Spelt Cranberry Brie Mini Galettes are small open-faced pastries made with a nutty spelt crust, folded around melted brie and tart cranberry sauce, then baked until the edges turn golden and crisp.
The crust stays light and slightly nutty, not heavy, thanks to the spelt flour. Once chilled, the dough holds its shape, so the pleats stay defined instead of collapsing in the oven.
You can prepare the dough and filling separately a day ahead. That keeps the actual baking time short when guests arrive.
These galettes work for a holiday appetizer table or a quiet evening with a glass of wine. The balance of sweet cranberry and salty, melted brie stays simple, not fussy.
Why You’ll Love This Recipe
- Nutty spelt crust stays light, not heavy
- Dough and filling prep ahead for busy days
- Melted brie and cranberry balance sweet and salty
- Individual portions bake fast for easy serving
Ingredient Notes
- spelt flour: Whole spelt flour gives the crust a nutty flavor and holds together well. Swap up to half with all-purpose if the dough feels too crumbly.
- butter: Keep butter cold and cubed so the crust bakes up flaky, not dense.
- brie: Use a firm, cold wheel of brie so it slices cleanly instead of smearing.
- cranberry sauce: Whole berry cranberry sauce holds its shape better than smooth jelly once baked.
- rosemary: Fresh rosemary adds a savory edge that cuts the sweetness of the cranberry.
- egg wash: One beaten egg brushed on the pastry edges gives the crust its deep golden color.
- honey: A light drizzle after baking rounds out the salty brie without adding much sweetness.
- walnuts: Chopped walnuts add crunch. Pecans work as a direct substitute.
Spelt Cranberry Brie Mini Galettes: Flaky and Baked
Description
These mini galettes use a simple spelt pastry, folded around melted brie and cranberry sauce, then baked until golden and crisp at the edges.
Ingredients
Spelt Pastry
Filling and Topping
Instructions
Make the Spelt Pastry
- Whisk the spelt flour, salt, and sugar together in a large mixing bowl.
- Cut in the cold, cubed butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with pea-sized bits of butter.
- Add the ice water 1 tablespoon at a time, mixing gently with a fork, until the dough just holds together when pressed.
- Turn the dough out, divide into 8 equal pieces, and shape each into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Assemble and Bake the Galettes
- Heat the oven to 200 C / 400 F and line a 33 x 46 cm / 13 x 18-inch sheet pan with parchment paper.
- Roll each chilled dough disk on a lightly floured surface into a 12 cm / 5-inch round, about 3 mm thick.
- Place a slice of brie, about 25 g, in the center of each round, leaving a 2.5 cm / 1-inch border of bare dough.
- Spoon about 1 tablespoon of cranberry sauce over the brie and add a pinch of chopped rosemary.
- Fold the bare pastry edges up and over the filling, pleating as you go around, leaving the center open. Transfer to the sheet pan.
- Brush the folded pastry edges with the beaten egg.
- Bake for 22 to 25 minutes, rotating the pan once, until the pastry is golden brown and the brie is melted and bubbling in the center.
- Cool on the pan for 5 minutes, then drizzle with honey and sprinkle with chopped walnuts. Serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 318kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 15g75%
- Cholesterol 55mg19%
- Sodium 300mg13%
- Potassium 164mg5%
- Total Carbohydrate 39g13%
- Dietary Fiber 4g16%
- Sugars 10g
- Protein 10g20%
- Vitamin A 300 IU
- Vitamin C 1 mg
- Calcium 55 mg
- Iron 1.5 mg
- Vitamin D 10 IU
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.15 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 25 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 120 mg
- Magnesium 20 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Chill dough 30 minutes minimum; skipping this makes pleats fall apart.
- Leave a 2.5 cm bare pastry border for a secure fold.
- Don't overfill the center or brie leaks out during baking.
- Rotate the pan halfway through baking for even browning.
