Happy Holidays! ‘Tis the season for eating desserts and dieting later!
I am obsessed with galettes. They are like pie, but flat and better. I’ve made this cranberry orange galette for holiday dinners two years in a row now and it’s always a hit. It’s refreshing and different than your typical holiday pie, which is why I like it.
If you are looking for ideas for a delicious and different dessert, look no further, this galette is your answer!
Cranberry Orange Galette
Adapted from Butterlustblog.com
For the pie crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
- 1/4 to 1/2 cup ice water
- Extra flour for dusting
This makes enough for two crusts… why not make a fig and strawberry galette too?
For the filling:
- 3 tablespoons ground walnuts
- 3 tablespoons unseasoned bread crumbs
- 1 green apple, peeled, cored and cut into 1/2 inch chunks
- 2 cups of fresh cranberries
- 1/3 cup dried cranberries
- 1 1/2 inch piece of fresh ginger, peeled and grated
- 2 tablespoons fresh orange juice from 1 orange
- Zest of 1 orange peel
- 3/4 cup packed brown sugar
- 2 tablespoons honey
- 1/2 teaspoon finely chopped fresh rosemary
- 1 egg for the egg wash
- Course turbinado sugar for the crust
Make the crust: Put 2 1/2 cups flour and 1 teaspoon of salt in the food processor. Pulse to combine. Next add the 2 cups of cold butter (cut into chunks) and pulse. While running, add the ice water, a little bit at a time, just until the dough starts to hold together. You may not need to use all of the water.
Place the dough on a floured surface and shape into two thick round disks. Wrap in plastic wrap and refrigerate for one hour. It’s better to work with cold dough. Check out my go-to Martha recipe for pie dough for troubleshooting.
Once the dough is chilled, place one dough disk onto a floured work surface. Using a rolling pin, roll the dough out into a large, thin circle. Place on a parchment-lined baking sheet and refrigerate while you make the filling.
For the filling: Preheat the oven to 400 degrees.
Mix the ground walnuts and breadcrumbs in a small bowl.
Combine the chopped apple, fresh and dried cranberries, grated ginger, orange zest, orange juice, brown sugar, honey and rosemary in a large bowl.
Sprinkle the nut & breadcrumb mixture in a circle in the center of the dough, about 2 inches from the edges. Next, fill the area with the filling.
Fold the border of the crust over edge of filling, and gently press together to seal.
Brush the dough with egg wash (1 egg beaten with a splash of water) and sprinkle it with the turbinado sugar.
Bake in the oven for 30-35 minutes or until the filling is bubbling and the crust is golden brown.
Remove it from the oven and cool for 10 minutes.