Spelt Cranberry Brie Mini Galettes: Flaky and Baked

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

Hands pleating spelt pastry dough around brie and cranberry sauce on a floured marble counter, close-up texture visible.

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.

A linen-draped table with warm galettes on a platter, a glass of white wine, and a honey jar nearby.

Prep Time 20 mins

Cook Time 24 mins

Rest Time 30 mins

Total Time 1 hr 14 mins

Cooking Method: Oven

Cuisine: French

Courses: Appetizer

Difficulty: Medium

Cooking Temp: 200 C

Servings: 8

Estimated Cost: 1.80

Calories: 318

Best Season: Fall, Winter

Dietary: Contains dairy and egg, Contains gluten, contains nuts, Vegetarian

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

280 g spelt flour
1/2 tsp salt
1 tsp sugar
170 g unsalted butter (cold, cubed)
120 ice water (-150 ml)

Filling and Topping

200 g brie (sliced into 8 pieces)
150 g cranberry sauce (whole berry)
1 tsp fresh rosemary (chopped)
1 egg (large; beaten, for egg wash)
2 tbsp honey (for drizzling)
30 g walnuts (chopped)

Instructions

Make the Spelt Pastry

1
Whisk the spelt flour, salt, and sugar together in a large mixing bowl.
2
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.
3
Add the ice water 1 tablespoon at a time, mixing gently with a fork, until the dough just holds together when pressed.
4
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

5
Heat the oven to 200 C / 400 F and line a 33 x 46 cm / 13 x 18-inch sheet pan with parchment paper.
6
Roll each chilled dough disk on a lightly floured surface into a 12 cm / 5-inch round, about 3 mm thick.
7
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.
8
Spoon about 1 tablespoon of cranberry sauce over the brie and add a pinch of chopped rosemary.
9
Fold the bare pastry edges up and over the filling, pleating as you go around, leaving the center open. Transfer to the sheet pan.
10
Brush the folded pastry edges with the beaten egg.
11
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.
12
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.

Keywords: spelt galette, cranberry brie galette, mini galettes, spelt pastry, holiday appetizer

Equipment

rolling pin
sheet pan 33 x 46 cm / 13 x 18 inch
pastry brush
mixing bowls
bench scraper
plastic wrap

Tips

Chill the dough for at least 30 minutes so the butter stays firm and the pastry holds its pleats.
Leave a 2.5 cm bare pastry border around the filling so the fold has enough dough to grip.
Use full-fat brie straight from the fridge, so it melts slowly instead of pooling before the crust sets.
Drain excess liquid from cranberry sauce before spooning it onto the dough to avoid a soggy center.
Rotate the sheet pan halfway through baking so all eight galettes brown evenly.

Variations

Swap brie for goat cheese and add a thin layer of fig jam for a tangier filling.
Use fresh cranberries simmered with orange zest and sugar instead of store-bought cranberry sauce for a brighter filling.
Add caramelized onions under the brie for a savory version that pairs well with roasted meats.

Storage and Reheating

Store leftover galettes in an airtight container in the fridge for 3-4 days. The pastry softens slightly as it sits, but the flavor stays good.

Reheat in the oven at 180 C / 350 F for 8 to 10 minutes to re-crisp the crust. Skip the microwave, since it turns the pastry soft and chewy instead of flaky.

To make ahead, freeze the assembled, unbaked galettes for up to 2 months and bake straight from frozen, adding 5 to 7 minutes to the bake time.

Serving Suggestions

Serve the galettes warm, about 10 minutes out of the oven, so the brie stays soft in the center. Set them on a wooden board with extra honey for drizzling.

They work as a starter before a roast dinner or as part of a holiday grazing table alongside cured meats and olives. A crisp green salad with a light vinaigrette balances the richness.

For drinks, a dry white wine, a sparkling cider, or a simple herbal tea all sit well next to the sweet-salty filling.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-cranberry-brie-mini-galettes/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!