November 29, 2012 by: Christina Lane

Pear Cranberry & White Chocolate Crisp

Name: Strawberry Galette
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 1 small 6" galette
Ingredients: 1/2 cup unbleached flour; 1 teaspoon sugar; 1/8 teaspoon salt; 2 tablespoons cold unsalted butter, diced; 1/4 teaspoon white vinegar; 2-3 tablespoons cold water; 1 1/2 cups sliced ripe strawberries; 1 teaspoon rose water; 2 teaspoons unbleached flour; 4 teaspoons sugar, plus extra for topping; splash of milk for brushing on the crust

Yum

Got leftover cranberries? Yeah, me too. After cooking the entire Thanksgiving meal, I’ve got more leftovers and produce in my fridge than I ever thought possible. Luckily, Kathleen King to the rescue again with another recipe from Baking for Friends. I halved her small recipe for pear cranberry crisp studded with chocolate chips to come up with a dessert for two version. I swapped white chocolate chips for the semisweet and gobbled up this sweet crispy bowl of deliciousness.

Cranberries and white chocolate were meant for each other. Stay tuned on that combo, my friends.

I hope you entered my giveaway (don’t worry, there’s still time to enter ’til next Monday). But but but, I have another treat for you! If you want to buy Kathleen’s latest book, I have a nice coupon code for you: enter ‘BAKEOFF’ and you’ll get $5 off your order here. Trust me, you need this book in your entertainment repertoire.

Yield: 1 small 6" galette

Strawberry Galette

Makes 1 small 6" crostata

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

For the crust:

1/2 cup unbleached flour
1 teaspoon sugar
1/8 teaspoon salt
2 tablespoons cold unsalted butter, diced
1/4 teaspoon white vinegar
2-3 tablespoons cold water

For the filling:

1 1/2 cups sliced ripe strawberries
1 teaspoon rose water
2 teaspoons unbleached flour
4 teaspoons sugar, plus extra for topping
splash of milk for brushing on the crust

Instructions

First, make the crust: In a medium bowl, stir together lightly the flour, sugar and salt. Add the butter and blend with a pastry cutter or two knives. Once the butter is smaller than peas, add the vinegar and cold water, 1 tablespoon at a time until a moist dough forms. It should clump together when squeezed in your hand but not be overly wet. Form the dough into a ball, flatten it into a disk, then wrap in plastic before storing in the fridge for 20 minutes.
Meanwhile, stir the sliced strawberries, rose water, flour and sugar together in a bowl. Let sit while you roll out the dough. Preheat the oven to 375°.
To roll out the dough, place a piece of parchment paper on the counter. Gradually roll out the dough to a 9” circle, taking your time to turn the dough a quarter turn each time after rolling in one direction. Transfer the parchment paper and dough directly onto a baking sheet. Mound the strawberries in the center of the dough, leaving a 2” border. Fold up the edges of the dough onto the strawberries. Make sure you do not have too many areas for the strawberry juices to escape, although some will inevitably. Brush the dough with milk, then sprinkle extra sugar over top. Bake for 40 minutes. I find the crust is the flakiest if it is served at room temperature.

Yum

Comments

Kathryn says
November 29, 2012 at 6:21 am
Such a lovely idea to use pear - I've seen a lot of apple and cranberry recipes recently but this sounds so interesting (especially with the addition of the white chocolate chips!).
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Paula says
November 29, 2012 at 10:09 am
Pear and cranberries sound wonderful and this looks wonderful!
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claire @ the realistic nutritionist says
November 29, 2012 at 10:35 am
What a gorgeous, seasonal dessert!
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Julia {The Roasted Root} says
November 29, 2012 at 11:18 am
I love fruity crisps and strangely enough, my manly boyfriend prefers fruit crisps and crumbles over heavy chocolate/creamy treats, so this is definitely a recipe we would both enjoy! I've never made a baked treat using cranberries, so I'm excited to try this!!
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Heather (Heather's Dish) says
November 29, 2012 at 3:58 pm
I literally have every.single.ingredient - that means it's meant to be, right?
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Kimby says
November 29, 2012 at 5:59 pm
I didn't make cranberries for Thanksgiving this year, Christina, because there's only two of us and I didn't want a bunch of leftovers. Silly me. Now I know what to do with them, thanks!
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Stephie @ Eat Your Heart Out says
November 29, 2012 at 6:52 pm
Stressful day at work, so you know what? This is going in my oven RIGHT NOW. And I'm going to eat it ALL and call it a dessert for one. Because I can and because I think you'd encourage me to do so. :-)
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honeywhatscooking says
November 30, 2012 at 1:41 am
this looks lovely my friend, love cranberries this time of year.
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Vespa woolf says
November 30, 2012 at 6:50 am
We love pears and cranberries--such as nice complement--but we've never added white chocolate to the mix. We look forward to trying this! What beautiful photos, btw. : )
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Erin @ Texanerin Baking says
December 2, 2012 at 4:05 pm
Cranberry and white chocolate is one of the best combos ever! Love these little crisps. So cute. :)
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Jenny @ BAKE says
December 3, 2012 at 8:35 am
this looks delicious! I love how vibrant the cranberries are in the dish!
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Jessica@AKitchenAddiction says
December 5, 2012 at 8:53 am
I love cranberries and white chocolate! I can only imagine how good that combination would be with pears in a crisp!
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Jayne says
December 7, 2012 at 12:05 am
Lady, I was going to make cranberry sauce with the little bit of totally expensive cranberries I have. You just ruined my plans!
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Jayne says
December 7, 2012 at 12:05 am
btw, I'm so going to add coconut flakes in mine.
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Leanna R says
December 8, 2012 at 3:50 am
I made these for breakfast and they were wonderful. Now I need more.
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Mel says
December 8, 2012 at 9:59 pm
Ok, where I have I been? I've never really thought to make a crisp out of cranberries...AND add white chocolate. I think it's brilliant. Love it, Christina!
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