Rustic Cranberry Apple Galette

Cranberry Apple Gallette

Why bake a pie when you can bake a Galette!! Follow my easy recipe for this amazing dessert that will leave your guests speechless!

Tis the season for cranberries, so I am taking advantage of this time as much as I could! Last year I had this Cranberry Apple Pie from an amazing pastry company called Opera, which is based in San Diego, so I decided to make my own version of the pie but not in the traditional pie form. For those of you who do not have a pie dish, this recipe is for you! But if you want to make this in a pie dish, you can also do so. This free form pie is called a  “Galette.” You can put almost anything in a Galette, make it savory or sweet. It’s the best. Plus, you will impress your guests like no tomorrow. I mean, what sounds more exciting, “I baked a pie” OR “I baked a Galette?!” Obviously when you show them the galette and tell them what it is they will crawl on their knees and bow down to you for you have conquered the greatest pastry challenge ever. Ok, enough day dreaming.

This dessert will be the main attraction to your Saturday night dinner party! The buttery flaky crust with the sweet apples and tart cranberries is the perfect balance to this dessert. Bake ahead of time and display it to your guests. When you are ready to serve, just warm it up in the oven, top it with some Vanilla Bean Ice Cream and serve!

Cranberry Apple Gallette 2

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Rustic Cranberry Apple Galette

Dough:
1 8 oz Pkg Cream Cheese, softened
1 Cup Unsalted Butter, softened
2 3/4 Cups All Purpose Flour
½ Tsp Salt
1 Egg Yolk
1 Tbsp Water
2 Tsp Sugar

Filling:
1/2 Cup Brown Sugar
1 Tbsp Pumpkin Pie Spice
1 Tsp Ground Cinnamon
3 Large Granny Smith Apples, peeled, cored and cut into thin slices
1/2 Cup Fresh Cranberries

1. Start by making the dough. Place the cream cheese and butter in a food processor or mixer and mix until combined.
2. Slowly add in the flour and salt while mixing until the mixture is combined. Dough will be soft.
3. Place dough on a floured surface and form into a flat round disk, wrap it with it plastic wrap and refrigerate for 1-2 hours to harden. If dough is sticky, use some flour to coat it while forming into a ball.
4. Preheat oven to 400 F.
5. In a large bowl, combine the brown sugar, pumpkin pie spice and cinnamon.
6. Toss in the apple slices and cranberries, combine and set aside.
7. Place a piece of parchment paper the size of a baking sheet or a silpat on a flat surface, roll out the dough on the sheet at least about 20 inches in diameter and ¼ inch thick. The dough will be larger than the parchment paper or silpat.*
8. Transfer the sheet to a baking sheet tray. (The dough will be larger than the sheet tray)
9. Spread the apple mixture in the center of the dough and fold the excess dough over the filling. Leaving the middle open.
10. Mix the egg yolk and water in a bowl, brush the edges of the dough with the egg wash and sprinkle with white sugar.
11. Bake for 20 minutes, rotate the sheet tray and bake another 20 minutes until golden.
12. Cool and serve.

*I decided to roll the dough out on parchment paper to make the transfer process from the flat surface to the sheet tray easier. You can choose not to roll the dough out on paper and just roll it out on your counter space then transfer to your baking sheet.

Chef Alina
Los Angeles, CA

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