Date-Nut Galette

1 (15 oz.) package refrigerated piecrusts
Parchment paper
2 large eggs
1/3 cup dark corn syrup
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 tsp. orange zest
1/4 tsp. salt
1 cup chopped walnuts
1 (8 oz.) package chopped dates
1 egg white
Sweetened whipped cream
Garnish: orange zest strips

Preheat oven to 425 degrees. Unroll 1 piecrust, and place on a parchment paper-lined baking sheet; lightly brush top of crust with water. Unroll remaining crust; place over bottom crust. Gently roll or press crusts together to form a 12-inch circle.

Whisk together eggs and next 5 ingredients; stir in walnuts and dates. Spoon date filling into center of prepared crust, spreading to within 2 inches of edges. Fold a 2-inch border of dough over filling, overlapping edges. Whisk together egg white and 1 tsp. water in a small bowl. Brush border of dough with egg white mixture.

Bake on lowest oven rack at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees, and bake 35 minutes or until pastry is browned. Cool on a wire rack before serving with dollops of sweetened whipped cream. Garnish if desired.

8 servings.

From 2010 Christmas with Southern Living, p. 61.