1-Start by making the cranberry sauce: Boil 1/2 cup sugar, 1/3 cup water, and a pinch of salt in a saucepan, then add 8 ounces of fresh cranberries and cook for about 10 minutes until they burst and the mixture thickens. Let it cool for at least 30 minutes before using it.

2-Next, preheat your oven to 400 degrees Fahrenheit and line baking sheets with parchment paper for easy cleanup. Unroll the two pie crusts from the 14-ounce box and lay them flat on the sheets. Separate the yolks and whites of the 2 eggs; whip the softened cream cheese, 2/3 cup sugar, egg yolks, and 1 teaspoon vanilla extract until smooth to create the filling.

3-Divide the filling between the two crusts, leaving a 1-inch border around the edges. Spoon the cooled cranberry sauce on top and gently swirl it with a knife, being careful not to mix too much. Fold the edges of the crust up in 2-inch segments to make about 8 folds per galette, then brush the folds with a mixture of the egg whites and 1 tablespoon water or cream.

4-Bake the galettes for 15 to 20 minutes until the crust turns golden and the filling is heated through. Let them cool for 10 minutes before slicing each into 6 wedges. For added flavor, stir in 1/2 teaspoon of ground cinnamon or orange zest into the sauce, and consider adding apples to the filling for extra texture and taste.