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 Galette with Cranberries and Nuts Recipe
A wonderful biscuit with fresh cranberries and walnuts, a minimum of dough - a maximum of taste! I think that with the finished puff pastry it will turn out very tasty.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. In a bowl, mix 150 g of white sugar and brown. In the original, it is recommended to use the smallest sugar or grind granulated sugar in a combine, which I did. I'm nervous not to read further) Wash the cranberries, I... cut them into halves. It is more convenient to use a ceramic knife.
    In a bowl, mix 150 g of white sugar and brown. In the original, it is recommended to use the smallest sugar or grind granulated sugar in a combine, which I did. I'm nervous not to read further) Wash the cranberries, I... cut them into halves. It is more convenient to use a ceramic knife.
  2. Gently mix the cranberries with sugar, cover with clingfilm and refrigerate for at least a couple of hours, preferably overnight.
    Gently mix the cranberries with sugar, cover with clingfilm and refrigerate for at least a couple of hours, preferably overnight.
  3. Combine flour, salt, 1 tablespoon of sugar and butter in a food processor.
    Combine flour, salt, 1 tablespoon of sugar and butter in a food processor.
  4. Grind to crumbs, then slowly add ice water, starting with 1 tablespoon, maximum 3 tablespoons. L. Roll the resulting dough into a ball, wrap it in a film and put it in the refrigerator for 1 hour.
    Grind to crumbs, then slowly add ice water, starting with 1 tablespoon, maximum 3 tablespoons. L. Roll the resulting dough into a ball, wrap it in a film and put it in the refrigerator for 1 hour.
  5. Chop walnuts into large pieces. Mix with cranberries.
    Chop walnuts into large pieces. Mix with cranberries.
  6. Roll out the cooled dough into a circle with a diameter of about 35 cm, lay out the filling, retreating about 3 cm from the edge. Wrap the edges up to the top.
    Roll out the cooled dough into a circle with a diameter of about 35 cm, lay out the filling, retreating about 3 cm from the edge. Wrap the edges up to the top.
  7. Moisten the edges of the biscuit with water and sprinkle with sugar. Cut out a circle with a diameter of about 25 cm from the foil (the open size of the filling), put it on top. Place in a preheated 210 degree oven for 35-40 minutes on the lower level.
    Moisten the edges of the biscuit with water and sprinkle with sugar. Cut out a circle with a diameter of about 25 cm from the foil (the open size of the filling), put it on top. Place in a preheated 210 degree oven for 35-40 minutes on the lower level.
  8. If the edges are heavily browned after 30 minutes, you can close the whole galette on top with another sheet of foil. At the end of cooking, remove from the oven and cool, or even better, dry a little - leave at room temperature for half an hour. Sprinkle the edges with powdered sugar.
    If the edges are heavily browned after 30 minutes, you can close the whole galette on top with another sheet of foil. At the end of cooking, remove from the oven and cool, or even better, dry a little - 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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