Cranberry Apple Cream Cheese Galette

 Christmas morning with my family has got to be the very best moment of Christmas. Its the only day I truly love waking up early.
Having an easy and delicious treat ready for Christmas morning is a tradition I love and so does my family. The perfect flaky buttery pie dough filled with tart cranberries and apples and topped with sweet creamy vanilla laced cream cheese is this years festive Christmas morning treat. Galettes remind me of a giant Danish, but a thousand times better !!
Cook’s Illustrated Vodka pie Crust is what used. Fool proof and one of my favorites to use. Don’t worry you can’t taste any Vodka, as it cooks off during the baking process. on a well floured service your dough out. then gently fold and place on a sheet pan lined with parchment or a baking mat.
Once your filling has is cooled down, use a slotted spoon to scoop it on to the rolled out dough. This will help drain some excess liquid from filling. Tip: Reserve that delicious Cooking liquid to make a Festive Libation for later.
 On my galette I brushed the edges with an egg wash and sprinkle it with Turbinado sugar ( sugar in the raw) to give it an extra special crunch. Make sure to make your pie crust first. So that it can chill.
I hope you enjoy this recipe and feel free to experiment and substitute any fruit .


DIRECTIONS FOR: Cranberry-Apple Cream cheese Galette

Makes two 9 inch pies


  • 1 pound of fresh whole Cranberries
  • 4 Granny smith apples. peeled and diced
  • 1 large Orange. The zest and juice
  • 1 tbsp. of Vanilla extract
  • 1 tsp Cinnamon
  • 1&1/2 cup of sugar
  • 1/4 tsp of kosher salt
  • 2 tbsp. of cornstarch and 2 tbsp. water (dissolve together make a slurry)
  • 1 egg
  • 1 tbsp. of Turbinado sugar ( raw sugar)
  • 1 (8 oz.) pack of Cream cheese, Softened at room temp
  • 1/2 cup of Powdered sugar
  • 1 tsp of Vanilla extract


  • 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
  • 1 teaspoon table salt
  • 2 tablespoons sugar
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
  • 1/2 cup cold vegetable shortening, cut into 4 pieces
  • 1/4 cup cold vodka
  • 1/4 cup cold water


  1. In a medium sized pot add Cranberries, diced apples, Orange zest and juice, sugar and salt. Stir and cook on medium heat for 15 minuets.
  2. Turn heat to low, add Vanilla, Cinnamon and Cornstarch slurry. Stir and simmer for 5 minuets or until Cranberry mixture starts to thicken.
  3. Pour into glass bowl and allow to cool completely.
  4. In a mixing bowl or Kitchen Aid add soft cream cheese, powdered sugar and vanilla. Blend till well incorporated. Set aside or refrigerate for later use.
  5. Pre-heat oven to 400 degrees
  6. On a clean surface, Sprinkle a handful of flour. Unwrap pie crust and dust with a bit more flour. Roll out into a 14 inch round.
  7. Place rolled out pie crust onto a sheet pan lined with Parchment paper or a baking mat.
  8. Fill with half the Cran-apple mixture, making sure to leave a 2 inch edge. Fold over dough edges on top of fruit. Repeat twice for two pies. ( see pictures).
  9. Brush edges of pie of egg and sprinkle with raw sugar.
  10. Place in preheated oven and bake for 25 minuets, should be golden brown.
  11. Let Galettes completely cool. Then add half of Cream cheese mix to each . Drizzle with a bit of that thickened coking liquid for fancy touch.

Pie Crust:

  1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

  2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.


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