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Cranberry Cream Cheese Galette

Cranberry Cream Cheese Galette - A Family Feast
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Cranberry Cream Cheese Galette has swirls of homemade cranberry sauce and sweet, orange-flavored cream cheese in a rustic, free-form pie crust.  

Ingredients

Scale

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

  1. Make the cranberry sauce by combining cranberries, sugar, water, and salt in a small saucepan. Bring to a boil.
  2. 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).
  3. 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.
  4. 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.
  5. Line two baking sheets with parchment paper sheets.
  6. Roll out each dough into a slightly larger circle than how it comes packed, and place one on each prepared baking sheet.
  7. Separate the egg whites from the egg yolks. Set the whites aside in a small bowl.
  8. In a mixing bowl, beat cream cheese, orange zest, sugar, egg yolks, and vanilla until smooth.
  9. 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.
  10. Drop dollops of cranberry sauce over the cream cheese layer with a spoon.
  11. 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.
  12. Fold the border edge of the pie crusts over the filling and make little folds and creases to create a rustic outer crust.
  13. Add cream to the bowl with the reserved egg whites and whisk with a fork to mix into an egg wash.
  14. Brush the egg wash on the folded edges of the pie crust, then sprinkle with Demerara or sparkling sugar.
  15. 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.
  16. Cool slightly, then cut into wedges for serving. (Each galette yields about 6 wedges.)

Find it online: https://www.afamilyfeast.com/cranberry-cream-cheese-galette/