Cranberry Galette (Edit recipe)

59 recipes
|
18 followers

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.

save

View original recipe

PREP TIME

1 hour

COOK TIME

30 minutes

INGREDIENTS

Serves: 6-8

Ingredients

For the Dough

180 gram All Purpose Flour
10 Tbsp Unsalted Butter, cold (142g)
2 Tbsp Granulated White Sugar
6-7 Tbsp Ice Water

For the Filling

12 oz fresh Cranberries, rinsed (1 bag)
2 Tbsp Tapioca Starch
70 gram Cane Sugar
1 tsp Ground Cinnamon
2 tsp Orange Juice
1 tsp Orange Zest
1 tsp Orange Liqueur, (Grand Marnier)
1 Egg, whisked

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

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.

For the Filling

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.

Add a Note

About This Recipe

Show nutritional information

This 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
Sugar Alcohol:	0 g
Calculated for total recipe.