Leftover Cranberry Sauce [Cranberry-Poppyseed Galette]

cranberry poppyseed galette3

People seem to be most familiar with poppyseeds as a sprinkle on top of a milk bun, or as some other minimal garnish. These delicious little seeds are too rarely the star ingredient.

cranberry poppyseed galette4
cranberry poppyseed galette1

Really they taste like a mix between dairy and nuts, which makes them perfect for cakes and sweet fillings. I know and love the Eastern European desserts they feature prominently in — poppyseed cake, poppyseed roll, sweet poppyseed bread, rugelach, etc. You have to grind the seeds and soak them for a short time to get the best out of them.

I simply adore the milky richness of poppyseeds with tangy cranberries in this recipe. I was going to do this post ahead of Thanksgiving as a big dessert for your table, but then I realized that it’s the perfect recipe to use up leftover cranberry sauce. If you want to use your leftovers, swap them out for the cranberry preparation in the recipe.

Cranberry-Poppyseed Galette

For the crust:

3/4 cup chilled butter, cubed
2 cups all-purpose flour
1 tbsp. granulated sugar
pinch of salt
ice water, as needed

Combine flour, sugar, and salt in a large bowl. Mix well. Toss the cubes of butter in the flour to coat.

Work quickly. You don’t want your pastry to get warm. Cut the butter into the flour until you have pea-sized bits. Dribble ice water over the mixture, one teaspoon at a time. Using a fork, continuously lift in an upward motion through the mixture to incorporate the water. As the mixture begins to come together, use the fork to gently press it into a ball.

Be careful not to add too much water. Once the mixture comes together into a just-moist-enough dough ball, stop adding water. Form into a disc. Wrap tightly with plastic wrap. Place in the refrigerator. Allow to rest for at least 3 hours, but preferably overnight.

For the poppyseed filling:

¾ cup poppyseeds
1/4 cup granulated sugar
5 tbsp. whole milk
1 tbsp. unsalted butter
1 tsp. vanilla extract

Grind poppyseeds in a food processor until a meal forms. Remove and scrape into a small saucepot. Stir in sugar and milk and simmer, stirring often, until milk is absorbed. Stir in butter and vanilla. Cool completely before use.

For the cranberry filling:

2 1/2 cups fresh or frozen cranberries
1/4 cup granulated sugar
1/2 cup honey
1 tsp. vanilla extract
1 tsp. ground cinnamon

Toss all ingredients together until well combined.

For the assembly:

Preheat oven to 400F.

Roll out your disk of pastry into a 1/4-inch thick circle. Transfer to a parchment-lined baking sheet. Smear the poppyseed mixture onto the pastry in a thick layer, leaving a 2-inch border. Top the poppyseed mixture with the cranberrry mixture. Fold up the edges of the pastry around the filling. Poke the pastry with the tines of a fork in several places. Brush pastry with a bit of milk.

Bale in 400F oven for 15 minutes. Reduce heat to 375F and continue to bake for 20 minutes, or until the crust is golden brown.


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