Cranberry Galette with Hazelnut Crust

This Cranberry Galette is the simple holiday dessert you’re looking for. Add vanilla ice cream or whipped cream to this jewel-toned berry galette, and you’ve got a cranberry dessert festive enough for Thanksgiving, Friendsgiving, or any time you need a dessert that transports well.

Read on for all the detailed tips and tricks for making a galette with a hazelnut pie dough. Or just grab your bag of cranberries, hit that purple Jump to Recipe button, and let’s make this cranberry galette recipe tonight!

Ingredients

This cranberry galette was inspired by my favorite jalapeño cranberry sauce (minus the jalapeño, of course) and the nut crust from my blackberry curd tart. Use fresh cranberries or a bag of frozen cranberries you tucked away in the fall!

The hazelnut flour in the galette crust adds flavor and texture. I buy it for convenience, but you can make your own by finely grinding peeled hazelnuts – here’s the best way to peel hazelnuts to remove all the bitter skin.

Use cold butter whenever you’re making pie crusts, rough puff pastry, or scones to get flaky, tender pastry.

Recipe tips and tricks

A galette is one of those desserts I make when I want something special but don’t want to fuss. It’s a free-form pie that’s totally forgiving of my inability to roll pie dough out in a perfect circle..

You can make the galette dough in a food processor (my choice), a stand mixer, or by hand. Whisk together the all-purpose flour, hazelnut flour, powdered sugar, and salt, making sure to get rid of all the clumps.

Cut in the cold butter just until you get pea-sized pieces. Slowly mix in the heavy cream until the dough just starts to comes together when you pinch a bit between your fingers.

If you’re using a food processor, turn the hazelnut dough mixture into a clean bowl and gently work the dough until it all comes together. Form into a disk, wrap with plastic wrap, and chill for at least one hour. You can store the dough in the refrigerator for up to three days or double-wrapped in the freezer for three months.

While the dough is chilling, stir together the cranberries, brown sugar, orange zest and juice, and cinnamon. There’s no need to thaw frozen cranberries, if that’s what you’re using.

When you’re ready to bake your cranberry galette, heat your oven to 375°F. If you have a pizza stone, put it on a rack in the middle of the oven. The stone works best to prevent a soggy bottom.

Roll the chilled dough about an eighth of an inch thick into a 14 to 16 inch circle on a lightly floured countertop or cutting board. Transfer the dough circle to a sheet of parchment paper on a sheet pan – it’s ok if there’s a bit of overhang at this point – and evenly spread the remaining quarter cup of hazelnut flour, leaving a border that’s two inches or so.

Spoon the cranberry filling on top of the hazelnut flour. Then fold the edges up and over the fruit, pleating it over itself.

Because the cranberry filling becomes a jammy cranberry sauce, I recommend pressing down well around the galette dough to seal it. I also fold up the edges of my parchment paper to make a dam in case I have any leakage.

Brush the dough with beaten egg and sprinkle on a bit of sugar, if you like. If you have a pizza stone, transfer the cranberry galette and parchment directly to the stone. Otherwise, slide the pan into the oven and bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbling.

Let your berry galette cool a few minutes, and serve warm or at room temperature with ice cream or whipped cream. Store the galette covered, at room temperature, for up to three days.

Recipe FAQs

Related pie and pastry recipes

Check out other pie and pastry recipes from the archives, like: