A lovely and festive dessert with the natural sweetness of apple throughout, and the cranberries burst with their tart flavour, are embedded in creamy brie makes this oh so delicious. All folded into a buttery pastry that is so flaky and delicious with each bite.
French Galette’s are such a a lovely option and have been so popular in the last few years and after making them, I can completely understand why. My family and guests just love them!
I have made hundreds and hundreds of pies over the years and I have to say the pastry recipe I use is the best, and I may be bias but I have had many people say, it’s the absolutely delicious. It’s so good, with these buttery layers that are so light and flaky! I highly recommend you try it! You can find the full recipe of the Perfect Pie Pastry on my website.
The options are endless when is comes to making a savory galette, and all it takes is thinking of the different ingredients, spices and herbs and which ones compliment each other the best. Have fun!
RECIPE INGREDIENTS
Pastry:
- flour
- sugar
- salt
- unsalted butter: make sure your butter is very cold, sometimes I have popped it in the freezer for 15 minutes before grating.
- ice water: if measure your water then add ice cubes, the measurement may increase slightly as it melts but just adjust it when adding it to the flour mixture.
Filling:
- apples – I used Golden Delicious; other options are honey crisp, ginger gold
- lemon juice: prevents the apples from browning
- sugar
- flour
- cinnamon
- cranberries
- brie
- egg
- fresh rosemary
- walnuts (optional)
SUGGESTIONS:
Apples are a perfect fall fruit to add to this galette. The Golden Delicious apples are a sweeter apple that needs very little sugar. Even though the cranberries are tart, my preference I like the flavour of both, and the creamy brie sets the flavours and texture perfectly.
Allow the pastry dough to rest for at least 30 minutes in the refrigerator, this allows the gluten to relax and avoids the shrinking and it actually creates a buttery pastry.
Make sure you add parchment paper to your baking pan for easy clean up, and the cranberries and brie will spread.
If you use frozen cranberries, don’t thaw them before adding to the galette. Fresh is always an option.
I found dicing the apples allowed the cranberries and brie to sit much better when added to the galette.
STORING
This galette is best enjoyed fresh out of the oven, however it can be stored in the refrigerator in a container with a lid. To reheat, either in the oven at a warming temperature or microwave for 20-30 seconds.
Apple Cranberry Brie Galette
Equipment
- large baking sheet
Ingredients
Crust:
- 1 1/3 cup all-purpose flour
- 1 tsp sugar
- 1/4 tsp salt
- 6 tbsp cold unsalted butter
- 5 tbsp ice water
Filling:
- 3 apples, peeled and diced (Golden Delicious)
- 1 tsp lemon juice
- 2 tbsp sugar
- 1 1/2 tbsp flour
- 1/2 tsp cinnamon
- 3/4 cup organic cranberries (fresh or frozen)
- 4 oz brie
- 1/4 cup chopped walnuts (optional)
- 1 sprig fresh rosemary
Instructions
- Pastry crust: In a medium bowl, combine flour, sugar and salt. Cut butter into pieces into the flour mixture, and using a pastry blender, a fork, or your hands break the cold butter into pea size pieces.
- In a measuring cup, add cold water and ice. Gradually add the ice water a little at a time, starting with 5 tablespoons and if it's too dry add another tablespoon, gathering the flour into the center of the bowl. I like to use my hands, and once the dough has formed a large disc, wrap in plastic saran and refrigerate for minimum 30 minutes or overnight. Handle the dough as little as possible to prevent it from becoming tough.
- Filling: In a large bowl, gently combine apples, lemon juice, sugar, and cinnamon.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Remove the pastry dough from the refrigerator, lightly flour a flat surface, and roll out the dough to a 12 inch circle. Then transfer to the lined baking sheet.
- Arrange the apple mixture, cranberries and brie evenly over the pastry dough leaving about 3 inches from the edges.
- Fold the edges inward toward the center, creating a pleated design. Then brush with egg wash. Bake for 40 minutes until the crust is golden and the apples have softened, cranberries are cooked and brie has melted.
- Allow to cool for about 15 minutes. Garnish with fresh rosemary and if so desired add chopped walnuts.
Nutrition
HOW TO MAKE THIS RECIPE
Pastry:
In a medium bowl, combine flour, sugar and salt. Cut butter into pieces into the flour mixture, and using a pastry blender, a fork, or your hands break the cold butter into pea size pieces. In a measuring cup, add cold water and ice. Gradually add the ice water a little at a time, gathering the flour into the center of the bowl. I like to use my hands, and once the dough has formed a large disc, wrap in plastic saran and refrigerate for minimum 30 minutes or overnight. Handle the dough as little as possible to prevent it from becoming tough.
In a large bowl, gently combine apples, lemon juice, sugar, and cinnamon. Preheat oven to 375°F. Line a baking pan with parchment paper. Remove the pastry dough from the refrigerator, lightly flour a flat surface, and roll out the dough to a 12 inch circle. Then transfer to the lined baking sheet.
Arrange the apple mixture, cranberries and brie evenly over the pastry dough leaving about 3 inches from the edges. Fold the edges inward toward the center, creating a pleated design. Then brush with egg wash. Bake for 40 minutes until the crust is golden and the apples have softened, cranberries are cooked and brie has melted.
Garnish this delicious galette with fresh rosemary and walnuts are optional. Serve it as a dessert or appetizer.
