This rustic puff pastry apple cranberry galette is an easy fall dessert, perfect for the holidays! Fresh sweet apples, tart cranberries, and hints of cinnamon fill a buttery, flaky crust in this easy free-form pie.
3 to 4mediumapples,peeled, cored and very thinly sliced
1tablespoonlemon juice,freshly squeezed
1tablespoonflour,gluten-free if necessary
2tablespoonsbrown sugar,or coconut sugar
1teaspoonground cinnamon
¼teaspoonground nutmeg
1teasoonpure vanilla extract
⅓cupcranberries,fresh or frozen
1egg,whisked with a splash of water to make an egg wash
turbinado sugar or granulated sugar
Instructions
Make the filling: Peel, core and slice the apples very thinly, less than ¼ inch thick. Add them to a large bowl and toss them with lemon juice, vanilla, and a mixture of flour, sugar, cinnamon, and nutmeg. If you'd prefer to keep the apple slices together in quarters as shown in the photo, (simply for presentation) just sprinkle the filling ingredients on top of the sliced quarters.
Prepare the pastry: On a parchment paper lined baking sheet, using a rolling pin, gently roll a block of puff pastry into a square about 10 inches square. Your brand of puff pastry may already come pre-rolled. Cut a large circle from the square (I trace around my largest saucepan lid.)
Leaving a 2-inch border either pile the apple slices in the center, or arrange the sliced apple quarters on the dough. Poke cranberries into all the nooks and crannies.
Gently fold the edges of the pastry over the filling, overlapping them as you work your way around. Use the parchment paper to help lift the dough gently as you work.
Brush the edges of the pastry with a beaten egg mixed with a tablespoon of water. You won't need to use all the egg mixture. Sprinkle with granulated sugar, turbinado sugar or demerara sugar.
Bake at 375°F. for 35 - 40 minutes or until the crust is golden brown and the filling is bubbling. Cool for 10 minutes before slicing with a sharp knife.
Notes
Place a sheet of parchment paper under the pastry before rolling it out and filling it. Not only will it make for easier cleanup, but you can use the parchment paper as a support to help fold the edges of the dough.Puff pastry thaws quickly and tends to break if it becomes too warm. If you find the pastry is tearing, put the baking sheet with the galette in the fridge for 10 - 15 minutes. Chilling the galette for 10 to 15 minutes before baking often helps the pastry to rise higher, too!