Cranberries are a very underrated fruit. It's popular for making fresh homemade cranberry sauce during the holidays, but why not dessert? This cranberry galette recipe is a crowd favorite and appeals to those who despise a standard pie. Flaky, buttery pastry dough filled with cranberries, orange juice, and orange zest. It doesn't get better than this.
If you like tart flavors with a pop of citrus zest, juice, and buttery, flaky crust, you've come to the right recipe. This cranberry galette ties in all of those flavors into one delicious open-face pie. Galettes are a LOT easier to make than a pie, and are also so beautiful when served.
TL; DR Recipe Summary
- 👩🏼🍳 Bake Level: Easy
- ⏱️ Bake Time: 30 minutes
- 😋 Taste: Buttery, sweet, tart, zesty, tangy.
- 🍽️ Best Served With: This galette is amazing when served as a dessert after making classic chicken scampi, baked stuffed shells, or a batch of juicy oven roasted chicken thighs.
Jump to:
Trusted Tips and Key Reminders
- Keep the pastry dough in the fridge until the very last moment you need to take it out. The colder the dough, the better.
- If you are thawing frozen cranberries to use for the galette, let them thaw overnight in the fridge.
- Give the galette enough time to rest and set after it bakes before cutting and serving. The bottom of the crust may need a few minutes to settle down after puffing up a little.
The Main Ingredients
- Whole Cranberries - Fresh cranberries bring bright, tart flavor and a gorgeous deep, red hue to the galette.
- Sugar - Sugar balances the natural tartness of the cranberries while helping to create a light, syrupy filling.
- Orange Juice - Orange juice adds acidity and sweetness, enhancing the cranberry flavor.
- Orange Zest - Orange zest gives a slight boost of citrus aroma and adds depth without adding extra liquid.
- Starch (like cornstarch) - Starch thickens the cranberries as the galette bakes, preventing a runny filling.
- Vanilla - A touch of vanilla extract softens the sharpness of the cranberries and rounds out the overall flavor.
- Cinnamon - Cinnamon adds a touch of warmth and spice that pairs well with both cranberries and citrus.
- Pastry Dough - Classic pastry dough provides a flaky, buttery base that contrasts with the soft, juicy cranberry filling.
- Egg - An egg wash gives the pastry a golden color and subtle shine as it bakes.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- If you are not a major cranberry fan, swap out for raspberries or even strawberries to keep that sweet, yet tart flavor.
- Omit the cinnamon if you'd prefer to keep the flavors strictly to citrus and cranberry.
- You can buy store-bought pastry dough to make this galette instead of making it from scratch.
Steps to make a cranberry galette
Step 1: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter directly into the flour and use your fingers to mix together the butter until it looks like coarse meal and pea-size.
Sprinkle with 6 tablespoons of the water, and knead until the dough comes together, adding more water as needed. Form the dough into a large ball and wrap the dough in cling wrap. Press down into a thick disk and set in the fridge to chill for up to 40-60 minutes.
Step 2: 20 minutes before you remove the dough from the oven, preheat the oven to 400º. 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.
Step 3: Cut open the cranberry bag and pour into a large bowl. Pour in the sugar, cinnamon, orange zest, orange juice, and cornstarch. Mix together until fully combined and set aside.
Step 4: 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.
Cranberry Galette FAQs
You can store the remaining galette in an airtight container and store in the fridge for up to 4 days.
Yes, you can wrap the galette in plastic wrap, and then in a sheet of aluminum foil and place in the freezer for up to 2 months. Thaw overnight in the fridge or the same day on the countertop.
Feel free to use your favorite gluten-free dough for this galette recipe, as it will still work out beautifully. If you are planning to make the dough from scratch, my favorite gluten free flour comes from Bob's Red Mill Gluten Free Flour.
Here are other delicious recipes that go great with fresh pastry dough
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Cranberry Galette
Equipment
- Rolling Pin
- baking sheet
- Measuring Bowls and Spoons
- box grater
Ingredients
Galette dough
- 180 g all purpose flour
- 10 tbs cold salted butter 142g
- 2 tablespoon granulated sugar
- 6-7 tablespoon ice water
Filling:
- 16 oz cranberries
- 2 tablespoon cornstarch
- 70 g sugar
- 1 teaspoon cinnamon
- 2 teaspoon orange juice
- 1 teaspoon orange zest
- 1 egg whisked
- Granulated sugar for the crust
Instructions
- In a large bowl, combine the flour, sugar, and salt. Grate the cold butter directly into the flour and use your fingers to mix together the butter until it looks like coarse meal and pea-size.
- Sprinkle with 6 tablespoons of the water, and knead until the dough comes together, adding more water as needed. Form the dough into a large ball and wrap the dough in cling wrap. Press down into a thick disk and set in the fridge to chill for up to 40-60 minutes.
- 20 minutes before you remove the dough from the oven, preheat the oven to 400º. 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.
- Cut open the cranberry bag and pour into a large bowl. Pour in the sugar, cinnamon, orange zest, orange juice, and cornstarch. Mix together until fully combined and set aside.
- 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.
Leave a Reply