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.
This post may contain affiliate links. Please refer to the terms page for more information.
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.
Ingredients
Gather the following ingredients to make this recipe for a cranberry galette with orange and cinnamon flavorings:
- 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.
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
1 - Place ¾ cup of cranberries in a food processor or blender. Puree cranberries until no large chunks remain.
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.
3 - Lower heat to medium once boiling. Add cornstarch/water mixture to saucepan. Stir constantly until thickened.
4 - Remove saucepan from heat. Add remaining cranberries to pan. Stir until all ingredients are evenly combined.
Assembly and baking instructions
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)
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.
3 - Spoon the cranberry filling onto the center of the pastry and spread it evenly, stopping at the indentation marks.
4 -Lift the two ends of each slit, gently pressing them together, and fold over the cranberry filling.
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℃).
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
Why do we serve cranberries during the holidays?
More holiday desserts
Looking for more dessert recipes for your holiday celebrations? Check out the following:
📋 Recipe
Cranberry Galette
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.
Neha says
Love all the cranberry flavor going on here. Also that flaky, buttery and golden crust is super inviting.
Leanne Wong says
I love all that sweet and tangy flavor in the filling with the rustic crust. It's so yummy!