• 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.
• 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.
• 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.
• 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.
• Add a pecan half between each pastry fold.

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!