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Print Recipe
Galette with Cranberries and Nuts Recipe
Wonderful galette with fresh cranberries and walnuts, minimum test - maximum taste! I think that with the finished puff pastry will be very good.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. In a bowl combine 150 g of white sugar and brown. In the original it is recommended to use the smallest sugar or grind granulated sugar in the processor, which I did. Nervous further not to read) the Cranberries rinse I... cut into halves. It is more convenient to use a ceramic knife.
    In a bowl combine 150 g of white sugar and brown. In the original it is recommended to use the smallest sugar or grind granulated sugar in the processor, which I did. Nervous further not to read) the Cranberries rinse I... cut into halves. It is more convenient to use a ceramic knife.
  2. Gently mix the cranberries with sugar, cover with a film and refrigerate for at least a couple of hours, preferably overnight.
    Gently mix the cranberries with sugar, cover with a film and refrigerate for at least a couple of hours, preferably overnight.
  3. In the processor, combine flour, salt, 1 tablespoon of sugar and butter.
    In the processor, combine flour, salt, 1 tablespoon of sugar and butter.
  4. Grind to a state of crumbs, then slowly add ice water, starting with 1 tablespoon, a maximum of 3 tablespoons. l. The resulting dough is rolled into a ball, wrapped in a film and put in the refrigerator for 1 hour.
    Grind to a state of crumbs, then slowly add ice water, starting with 1 tablespoon, a maximum of 3 tablespoons. l. The resulting dough is rolled into a ball, wrapped in a film and put in the refrigerator for 1 hour.
  5. Walnuts to chop into large pieces. Mix with cranberries.
    Walnuts to chop into large pieces. Mix with cranberries.
  6. The cooled dough is rolled into a circle with a diameter of about 35 cm, put the filling, retreating about 3 cm from the edge. Wrap the edges up to the top.
    The cooled dough is rolled into a circle with a diameter of about 35 cm, put the filling, retreating about 3 cm from the edge. Wrap the edges up to the top.
  7. The edges of the galette moisten with water and sprinkle with sugar. Foil, cut a circle with a diameter of CA. 25 cm (open size of the filling), put on top. Put in a preheated oven at 210 degrees for 35-40 minutes on the lower level.
    The edges of the galette moisten with water and sprinkle with sugar.
Foil, cut a circle with a diameter of CA. 25 cm (open size of the filling), put on top. Put in a preheated oven at 210 degrees for 35-40 minutes on the lower level.
  8. If after 30 minutes the edges are heavily browned, you can close on top of another sheet of foil whole Galette. At the end of cooking remove from oven and cool, and even better a bit of dry - leave at room temperature for half an hour. Sprinkle the edges with powdered sugar.
    If after 30 minutes the edges are heavily browned, you can close on top of another sheet of foil whole Galette.
At the end of cooking remove from oven and cool, and even better a bit of dry - leave at room temperature for half an hour. Sprinkle the edges with powdered sugar.
  9. Serve with whipped cream or a scoop of vanilla ice cream.
    Serve with whipped cream or a scoop of vanilla ice cream.

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