October 19, 2013

Apple Galette

I love the abundance of apples at farmers markets in the fall! Try this simple yet elegant apple galette…its very similar to apple pie!

Adapted from here

For the crust:
1 ½ cups all-purpose flour
¼ teaspoon salt
6 tablespoons unsalted butter, cold
2 tablespoons cream cheese, cold (I used Neufchatel cheese)
3 to 5 tablespoons ice water

For the filling:
4 apples, peeled, cored, sliced
2 tablespoons unsalted butter
¼ cup brown sugar
½ teaspoon cinnamon
pinch of nutmeg, allspice, cloves (any combination you like or have on hand)
1 tablespoon cornstarch

For finishing:
 1 egg, lightly beaten
Coarse sugar, for sprinkling

In medium bowl, mix flour and salt. Cut the butter and cream cheese until only small (pea sized) bits remain. Using a fork, mix the ice water in until you have a dough (be careful to stop just as it starts coming together, and don’t over mix!). Place in the refrigerator for about 30 minutes.

In a saucepan, melt butter. Add dry ingredients and apples, stirring to coat. Cook about 10 minutes or until everything gets hot and the apples start to get tender. Remove from heat and set aside.

Preheat oven to 375 F.

Get the crust dough out of the refrigerator. Roll the dough out on a piece of parchment to a 12 inch diameter circle (doesn’t have to be perfect). Place on a baking sheet and return to the fridge for 10 or so minutes to firm back up.

Get the crust back out of the refrigerator.  Plop the apple filling on the center of the crust circle. Fold an edge of the dough towards the center, and continue doing so around the perimeter, pinching the pleats as you go.

Brush the crust with egg wash. Sprinkle with sugar.

Cover with aluminum foil to prevent excess browning. Bake for 20 minutes, remove foil and bake an additional 15 minutes or until golden brown.

Cool about 10 minutes and enjoy! Great with ice cream!

Rolling out the dough...

Pinching the seams and finishing with egg and sugar...

Fresh from the oven...

A la mode! 


No comments:

Post a Comment