Apple Cranberry Mini Galettes-The Little Shop of Olive Oils

Apple Cranberry Mini Galettes


  • 2 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1/2 cup Butter Premium Extra Virgin Olive Oil 
  • 4-6 tbsp Ice Water
  • 1/2 tsp Salt
  • 2 medium Apples, peeled, cored, and thinly sliced
  • 1/2 cup Fresh or Frozen Cranberries
  • 1/4 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 Tbsp Lemon Juice
  • 1 Egg, beaten (for egg wash)
  • Coarse Sugar, for sprinkling
  • Whipped Cream or Ice Cream, for serving (optional)


  • In a large mixing bowl, combine the flour, granulated sugar, and salt.
  • Slowly drizzle in the EVOO, mixing continuously until the dough starts to come together.
  • Gradually add the ice water, one tablespoon at a time, mixing until the dough forms a ball. You may not need all the water.
  • Divide the dough into 4 equal portions and shape them into disks.
  • Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
  • In a mixing bowl, combine the sliced apples, cranberries, brown sugar, cinnamon, nutmeg, and lemon juice.
  • Toss well to combine and set aside. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out each dough disk into a rough 6-inch circle.
  • Divide the fruit mixture among the dough circles, leaving a 1-inch border around the edges.
  • Fold the edges of the dough over the fruit to create a rustic, pleated look, leaving the center exposed.
  • Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar.
  • Place the galettes on the prepared baking sheet.
  • Bake in the preheated oven for about 25-30 minutes, or until the crust is golden brown and the fruit is tender.
  • Allow the galettes to cool slightly before serving.
  • Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of ice cream.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.