Cranberry and Apple Galette with Puff Pastry
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.
Servings: 7
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.