Email to Stella      

Pear and Cranberry Galette

Source of Recipe

Family Circle via USAToday.com - posted to Mimi's Exchange by Shunick


List of Ingredients

For the Cream Cheese Pastry:
1 cup all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon salt
1/4 cup Neufchatel cheese -- (1/3 less fat), chilled
2 tablespoons vegetable shortening -- Crisco, chilled
3 tablespoons cold water
For the Cranberry-Pear Filling:
1/3 cup dried cranberries
2 tablespoons brandy
1 tablespoon water
3 medium Bartlett pears -- (about 1 1/2 pounds total), peeled, cored and thinly sliced
2 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger




Recipe

For the pastry: 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.


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


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.


Heat oven to 400° F.


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.


Bake until pears are tender and pastry is browned, about 40 minutes.