Pear and Cranberry Galette

Pear and Cranberry Galette
Prep 20 mins Chill 30 mins Bake 400°F 40 mins

Ingredients

Cream Cheese Pastry
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup Neufchatel cream cheese (1/3 less fat), chilled
  • 2 tablespoons solid vegetable shortening, chilled
  • 3 tablespoons cold water
Cranberry-Pear Filling
  • 1/3 cup sweetened dried cranberries
  • 2 tablespoons brandy
  • 1 tablespoon water
  • 3 Bartlett pears (about 1-1/2 pounds total)
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

Make It

Cream Cheese Pastry:

1. In medium-size bowl, combine flour, granulated sugar and salt. With pastry blender or two knives, cut in cream cheese and shortening until coarse crumbs form. Sprinkle with cold water, 1 tablespoon at a time, until dough just holds together. Place on plastic wrap; shape into 6-inch disk; wrap well. Refrigerate 30 minutes.

Filling:

2. In small microwave-safe glass bowl, combine dried cranberries, brandy and water. Place in microwave oven and microwave on 100 percent power for 30 seconds; set aside.

3. Peel, halve and core pears. Cut into very thin slices. In large bowl, combine pear slices, brown sugar, cornstarch, cinnamon and ginger; mix well. Stir in plumped cranberries with any remaining liquid.

4. Heat oven to 400 degrees F.

5. On lightly floured surface with floured rolling pin, roll pastry into 13-inch circle. Carefully roll pastry onto rolling pin; unroll pastry onto large ungreased baking sheet. Mound pear filling onto center of dough, leaving about a 2-1/2-inch border all around. Fold pastry border up and partway over filling.

6. Bake in 400 degree F oven until pears are tender and pastry is browned, about 40 minutes.

Nutrition Facts

Amount Per Serving: cal. (kcal): 199, Fat, total (g): 5, chol. (mg): 5, sat. fat (g): 2, carb. (g): 34, fiber (g): 2, pro. (g): 3, sodium (mg): 105, Percent Daily Values are based on a 2,000 calorie diet.