Attempting to make a cranberry galette with some leftover puff pastry. Do I need to worry about the bottom getting too soggy?
My plan was to cook the cranberries down until they get jammy, cool, fold puff pastry around and then bake - then I started to wonder if something the consistency of a thick cranberry sauce would run through the bottom of a puff pastry.
Am I over thinking it?
Recommended by Food52
1 Comment