In a small saucepan, combine granulated sugar, water, and a pinch of salt. Stir it together until well mixed, then bring to a boil over medium-high heat.
Add in the fresh cranberries and reduce the heat. Cook until the cranberries burst and break down, thickening into a lovely sauce, which should take about 10 minutes.
Once cooked, remove from heat and let it cool for at least 30 minutes. This cooling period allows the sauce to thicken further and enhances the flavor.
While waiting, preheat your oven to 400 degrees F (200 degrees C). The right temperature is key for a perfectly baked crust.
Line two baking sheets with parchment paper, creating a non-stick surface for your galettes. Unroll both pie crusts and lay them flat on the prepared sheets.
Next, separate the eggs, placing the whites in a small bowl and setting them aside. In a stand mixer or with a hand mixer, beat together the softened cream cheese, another portion of granulated sugar, the egg yolks, and a teaspoon of vanilla extract. Beat until smooth and creamy.
Divide the cream cheese filling between the centers of both pie crusts, ensuring to leave a 1-inch border around the outside.
Now, for the fun part! Drop spoonfuls of your cooled cranberry sauce onto each filling, using roughly ½ cup sauce per galette.
With a gentle hand, use a knife to create a swirl pattern through the cranberry sauce and cream cheese. Be careful not to overdo the swirling; a light touch will yield a stunning result.
Carefully fold about 2 inches of the outer pie crust up at a time to form a rustic edge. Aim for about 8 folds per galette, creating a lovely border around the filling.
In that small bowl of egg whites, whisk them together with a bit of cream or water. Brush this over the folded galette crust.
Bake in your preheated oven for around 15 to 20 minutes, or until the crust is golden brown and the filling is heated through.
Once done, remove the galettes from the oven and cool for 10 minutes. This cooling period allows the filling to set slightly before cutting.
Using a sharp knife, cut each galette into 6 wedges. Arrange them beautifully on a platter, and get ready for compliments!
