Apple and Cranberry Galette
This free-form galette captures the essence of the season with buttery, flaky pastry wrapped around a filling of apples and tart cranberries, warmly spiced with cinnamon and nutmeg. Effortless yet impressive, it’s the perfect dessert for a cozy fall brunch or holiday table.
Directions
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Prepare the Filling: In a medium bowl, toss the apple slices and cranberries with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Set aside to macerate.
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Assemble the Galette: Preheat the oven to 400°F (or follow the pastry package directions). On a parchment-lined baking sheet, roll out the premade pastry into an approximate 12-inch circle. Use a slotted spoon to lift the fruit, draining any excess juice, and pile it in the center of the pastry, leaving a 2-inch border around the edges. Gently fold the edges over the filling, pleating to create a rustic, free-form shape.
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Finish and Bake: Brush the pastry edges with beaten egg and sprinkle with coarse sparkling sugar if desired. Bake for 25–30 minutes, or until the pastry is golden and the fruit is bubbly.
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Serve: Allow the galette to cool slightly and set before slicing. Serve warm or at room temperature, optionally with whipped cream or ice cream.
From Shawnie's class “Autumn Harvest Brunch”
