Dessert Recipe

Prepare the Filling

In a medium bowl, combine fresh cranberries, diced quince, granulated sugar, ground cinnamon, almond extract, and cornstarch. Toss until the fruit is well coated. Set aside.

Prepare the Puff Pastry

Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface to about 1/4 inch thick. Transfer to a parchment-lined baking sheet.

Assemble the Galette

Spoon the cranberry and quince filling into the center of the rolled puff pastry, leaving about 2 inches of border. Fold the edges of the pastry over the filling, pleating it as you go.

Add the Finishing Touches

Brush the beaten egg over the folded edges of the pastry and sprinkle sliced almonds on top. Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown.

Serve

Allow the galette to cool slightly before dusting with powdered sugar. Serve warm or at room temperature.