Cranberry Orange Galette

by Kate on December 4, 2015

Cranberry Orange Galette -

Holiday baking is now in full swing! I have nothing but cookies, pies, tarts and cakes on the brain. I’m churning ideas over in my head that I cannot wait to serve family and friends this holiday season. This Cranberry Orange Galette is definitely rocketing to the top of my holiday baking list. Fresh cranberries, dried cranberries, orange and warm holiday spices enveloped in buttery pie crust made with Kerrygold butter and King Arthur Flour. High quality ingredients mean you’ll get the flakiest, tastiest crust to complement your beautiful cranberry orange filling.

Cranberry Orange Galette -

This is going to be the easiest holiday pie recipe you make all season thanks to its freeform nature. No slipping anything into pie plate or fussing with a top crust. Simply roll out your pie dough on parchment paper, pile the filling in the middle and bring up the edges around the filling. Pie made. Pop it on a baking sheet and viola! Rustic, quick easy pie.

With so much to do around the holidays, dessert doesn’t need to be another stressor. Tart and sweet with crunchy walnuts, notes of cinnamon and brown sugar, this Cranberry Orange Galette is sure to please everyone gathered around your holiday table this year.

Cranberry Orange Galette -



**Disclosure: I received Kerrygold butter for the purposes of creating this delicious recipe but I was not otherwise compensated for my work. I truly adore all things Kerrygold and King Arthur Flour.

Cranberry Orange Galette

Cranberry Orange Galette

This sweet and tart orange cranberry galette is an easy to make free form pie perfect for entertaining.


  • 8 tablespoons Kerrygold unsalted butter, cold
  • 1 1/3 cups King Arthur Flour Pastry Flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking powder
  • 9 tablespoons cream cheese, cold
  • 1 1/2 tablespoons ice water
  • 1 1/2 teaspoons cider vinegar
  • Filling:
  • 3 cups fresh cranberries, halved
  • 1 cup dried cranberries
  • 1/4 cup orange marmalade
  • 3/4 cup finely chopped walnuts
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 1 teaspoon water
  • 1 tablespoon coarse sugar


    Make Crust:
  1. Cut the butter into small pieces. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
  2. Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine.
  3. Cut the cream cheese into tablespoon size pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until butter pieces are large pea size.
  4. Drizzle in the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will not come together. Return the mixture to the gallon-size plastic bag.
  5. Knead the mixture inside the bag by alternately pressing it, from one side of the bag to the other with the knuckles and heels of your hands until the mixture holds together in one piece.
  6. Transfer the dough to a large piece of plastic wrap, flatten it into a disc and refrigerate for at least 45 minutes, preferably overnight.
  7. Prepare Filling:
  8. In a large bowl, stir together both cranberries, orange marmalade, walnuts, both sugars and cinnamon.
  9. Assemble Galette:
  10. Preheat oven to 375 degrees.
  11. On a lightly floured sheet of parchment paper, quickly roll out dough disk to 18-inch diameter. If the dough softens, refrigerate 30 minutes then continue rolling. Transfer dough circle on parchment paper to a baking sheet.
  12. Mound the filling in the center of the dough and spread evenly around the center, leaving a 2-inch border. Fold the edge over the edge of the filling, pleating as your go around.
  13. Whisk together egg with water. Brush the edges of the galette with egg wash and sprinkle with coarse sugar.
  14. Bake in preheated oven for 30-40 minutes until golden brown. Cool on a wire rack.


Crust recipe from Epicurious

{ 2 comments… read them below or add one }

Roxana December 4, 2015 at 3:30 pm

This galette is absolutely stunning, beautiful job!


Kate December 4, 2015 at 4:38 pm

Thank you so much Roxana! I love the ease of galettes yet they’re still so beautiful when finished.


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