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Cranberry Cream Cheese Galette
Cranberry Cream Cheese Galette has swirls of homemade cranberry sauce and sweet, orange-flavored cream cheese in a rustic, free-form pie crust.
Ingredients
For the Cranberry Sauce
8 ounces fresh or frozen cranberries
1/2 cup granulated sugar
1/3 cup water
Pinch of salt
1 small sprig of fresh rosemary
For the Cream Cheese Filling
2 (8 ounce) packages cream cheese, softened to room temperature
Zest of one orange
2/3 cup granulated sugar
2 eggs, divided
1 teaspoon vanilla extract
Other Ingredients
1 box (2 pie crusts inside) Pillsbury refrigerated pie crusts, at room temperature
1 tablespoon heavy cream
Demerara or sparkling sugar, to decorate the crust
Instructions
- Make the cranberry sauce by combining cranberries, sugar, water, and salt in a small saucepan. Bring to a boil.
- Reduce heat to a strong simmer and add the sprig of rosemary, then cook until the cranberries have popped and cooked down and the mixture has thickened (about 10 minutes).
- Remove saucepan from the heat and cool for 30 minutes. Remove the rosemary spring from the cranberry sauce once it is cool enough to do so.
- While the cranberry sauce cools, preheat oven to 400 degrees F. Position the oven racks in the upper third and lower third of the oven.
- Line two baking sheets with parchment paper sheets.
- Roll out each dough into a slightly larger circle than how it comes packed, and place one on each prepared baking sheet.
- Separate the egg whites from the egg yolks. Set the whites aside in a small bowl.
- In a mixing bowl, beat cream cheese, orange zest, sugar, egg yolks, and vanilla until smooth.
- Divide the cream cheese mixture between the two pie crusts, then use an offset spatula or large spoon to spread a cream cheese layer over the dough, leaving a one-inch border around the outside.
- Drop dollops of cranberry sauce over the cream cheese layer with a spoon.
- Gently drag a butter knife through the cranberry sauce and cream cheese to create a swirl pattern – allowing both the cream cheese and cranberry to both show in the swirls. Also be careful not to cut through the dough on the bottom.
- Fold the border edge of the pie crusts over the filling and make little folds and creases to create a rustic outer crust.
- Add cream to the bowl with the reserved egg whites and whisk with a fork to mix into an egg wash.
- Brush the egg wash on the folded edges of the pie crust, then sprinkle with Demerara or sparkling sugar.
- Bake both sheet pans in the oven until the crusts are golden brown, approximately 20-25 minutes. For even baking, rotate the pans halfway through baking.
- Cool slightly, then cut into wedges for serving. (Each galette yields about 6 wedges.)
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Find it online: https://www.afamilyfeast.com/cranberry-cream-cheese-galette/
