Cran-Apple Galettes

Cran-Apple Galettes

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A traditional French pastry filled with apples, cranberries, and a blend of spices that bring out the natural flavors and juices of the fresh fruits. This recipe is easy and guaranteed to be loved by all!

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

2 galettes

Ingredients

  • 1 3/4 C. all-purpose flour
  • 6 T. white cornmeal
  • 2 tsp. sugar
  • 12 T. unsalted butter, cold and cut into chunks
  • 6 T. sour cream
  • 1/2 C. ice water
  • 8 granny smith apples, peeled, cored, and sliced into wedges
  • 1/2 C. sugar
  • 1/2 C. water
  • 3 T. honey
  • 3 T. fresh lemon juice
  • 1/2 tsp. cinnamon
  • 1 1/2 C. fresh cranberries
  • 2 T. unsalted butter, thinly sliced

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Directions

In a blender, combine flour, cornmeal, two teaspoons of sugar, and salt. Add 12 tablespoons of cold, chopped butter and pulse until butter breaks into tiny pieces. In a small bowl, mix together sour cream and ice water. Pour over the dough and continue pulsing until smooth and clingy. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes. Preheat your oven to 400°F. In a large skillet, stir together remaining sugar, water, honey, lemon juice, and cinnamon. Cook over high heat, stirring constantly until sugar dissolves. Gradually mix in apples and simmer for seven minutes. Transfer apples to a bowl and set aside. Pour cranberries into the skillet and simmer for two minutes. Place cranberries in the apple bowl and set aside. Allow the juices in the skillet boil until reduced before drizzling on top of the fruits. Remove dough from fridge and divide into two balls. Turn out onto a floured surface and roll each into 12-inch rounds. Place the dough rounds on two separate baking sheets and distribute the fruit filling evenly in the center of each. Fold the edges of the dough over the fruit, forming pleats in the edges to create a wide crust. Distribute the thinly sliced butter on top of the fruit. Bake for 35 minutes. Let stand for 10 minutes before serving.

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