exact guidance.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
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