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Home » My Latest Recipes

Cranberry Galette

Nov 16, 2024 · 2 Comments

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This Cranberry Galette recipe combines tart, juicy cranberries with a flaky, buttery crust, creating a perfect balance of flavors and textures. The cranberries' natural tartness pairs beautifully with a touch of added sweetness, along with hints of cinnamon and orange.

finished cranberry galette on a serving dish and dusted with powdered sugar

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Unlike a pie, this cranberry galette is free-form and requires no pie tin. This gives it a rustic appeal and makes it simpler to prepare than a pie. A treat truly worthy of your holiday table.

Jump to:
  • Ingredients
  • Instructions
  • Equipment
  • Storage
  • Time saving tip
  • FAQ
  • More holiday desserts
  • 📋 Recipe

Ingredients

Gather the following ingredients to make this recipe for a cranberry galette with orange and cinnamon flavorings:

ingredients needed to make a cranberry galette recipe including puff pastry, cornstarch, water, cinnamon, sugar, orange, pecans, egg and fresh cranberries
  • Puff pastry - use one sheet of store-bought puff pastry or make your own using my recipe here.
  • Cranberries - use fresh cranberries
  • Cornstarch and cold water - cornstarch is mixed with cold water until fully dissolved then used as a thickener in the cranberry filling.
  • Orange - use the juice and zest from one orange
  • Ground cinnamon - to add a bit more spice
  • Granulated sugar - sugar is used in both the galette filling and to sprinkle on galette prior to baking
  • Pecans - use untoasted pecan halves
  • Egg - for brushing on galette prior to baking
  • Optional powdered sugar - for dusting top of galette after baking

See recipe card for quantities.

close up view of a slice of cranberry galette

Instructions

Follow the instructions below to make this cranberry galette with orange. In brief: start by preparing a slurry to ensure the filling sets properly and doesn’t turn runny. Next, toss the cranberries in the slurry until evenly coated. Finally, assemble the galette and bake it to perfection.

Cranberry galette filling instructions

cranberries pureed in a food processor to be used to make slurry for galette filling

1 - Place ¾ cup of cranberries in a food processor or blender. Puree cranberries until no large chunks remain.

ingredients added to saucepan to make slurry for galette filling

2 - In a small bowl, whisk together cold water and cornstarch until cornstarch dissolves. Place pureed cranberries, orange juice, orange zest, cinnamon and granulated sugar in a saucepan. Heat on medium-high heat, stirring occasionally until it begins boiling.

pouring cornstarch into saucepan to thicken galette and avoid a runny filling

3 - Lower heat to medium once boiling. Add cornstarch/water mixture to saucepan. Stir constantly until thickened.

stirring cranberries in saucepan with cranberry and orange slurry

4 - Remove saucepan from heat. Add remaining cranberries to pan. Stir until all ingredients are evenly combined.

Assembly and baking instructions

Make a circle in middle of pastry

1 - Generously sprinkle flour over your work surface. Roll out puff pastry into a 12-inch circle, then lightly mark an 8-inch circle in the center (be careful not to make the indentation mark cut through the pastry)

using a pizza cutter to cut slits in puff pastry

2 - Make 12 evenly spaced slits in the pastry, starting at the outer edge and cutting inward until you reach the indentation marks created in the previous step.

filling placed in middle of puff pastry circle to make cranberry galette

3 - Spoon the cranberry filling onto the center of the pastry and spread it evenly, stopping at the indentation marks.

folding edges of puff pastry over to make decorative edge for cranberry galette with orange

4 -Lift the two ends of each slit, gently pressing them together, and fold over the cranberry filling.

placing pecan halves on outside of galette

5 -Lightly whip an egg and brush it on exposed pastry. Add a pecan half between each pastry fold. Bake for 25 - 28 minutes at 400℉ (205℃).

finished cranberry galette with orange for a festive holiday dessert

6 - Cool galette on pan for 20 minutes. Transfer to a cooling rack to cool completely. Finish by sprinkling the cranberry galette with a light dusting of powdered sugar, if desired.

Equipment

Gather the following equipment to make this festive galette:

  • Baking sheet pan
  • Parchment paper or silicone baking mat
  • Bowls, measuring cups and spoons
  • Knife or pizza cutter
  • Heavy duty saucepan
  • Pastry brush
  • Heat-resistant spatula

Storage

This cranberry galette is best enjoyed on the day it's made. If you need to store it, place the galette in an airtight container and keep at room temperature for up to two days. Note that this dessert does not freeze well.

Time saving tip

As mentioned above, the cranberry galette is best enjoyed fresh on the day you make it. To save time on the day of your celebration, you can assemble the pastry a day or two in advance. Wrap it well, store in your refrigerator, and bake before serving.

FAQ

finished galette prior to baking

Why do we serve cranberries during the holidays?

It is thought the pilgrims enjoyed cranberries during the first Thanksgiving. Cranberries would have been plentiful as Native Americans used them as a food source, to dye fabric, as a symbol of friendship and for medicinal purposes.

More holiday desserts

Looking for more dessert recipes for your holiday celebrations? Check out the following:

  • lemon gingerbread bundt cake slices
    Gingerbread Bundt Cake with Lemon Filling
  • two slices of oatmeal apple bars on a napkin with a basket of apples in the background
    Apple Oatmeal Bars
  • pistachio and cherry divinity on a platter
    Cherry and Pistachio Divinity Recipe
  • slice on cake on a plate decorated with candied cranberries and a toasted pecan
    Pumpkin Mousse Cake

📋 Recipe

finished cranberry galette on a serving dish and dusted with powdered sugar

Cranberry Galette

Indulge in the delicious flavors of a Cranberry Galette with this easy recipe. The tart cranberries, flaky crust, and hints of cinnamon and orange make it a perfect holiday treat.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Cooling time 20 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 10 people
Calories 353 kcal

Equipment

  • 1 Baking Sheet Pan
  • 1 Parchment paper or silicone baking mat
  • Bowls, measuring cups and spoons
  • 1 Knife or pizza cutter
  • Saucepan
  • 1 Pastry brush
  • 1 Rubber spatula

Ingredients
 
 

  • 1 Sheet Puff Pastry defrosted and rolled to a 12" circle
  • 3 Cups Cranberries use fresh berries
  • 3 Tablespoons Cornstarch
  • 3 Tablespoons Cold water for dissolving cornstarch
  • ¼ Cup Orange juice from one large orange
  • ¾ Cup Granulated sugar
  • 1 Tablespoon Orange zest
  • ½ teaspoon Ground cinnamon
  • 1 Large Egg, lightly beaten For brushing pastry
  • 12 Whole Pecans

Instructions
 

  • Preheat oven to 400℉ (205℃)

Cranberry filling

  • Place ¾ cup of cranberries in a food processor or blender. Puree cranberries until no large chunks remain.
  • In a small bowl, whisk together cold water and cornstarch until cornstarch is dissolved.
    3 Tablespoons Cornstarch, 3 Tablespoons Cold water
  • Place pureed cranberries, orange juice, orange zest, cinnamon and granulated sugar in a saucepan. Heat on medium-high heat, stirring occasionally until it begins boiling.
    ¼ Cup Orange juice, ¾ Cup Granulated sugar, 1 Tablespoon Orange zest, ½ teaspoon Ground cinnamon
  • Lower heat to medium once boiling. Add cornstarch/water mixture to saucepan. Stir constantly until thickened.
  • Remove saucepan from heat. Add remaining cranberries. Stir until all ingredients are evenly combined.

Assemble galette

  • Generously sprinkle flour over your work surface. Roll out the puff pastry into a 12-inch circle, then lightly mark an 8-inch circle in the center (be careful not to cut through the pastry). Place pastry on a piece of parchment paper.
    1 Sheet Puff Pastry
  • Mark off a 8" indentation in middle of pastry circle (do not cut through).
  • Make 12 evenly spaced slits in the pastry, starting at the outer edge and cutting inward until you reach the indentation created in the previous step.
  • Spoon the cranberry filling onto the center of the pastry and spread it evenly, stopping at the indentation marks.
  • Lift the two ends of each slit, gently pressing them together, and fold them over the cranberry filling.
  • Lightly whip an egg and brush it on exposed pastry.
    1 Large Egg, lightly beaten
  • Add a pecan half between each pastry fold.
    12 Whole Pecans

Bake galette

  • Transfer pastry to a baking sheet pan.
  • Bake for 25 - 28 minutes. Pastry should be well-risen and a dark golden color.
  • Cool galette on pan for 20 minutes. Transfer to cooling rack to cool completely.
  • Optional: finish by sprinkling the pastry with a light dusting of powdered sugar, if desired.
  • Serve and enjoy!

Video

Notes

  • Place the galette in an airtight container and store at room temperature for up to 2 days. The finished dessert does not freeze well.
  • Time saving tip: the cranberry galette is best enjoyed fresh on the day you make it. To save time on the day of your celebration, you can assemble the pastry a day or two in advance. Wrap it well, store in your refrigerator, and bake before serving.

Nutrition

Calories: 353kcalCarbohydrates: 31gProtein: 6gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 55mgSodium: 77mgPotassium: 127mgFiber: 4gSugar: 14gVitamin A: 278IUVitamin C: 2mgCalcium: 48mgIron: 2mg
Keyword cranberry desserts, cranberry galette
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Neha says

    November 23, 2024 at 6:29 am

    5 stars
    Love all the cranberry flavor going on here. Also that flaky, buttery and golden crust is super inviting.

    Reply
  2. Leanne Wong says

    November 20, 2024 at 5:51 pm

    5 stars
    I love all that sweet and tangy flavor in the filling with the rustic crust. It's so yummy!

    Reply
5 from 2 votes

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Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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