Apple Cranberry Galette
By Lenox Bakery
Apple Cranberry Galette
By Lenox Bakery
- Crust Recipe:
- 2 ½ cups All Purpose Flour
- ½ teaspoon Sugar
- 1 cup (2 Sticks) Cold Butter
- ¼ c- 1/3c Ice Water
- ½ teaspoon Salt
- Egg wash:
- 1 Egg
- 1 teaspoon Water
- Apple Cranberry Filling:
- 5 Small or 3 Large Granny Smith Apples- Cored, Peeled and Sliced
- ½ cup Granulated Sugar
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Orange Juice
- ⅓cup Cranberries
- 1 tablespoon Flour
- 1 tablespoon Butter
How to Prepare the Crust
Cut and cube the butter. Place the cubed butter in the freezer while you gather the remaining ingredients for the crust.
In a large bowl, measure out the flour, sugar, and salt and mix together.
Add the cold butter to the flour mixture and work the butter into the flour with your 2 forks, a pastry cutter or your hands. (A pastry cutter will cut down a lot of the work and make the process a lot quicker) Keep going until the mixture starts to develop coarse crumbs. The mixture should have some pea-sized pieces of butter but other larger pieces of butter are perfectly fine.
Add the cold water to the mixture 1 tablespoon at a time until the dough is just moistened. With your hands press the dough together until smooth.
Place the dough in plastic wrap and place in the fridge until ready to use.
How to Prepare the Apple Cranberry Filling
Core, cut and slice 5 apples into uniform slices, place into a mixing bowl.
Add the cranberries, sugar, cinnamon, orange juice and flour into the bowl with the apples. Mix until the fruit is well coated.
Assembly
Preheat the oven to 400 degrees Fahrenheit.
Roll out the galette dough into a 10-inch circle (it can be ragged)
Transfer the dough to a sheet pan lined with parchment paper.
Add the Apple/ Cranberry filling to the rolled-out galette dough leaving about 1 ½ inch border. Evenly spread out the filling.
Fold the edges over the fruit and pleat the edges to hold it together. Dot the top of the galette with the remaining tablespoon of butter.
For the egg wash, add the egg and water together. Using a pastry brush, brush the edges of the galette.
Bake for 35-45 minutes or until the galette is golden brown.
Allow to cool for 15 minutes. Serve warm with whipped cream or your favorite ice cream.
Cut and cube the butter. Place the cubed butter in the freezer while you gather the remaining ingredients for the crust.
In a large bowl, measure out the flour, sugar, and salt and mix together.
Add the cold butter to the flour mixture and work the butter into the flour with your 2 forks, a pastry cutter or your hands. (A pastry cutter will cut down a lot of the work and make the process a lot quicker) Keep going until the mixture starts to develop coarse crumbs. The mixture should have some pea-sized pieces of butter but other larger pieces of butter are perfectly fine.
Add the cold water to the mixture 1 tablespoon at a time until the dough is just moistened. With your hands press the dough together until smooth.
Place the dough in plastic wrap and place in the fridge until ready to use.
How to Prepare the Apple Cranberry Filling
Core, cut and slice 5 apples into uniform slices, place into a mixing bowl.
Add the cranberries, sugar, cinnamon, orange juice and flour into the bowl with the apples. Mix until the fruit is well coated.
Assembly
Preheat the oven to 400 degrees Fahrenheit.
Roll out the galette dough into a 10-inch circle (it can be ragged)
Transfer the dough to a sheet pan lined with parchment paper.
Add the Apple/ Cranberry filling to the rolled-out galette dough leaving about 1 ½ inch border. Evenly spread out the filling.
Fold the edges over the fruit and pleat the edges to hold it together. Dot the top of the galette with the remaining tablespoon of butter.
For the egg wash, add the egg and water together. Using a pastry brush, brush the edges of the galette.
Bake for 35-45 minutes or until the galette is golden brown.
Allow to cool for 15 minutes. Serve warm with whipped cream or your favorite ice cream.