PEAR AND CRANBERRY MINI GALETTES
MINI GALETTES. It’s a good thing they’re personal sized, cause you won’t want to share these!
These little galettes are everything you want in a dessert—warm, flaky crust, tart cranberry sauce, and sweet, juicy pears, all perfectly portioned for an individual treat. With each bite, you get that perfect balance of sweet and tangy, plus a hint of cinnamon and nutmeg to make it extra cozy. They’re ideal for holiday gatherings or a cozy night in. Trust me, these are bound to be a new favorite!
Cranberry And Pear Mini Galettes
Yield: 4 Galettes
Prep time: 20 MinCook time: 1 HourInactive time: 1 H & 30 MTotal time: 2 H & 50 M
Ingredients
FOR THE DOUGH
FOR THE FILLING
KITCHEN ITEMS
Instructions
TO MAKE YOUR DOUGH
- In your stand mixer over medium speed, combine your flour, sugar, salt, and butter. Mix for about 10 seconds and then add in your cold water.
- Mix until you have a dough-like consistency—about 1 minute.
- Cut into 4 even pieces.
- Use your hands to ball each piece of dough. Form them into disks and then individually wrap them with your plastic wrap.
- Refrigerate till chilled—about 1 1/2 hours.
TO MAKE YOUR CRANBERRY FILLING
- In a saucepan over medium heat, add 1/2 cup of water. Then add the cranberries, white sugar, cinnamon, nutmeg, vanilla, and a pinch of salt. Cook until the cranberries burst and the mixture thickens into a Thanksgiving-style cranberry sauce.
- Remove from heat and let sit until you are ready to use it.
TO MAKE YOUR GALETTES
- Remove the dough from the fridge and let it sit at room temperature until it softens slightly, just enough to roll out.
- Preheat your oven to 350°F.
- Lightly dust your workstation and rolling pin with flour.
- Working with one piece at a time, roll the dough on the floured surface until it’s about 1/4 inch thick.
- Line a cookie sheet with a silicone baking mat. Carefully transfer the rolled-out dough onto the baking sheet by rolling it onto your rolling pin (like a paper towel roll) and unrolling it onto the mat.
- Sprinkle cornstarch over the center of the dough where the filling will go, leaving a 1 1/2-inch border around the edges.
- Spread about 1/4 cup of cranberry sauce over the cornstarch in an even layer.
- Arrange the pear slices in an overlapping spiral or circle over the cranberry sauce.
- Fold the edges of the dough over the outer edges of the pears.
- In a small bowl, mix 1 teaspoon of cinnamon with a pinch of nutmeg, then sprinkle a little over the pears.
- Use a pastry brush to apply egg wash to the exposed dough edges (the crust).
- Generously sprinkle Turbinado sugar over the crust, pressing it in gently with your hands.
- Bake for 1 hour, or until the crust is golden brown.
- Transfer the galette to a cooling rack and allow it to cool to room temperature before serving.
