Cranberry Galette Food

RUSTIC CRANBERRY GALETTE (TART)

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• Mix marmalade, flour, brown sugar, and cranberries in a bowl.
• Add the pie crust to your baking sheet and spread the cranberry mixture to the middle.
• Spread to 2" from the edge of the pie dough, evenly.
• Fold the crust over in 2" sections, making overlapping folds as you go.
• Brush with egg white, then sprinkle with coarse sanding sugar.
• Bake for 20-22 minutes until golden brown and bubbly.

RUSTIC CRANBERRY GALETTE

Steps:

• Get everything ready so you're not scrambling (measure ingredients out, prep the ice water, cut the butter into 1/2 inch cubes, etc.).
• In a food processor, mix the flour, 1 tablespoon of granulated sugar, and 1/4 teaspoon salt. Add the butter cubes and pulse until crumbs form. With food processor running on low speed, add the water and lemon juice through the spout on the lid. Stop processing once the dough just barely starts to clump together.
• Transfer the dough to a large piece of cling wrap. Form the dough into a disc shape and cover with the plastic wrap. Refrigerate for 45 min - 1 hour.
• When the dough is almost finished chilling, preheat the oven to 375F and move the rack to the bottom of the oven.
• Prepare the filling by combining the filling ingredients in a medium bowl.
• Dust a large piece of parchment paper with flour. Roll the dough out to a circle that's about 12" in diameter and 1/8" thick. Dough doesn't need to look perfect, and the edges will be ragged. Move the parchment paper with the dough on it onto a baking sheet.
• Spoon the filling onto the middle of the galette. Leave a few inches along the edges. Fold the edges over, just barely covering the fruit filling.
• Brush the edge of the galette with some water, and dust it (especially the edges) with the remaining tablespoon of granulated sugar. Bake for 30-35 minutes, or until the crust starts to brown and the filling is nice and bubbly.
• Let it cool for 15 minutes prior to serving. Serve with ice cream or whipped cream if desired.

CRANBERRY-PEAR GALETTE WITH PECAN CRUST

Steps:

• Make the crust: Position a rack in the bottom third of the oven and preheat to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 6 minutes. Transfer to a plate and let cool.
• Pulse the toasted pecans, flour, sugar and salt in a food processor until the nuts are finely chopped. Add the butter and pulse about 4 times to coat the flour. Pulse in the cream cheese until the dough looks like coarse crumbs and just holds together when pinched. Pulse in the egg and ice water just until the mixture is slightly moist. The dough will be crumbly; do not overwork it. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
• Line a baking sheet with parchment paper. Dust the top of the dough with flour and press and roll out into a 14-inch round on a lightly floured surface. Transfer to the baking sheet. (It's OK if the dough is larger than the baking sheet ¿ you'll fold in the edge.) Pinch together any cracks in the dough.
• Make the filling: Toss the pears, cranberries, sugar, flour, orange zest, cinnamon, allspice, nutmeg, salt and butter in a large bowl. Spread the filling over the dough, mounding it slightly in the center and leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Brush the edge with water and sprinkle with sugar.
• Bake until the filling is soft and bubbling and the crust is golden brown, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.

RUSTIC CRANBERRY-PEAR GALETTE

Steps:

• Preheat oven to 450 degrees F. Coat pizza pan or baking sheet with nontstick cooking spray, then set aside.
• Set aside 1 teaspoon sugar, then, in a medium bowl, combine remaining sugar, cornstarch & cinnamon, blending well.
• Add pears, cranberries & vanilla extract & toss to coat.
• Remove crust from pouch, then unfold it, remove plastic sheets & place it on the prepared baking sheet.
• Spoon pear mixture in center of crust to within 2 inches of the edge.
• Fold edge of crust 2 inches over pear mixture & crimp slightly.
• In a small bowl, combine egg white & water & whisk until well blended.
• Brush egg wash onto outer edges of pie crust & sprinkle with remaining 1 teaspoon of sugar.
• Bake 25 minutes or until pears are tender & crust is golden brown. If edges brown too quickly, covere with foil after 15 minutes of baking.
• Cool on wire rack at least 30 minutes.

PECAN-CRANBERRY GALETTE

Steps:

• Make the dough:
• Pulse flour, pecans, granulated sugar, cinnamon, and salt in a food processor until pecans are finely ground. Add butter and pulse until sandy. With the motor running, slowly pour in 1 Tbsp. cold water, then pulse until dough starts to clump together. Form into a ball with your hands. Tightly wrap in plastic and chill at least 1 hour or up to 2 days.
• Make the filling and assemble:
• Preheat oven to 350°F. Bring cranberries and whiskey to a boil in a small saucepan over medium heat (or microwave in a small heatproof bowl). Remove from heat and let sit 10 minutes. Strain cranberries through a fine-mesh sieve, discarding (or drinking) the booze.
• Whisk egg in a large bowl. Set aside about 1 tsp. beaten egg in a small bowl to use for brushing crust. Whisk brown sugar, butter, and salt into remaining egg in large bowl until smooth, then stir in cranberries and pecans.
• Let dough sit at room temperature 10 minutes. Roll out dough on a lightly floured work surface to an approximately 11" round. Don't worry if your circle isn't perfect or the edges are cracked-that's okay. Transfer to a parchment-lined rimmed baking sheet.
• Spoon filling onto center of dough, leaving a 2" border. Fold dough up and over filling, overlapping slightly and using parchment to help lift the dough. Brush dough with reserved egg wash, then sprinkle generously with coarse sugar. Chill for 10 minutes.
• Bake galette until filling is puffed and set and crust is golden brown, 25-30 minutes. If some of the filling leaks out, don't worry-just trim that off before serving. Let galette cool slightly. Serve with whipped cream.

APPLE-CRANBERRY GALETTE

Steps:

• Preheat oven to 375 degrees F.
• Roll the pie crust out into a 12-inch circle. Place the crust on a large baking sheet. Top the crust with apple slices and cranberries. Drizzle lemon juice over top. Sprinkle sugar over top. Pull up the sides of the crust slightly and roll over, covering the filling by about 1 inch.
• Bake 20 minutes, or until the crust is golden brown and the apples are tender.

PUFF PASTRY PINWHEEL COOKIES WITH JAM

Steps:

• Preheat oven to 400°F. Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16x13-inch rectangle. Trim edges neatly, forming 15x12-inch rectangle. Cut rectangle into twenty 3-inch squares. Using small sharp knife, make 1-inch-long diagonal cut in all 4 corners of 1 square, cutting toward center (do not cut through center). To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares.
• Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.
• Sprinkle cookies with powdered sugar, if desired. (Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.)

PEAR CRANBERRY GALETTE

Steps:

• Preheat oven to 350ºF.
• Lightly coat baking sheet with non stick cooking spray.
• In a medium bowl, mix together flour and salt.
• While stirring flour mixture briskly with fork, drizzle in oil a little at a time, stirring until mixture resembles coarse crumbs.
• Add almond extract and water a tablespoon at a time, adding just enough water for tough to come together.
• Shape dough into a disc.
• Wrap in in waxed paper or plastic; refrigerate one hour or until firm.
• While dough chills, peel pears and slice in half lengthwise.
• Core pears by cutting a V-shaped wedge lengthwise from the center of the cut side of each pear.
• Place the pear halves in a bowl of water mixed with a little lemon juice.
• On baking sheet, roll out dough int a rectangle.
• Drain pears and and slice thinly.
• Insert knife blade under the slices and lift onto dough.
• Repeat with remaining slices.
• Fold dough edges up and over pears about a 1/2 inch or so to form a border.
• You can leave the edge plain or notch or flute it like you would a pie crust if you choose to make it look fancy.
• This is an open fruit cake so Pears will not be entirely covered by dough.
• Sprinkle pears with Splenda.
• Brush pears with melted preserves.
• Sprinkle pears with cranberries and slivered almonds if using.
• Bake at 350ºF 30 minutes or until top is golden brown.
• Cool on wire rack.
• Slice into squares to serve.
• Can be served warm or room temperature.

APPLE AND CRANBERRY GALETTE

Steps:

• To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse for a few seconds until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.
• In a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and heat, stirring, until the sugar dissolves. Stir in the apple slices and simmer until opaque, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly.
• Add the cranberries to the juices in the fry pan and simmer until they start to pop, about 2 minutes. Transfer the cranberries to the bowl with the apples. Increase the heat to medium-high, boil the juices until reduced slightly and spoon over the fruit.
• Position 2 racks in the middle of the oven and preheat to 400°F
• Divide the ball of chilled pastry dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches in diameter. Fold each pastry round in half, transfer to separate baking sheets or pizza pans and unfold. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch border uncovered. Fold the border over the fruit, pleating the edges to form a broad rim. Lay thin slices of butter over the exposed fruit.
• Bake the galettes, switching the pans between the racks and rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes.
• Transfer the pans to wire racks and let the galettes cool completely on the pans. Cover and store at room temperature until ready to serve. Sprinkle with sugar just before serving. Makes two 9-inch galettes; serves 10 to 12.