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Cranberry Walnut Galette


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  • for the dough:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated white sugar
  • 1/2 cup unsalted butter, chilled, and cut into 1 inch pieces
  • 1/8 to 1/4 cup ice water
  • for the filling:
  • 3 cups fresh cranberries
  • 3/4 cup superfine white sugar
  • 1/4 cup light brown sugar
  • 3/4 cup walnuts, coarsely chopped
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Step 1

To prepare the dough, place the flour, salt, and sugar in a food processor, and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Turn the pastry out onto your work surface, gather it into a ball,cover with plastic wrap, and refrigerate for about one hour (or overnight).
The night before you are going to make the galette, combine the superfine sugar and brown sugar in a large bowl. Stir the mixture well, cover with plastic wrap, and place in the refrigerator overnight. The next day, remove the cranberries from the refrigerator and stir in the chopped walnuts.
Preheat the oven to 400 degrees F and put the oven rack at the lowest level. Remove the pastry from the refrigerator and place on a lightly floured surface. Roll into an 15 inch round.Transfer the pastry to a parchment paper lined baking sheet. Leaving about a 1 1/2 inch border all around, cover the pastry with the cranberry walnut mixture. Fold the edges of the pastry up and over the filling, pleating as necessary. Brush the edges of the pastry with a little water and sprinkle with about 1 tablespoon of white sugar. Cut a 10 inch round of aluminum foil and place it over the cranberries, but leave the edges of the pastry uncovered. Transfer the galette to the oven and bake for about30 minutes. Then, place a second round of aluminum foil that is large enough to cover the entire galette (filling and crust) and continue to bake for another 5 – 10 minutes, or until the bottom crust is golden brown.
Remove from oven and place on a wire rack to cool for about 15 to 20 minutes before serving. Serve plain or with softly whipped cream or vanilla ice cream. Cover any leftovers with plastic wrap and store at room temperature for a few days.
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