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Recipe Ingredients

  • 1 lb. Bosc pears, peeled, seeded and thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 lemon, juiced
  • 1 cup Galbani Ricotta Cheese, Whole Milk
  • 1 tablespoon honey, plus more for garnish
  • 2 refrigerated rolled pie crust, softened according to package directions
  • 1 large egg, lightly beaten
  • 1 tablespoon raw sugar
  • 2 tablespoons chopped walnuts
  • 1 pint vanilla ice cream, for serving

Recipe Directions

  1. Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Place pears, cranberries, sugar, cornstarch and lemon juice in a large bowl and toss to coat. Whisk ricotta and honey together in a small bowl until combined.
  2. On a lightly floured work surface, unroll pie crusts and stack on top of each other. Roll into a 12-inch circle. Transfer to prepared baking sheet. Spread ricotta mixture evenly over dough, leaving a 2-inch border. Mound pear mixture in center of dough, leaving a 2-inch border. Fold edges over, overlapping filling slightly. Brush edges lightly with egg and sprinkle with raw sugar.
  3. Bake until crust is golden-brown and filling is bubbling, about 35 to 45 minutes. Allow to cool completely at room temperature. Top with walnuts and drizzle with honey. Slice and serve with ice cream.

Recipe Video


Tis the season to be baking! Try this Pear, Cranberry, and creamy Galbani Ricotta galette – a festive twist on a delicious treat. 🍐🥧 Link in bio. 🔗 #ad

♬ original sound - Easy Home Meals

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