1-Combine 1/2 cup sugar, 1/3 cup water, and a pinch of salt in a small saucepan, bringing it to a boil. Stir in 8 ounces of fresh cranberries and cook until they burst and the sauce thickens, about 10 minutes. Let it cool for at least 30 minutes.

2-Preheat your oven to 400°F (204°C) and line baking sheets with parchment paper. Unroll the 2 refrigerated pie crusts onto the sheets.

3-Separate the 2 eggs, setting the whites aside. In a bowl, whip the 2 packages of softened cream cheese with 2/3 cup sugar, the egg yolks, and 1 teaspoon vanilla extract until smooth.

4-Spread the cream cheese filling onto the center of each crust, leaving a 1-inch border.

5-Spoon about 1/2 cup of the cooled cranberry sauce onto each filling, then gently swirl it with a knife without over-mixing.

6-Fold the crust edges up in 2-inch segments to create about 8 folds per galette, securing the filling.

7-Whisk the reserved egg whites with 1 tablespoon water or cream and brush it over the folded crust.

8-Bake for 15 to 20 minutes until the crust is golden and the filling is heated through. Let it cool for 10 minutes before slicing into 12 servings.