Indulge in the perfect blend of tangy cranberries and sweet apples, embraced in flaky puff pastry with our Cranberry + Apple Galette.
A delightful rustic dessert that’s both visually stunning and deliciously comforting.
You can find the full recipe in the recipe card.
Cranberry + Apple Galette with Puff Pastry
What’s not to love about a galette?
A galette is a less formal version of a pie, which means a lot less work.
So, if you are on the fence about making pies, by all means, try your hand at a galette.
And like a fruit pie, the rule of thumb is to use fruits in season.
For instance, use cranberries, blueberries, peaches, pears, and apples from late summer to fall.
During the late spring to mid-summer, choose from a variety of berries.
Let’s talk crust; unlike a pie crust, the crust of a galette is less formal.
Never mind the labor-intensive latticework or perfectly crimped crusts that are the distinctive finishing touches for a pie.
With a galette, the name of the game is to keep it rustic but delicious.
And even better, our galette is made with packaged puff pastry.
This is the fall dessert you didn’t know you needed.
What You Will Need
Apples & Cranberries. The apples and cranberries are the base of our galette; every ingredient added complements and brings out the best of these two flavors. Like apples, we use two types: sweet and tart. Both are considered baking apples and will hold their shape while in the oven. I used Fuji apples for their sweetness and Granny Smith apples for their sourness. Other sweet types of baking apples you can use are:
- Braeburn
- Cortland
- Honeycrisp
- Gala
- Golden Delicious
- Pink Lady
Puff Pasty. When it comes to a crust for your galette, it doesn’t get any easier than using puff pastry; you can find it in the freezer section at your local grocery store. Allow it to thaw before using it, and you are good to go!
Butter, Light Brown Sugar & Granulated Sugar. Adding butter to the apple and cranberry mixture makes for a richer-tasting galette; the light brown sugar adds caramel notes, giving the filling a darker color, and the white or granulated sugar adds sweetness.
Fig Orange Jam, Vanilla Extract, Lemons. Adding the fig-orange is a nice touch, but it isn’t a deal-breaker; replace it with orange marmalade, and you are good to go. The pure vanilla extract adds complexity, enhances the butter, and gives the sugars a more robust flavor. Adding lemon zest adds a bit of citrus tartness, balancing the sweet flavors; the lemon juice prevents oxidation, so your apples won’t turn brown.
Cinnamon, Cardamom, and Sea Salt. Ground cinnamon and apples have been around for hundreds of years, so why mess with a good thing? Adding cardamom, like cinnamon, adds a bit of spicy richness and complements the apples. Adding sea salt or kosher salt helps to balance out the sweetness. Salt also brings out the flavors of all of the ingredients.
Cornstarch & Finishing Sugar. Cornstarch is a thickening agent in apple and berry pies because when cooked, the apples and berries release water. Apples don’t release as much water as berries, and cranberries release pectin, which thickens as the water evaporates. For this recipe, we only add a bit of cornstarch to keep the ingredients, mainly the sugars, from becoming watery. The finishing sugar adds a bit of sweetness to the pastry dough, adds texture, and looks cool because who wants a galette if it doesn’t look cool?
Caramel Sauce. Drizzle warm caramel sauce over the galette before serving to take the decadent factor up a notch. It isn’t necessary, but it’s so good!
Cranberry + Apple Galette with Puff Pastry
Ingredients:
- 3 Fuji and 1 Granny Smith
- 2 sheets of puff pastry (thaw in the fridge for a few hours or at room temperature for 20-30 minutes.)
- 1 ¼ cup North Bay Produce fresh whole cranberries
- 2 tbsp unsalted butter, divided
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tbsp of fig orange spread
- 1 tbsp pure vanilla extract
- zest of one lemon
- juice of one lemon, about 2 tbsps
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- pinch of sea salt, about 1/4 tsp
- 2 tbsp cornstarch
- coarse finishing sugar for the pastry dough
- 1/4 cup of caramel sauce (we used store-bought)
- 3 tbsp heavy whipping cream
Directions:
Preheat the oven to 375 degrees. Peel and slice the apples. Into a cast-iron skillet or large skillet, add 1 tablespoon of unsalted butter. Cook the apples over medium-high heat.
Add cranberries, sugar, fig & orange spread, vanilla, lemon zest, juice, and spices. Let the mixture bubble for 2-3 minutes, then add the cornstarch.
Cook until the apples soften, then adjust the seasoning to taste.
Next, grab a large baking dish (or pie pan). Brush the large baking dish with the remaining butter. Lightly roll the puff pastry on a lightly floured surface, then transfer it onto the large baking dish. Tip: Lightly dock the center of the puff pastry with a fork to prevent excessive puffing.
Spoon in the apple-cranberry mixture, and fold the edges of the puff pastry over the filling. Brush the pastry dough with egg wash, then add the coarse sugar.
Place the galette onto the center rack of a preheated 375° oven and bake for 55 minutes.
While the galette is baking, prepare the caramel sauce. Add 1/4 cup caramel sauce and 3 tbsp heavy whipping cream; whisk until smooth, then set aside.
Once out of the oven, drizzle caramel over the finished galette while it is still warm.
Serve.
Note: Let the galette cool for 20 minutes before slicing so the juices set.
For egg wash, in a small bowl, combine one (1) whole egg and one (1) tbsp of heavy cream, half and half, or whole milk, whisk thoroughly, and brush onto the pastry dough.
For the caramel sauce, add 1/4 cup caramel sauce and 3 tbsp heavy whipping cream, whisk until smooth, and drizzle over the finished galette.
It is not required that your galette be perfect, just perfectly delicious.
How long can I keep a galette at room temperature?
A baked galette can be kept in a pie storage container for up to two (2) days.
How can I prevent a soggy bottom when baking my galette?
After the pie dough is rolled out in the baking dish or sheet pan, brush it with beaten egg whites.
Then add the filling and fold the sides over.
How long can I store a galette in the freezer?
A baked galette, adequately covered in parchment paper and then wrapped in aluminum foil, can be placed in a freezer bag for up to three (3) months.
How do I reheat a frozen galette?
To reheat, thaw the galette overnight, then place it in a 350°F preheated oven for 15 minutes.
Grab the ingredients and try your hand at making our delicious Apple and Cranberry Galette.
With the fall baking and holiday season coming up, this is one dessert idea to add to your list to try!
If you have any questions, drop us a line in the comments below.
More Recipes To Try:
Cranberry and Apple Galette with Puff Pastry
Ingredients
- 3 Fuji and 1 Granny Smith
- 2 sheets of puff pastry thaw in the fridge for a few hours or at room temp for 20-30 minutes.
- 1 ¼ cup North Bay Produce fresh whole cranberries
- 2 tbsp unsalted butter divided
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tbsp of fig orange spread
- 1 tbsp pure vanilla extract
- zest of one lemon
- juice of one lemon about 2 tbsps
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- pinch of sea salt about 1/4 tsp
- 2 tbsp cornstarch
- coarse finishing sugar for the pastry dough
ingredients for caramel sauce mixture:
- 1/4 cup of caramel sauce
- 3 tablespoons of heavy whipping cream
Ingredients for Egg Wash
- 1 whole egg
- 1 tbsp heavy cream, half and half, or whole milk
Instructions
- Preheat the oven to 375 degrees. Peel and slice the apples. Into a cast iron skillet or large skilled, add 1 tablespoon of unsalted butter. Cook the apples over medium-high heat.
- Add cranberries, sugar, fig & orange spread, vanilla, lemon zest, juice, and spices. Let the mixture bubble for 2-3 minutes, then add the cornstarch.
- Cook until the apples soften, then adjust the seasoning to taste.
- Next, grab a large baking dish (or pie pan). Brush the large baking dish with the remaining butter. Lightly roll the puff pastry on a lightly flour suffrage, then transfer it onto the large baking dish. Tip: Lightly dock the center of the puff pastry with a fork to prevent excessive puffing.
- Spoon in the apple-cranberry mixture, and fold the edges of the puff pastry over the filling. Brush the pastry dough with egg wash, then add the coarse sugar.
- Place the galette onto the center rack of a preheated 375° oven and bake for 55 minutes.
- While the galette is baking, prepare the caramel sauce. Add 1/4 cup caramel sauce and 3 tbsp heavy whipping cream, whisk until smooth and set aside. .
- Once out of the oven, drizzle caramel over the finished galette while it is still warm.
- Serve.
- Note: Let the galette cool for 20 minutes before slicing so the juices set.
- For egg wash, in a small bowl, combine one (1) whole egg and one (1) tbsp of heavy cream, half and half, or whole milk, whisk thoroughly, and brush onto the pastry dough.
- For the caramel sauce, add 1/4 cup caramel sauce and 3 tbsp heavy whipping cream, whisk until smooth, and drizzle over the finished galette.
Patrice says
This was a perfectly delicious addition to our Thanksgiving menu. Easy to make and beautiful on the table. This will be on repeat throughout the year.
T Worthey says
Patrice, thank you so much for making our Cranberry and Apple Galette for Thanksgiving this year. It warms our hearts, knowing something we made and love was present on your Thanksgiving table! And thank you for leaving a review!