Cranberry Galette
Calling all cranberry lovers, this one is for you. This cranberry galette is everything you need this morning. Flaky, buttery crust surrounding perfectly baked cranberries in a freshly squeezed orange juice blend. I promise you this galette will be on your "must bake" list over and over again.
Ingredients
For the Dough
- 180 gram180 gram180 gram All Purpose Flour
- 10 Tbsp10 Tbsp10 Tbsp Unsalted Butter, cold (142g)
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
- 6-7 Tbsp6-7 Tbsp6-7 Tbsp Ice Water
For the Filling
- 12 oz12 oz12 oz fresh Cranberries, rinsed (1 bag)
- 2 Tbsp2 Tbsp2 Tbsp Tapioca Starch
- 70 gram70 gram70 gram Cane Sugar
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 2 tsp2 tsp2 tsp Orange Juice
- 1 tsp1 tsp1 tsp Orange Zest
- 1 tsp1 tsp1 tsp Orange Liqueur, (Grand Marnier)
- 111 Egg, whisked
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a food processor, pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces.
- Sprinkle the flour with 4 tbsp of the water, and pulse until the dough comes together. If the mixture is still too dry, add the remaining water by the teaspoon, and knead until the dough comes together and is soft, smooth, but still a little crumbly.
- Form the dough into a large ball and wrap the dough in cling wrap. Press down to form a thick disk and set in the fridge to chill for up to 40-60 minutes.
- Twenty minutes before you remove the dough from the oven, preheat the oven to 400ºF.
- Take the dough out from the fridge and lay on a flour-dusted surface. Roll out the dough until approximately 11” in diameter and approximately ¼” thick.
- To the dough, pour in the cranberry mixture into the center of the dough. Fold the dough on top of the galette, overlapping each fold. Brush with the egg wash and sprinkle the granulated sugar on top. Bake for 30 minutes.
- Cut open the cranberry bag and pour into a large bowl. Pour in the Grand Marnier, sugar, spices, zest, juice; and tapioca starch. Mix together until fully combined and set aside.
For the Filling
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Desserts Nightshade Free Nut Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 1353 |
Fat: | 20 g |
Carbohydrates: | 293 g |
Protein: | 10 g |
Cholesterol: | 50 g |
Sodium: | 3 mg |
Fiber: | 1 g |
Sugars: | 14 g |
Calculated for total recipe. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.