Orange Honey Cream Cheese Galettes with Candied Oranges

These small rustic pastries feature a luscious honey-sweetened cream cheese filling topped with homemade candied oranges. Photo by Mallory Aussem, Evergold Photography.

Makes approximately 12 petite galettes

Ingredients

For pie dough

2 cups cold butter

5-¼ cups all-purpose flour

⅓ cup sugar

2 teaspoons salt

⅔ cup ice cold water

For orange honey cream cheese filling

16 ounces cream cheese, room temperature

¼ cup sugar

1 cup honey

1 tablespoon orange zest

2 teaspoons salt

2 teaspoons vanilla extract

2 eggs

For candied oranges

4 cups sugar

4 cups water

1 tablespoon vanilla extract

1-2 oranges, sliced as desired

Instructions

To make pie dough: Cut cold butter into 1-½-inch cubes. Add to the bowl of a food processor with flour, sugar and salt. Blend until butter is pea-sized pieces. Add water about ⅓ cup at a time, scraping bowl midway, and mix until dough just comes together when squeezed. Wrap in plastic and refrigerate at least 1 hour or overnight. For best results, bake when cold.

To make filling: Bring cream cheese to room temperature. Beat all ingredients in a mixer or with a hand beater for about 5 minutes until combined and fluffy. Store in the refrigerator until use.

To make candied oranges: Add sugar, water and vanilla to a shallow, wide pot. Cook on medium heat for 10-15 minutes until bubbling and slightly thickened. Add oranges to thickened syrup and cook for an additional 10-15 minutes, stirring occasionally, until the rind is semi-translucent. Remove oranges from syrup and transfer to a cooling rack sprayed with food release spray. Cool overnight.

To make galettes: Preheat the oven to 375°. Roll dough out to ¼ -inch thick and cut into circles for galette shells. Fill with cream cheese mixture and top with candied orange slices. Fold edges to create rustic galette shape. Bake for 20-25 minutes until the crust is golden and the filling is set.