Cranberry Galette
A delightful dessert featuring the tartness of fresh cranberries wrapped in a flaky, buttery crust, perfect for gatherings or a comforting treat.
Servings: 8 servings
Calories: 275kcal
Ingredients
For the crust
- 1.5 cups all-purpose flour The foundation of your flaky crust.
- 0.5 cup unsalted butter (cold, cubed) Essential for achieving a rich, buttery flavor and flaky texture.
- 0.25 cup granulated sugar Adjust for sweetness.
- 4-6 tbsp ice water Helps bind the dough while keeping it cool.
- 0.25 tsp salt Enhances all the flavors in the galette.
For the filling
- 2 cups fresh cranberries Or frozen, thawed, and drained.
- 1 tsp cinnamon Adds warmth and depth to the dish.
Instructions
Prepare the Dough
- In a medium-sized mixing bowl, combine the flour and salt.
- Add the cold, cubed butter and blend until it resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, mixing until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least one hour.
Make the Filling
- Toss the cranberries with sugar and cinnamon in a separate bowl until well-coated.
- Let the mixture sit for about 10 minutes to allow the flavors to meld.
Roll It Out
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle.
- Transfer the rolled dough onto a piece of parchment paper on a baking sheet.
Assemble
- Spoon the cranberry filling into the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the filling, creating pleats.
- Brush the folded crust with melted butter and sprinkle with sugar.
Bake
- Bake for 35 to 40 minutes, or until the crust is golden brown and the cranberries are bubbling.
Notes
For best results, always use cold butter. If the dough becomes too warm, refrigerate briefly. You can add herbs or nuts for variations and adjust sweetness to personal preference.