APPLE MARZIPAN GALETTE
Make and share this Apple Marzipan Galette recipe from Food.com.
Provided by swissms
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.
- Combine apple, 1/2 cup sugar, flour, 1/4 t. almond extract, lemon juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425°F for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).
- Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 t. almond extract. Drizzle over galette.
Nutrition Facts : Calories 231.8, Fat 7.9, SaturatedFat 1.2, Sodium 173.2, Carbohydrate 40, Fiber 1.8, Sugar 26.3, Protein 1.3
APPLE-FRANGIPANE GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Make the crust: Pulse the all-purpose flour, granulated sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal with some pea-size bits. Add the egg and pulse a few times until the dough just starts to clump together. Turn out onto a piece of plastic wrap, gather the dough into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
- Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until smooth. Refrigerate until ready to use.
- When ready to assemble the galette, preheat the oven to 400˚ F. Remove the dough from the refrigerator and let sit at room temperature for a few minutes. Roll out the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the frangipane over the dough, leaving a 1 1/2-inch border; refrigerate while preparing the apples.
- Prepare the apples: Peel the apples and slice 1/4 inch thick. Toss with the brown sugar, granulated sugar, lemon juice and pie spice in a bowl. Arrange the apples over the frangipane, slightly overlapping. Fold in the edge of the dough, pleating as you go. Brush the edge with the beaten egg and sprinkle with the demerara sugar. Bake until the crust is golden brown and the apples are browned and tender, 35 to 40 minutes. Transfer the baking sheet to a rack and let cool.
- Heat the apricot preserves and brandy in a small saucepan over medium heat, whisking, until loose. Strain into a small bowl, pressing on the solids. Brush the glaze over the apples.
APPLE GALETTE RECIPE BY TASTY
Here's what you need: all purpose flour, sugar, kosher salt, unsalted butter, apple cider vinegar, ice water, egg, coarse sugar, granny smith apple, lemon juice, ground cinnamon, sugar, unsalted butter, sugar, salt, unsalted butter, heavy cream
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the pie dough: In a medium bowl, combine the flour, sugar, and salt. Mix with fork.
- Add the butter and work into the flour with a fork until only pea-size lumps remain.
- Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the ice water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
- Meanwhile, make the apple filling: In a large skillet over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough into a round that is about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
- Spoon the apple filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.
- Bake the galette for 25 minutes, until the crust is golden brown.
- Meanwhile, make the caramel sauce: In a small pot, combine the sugar, salt, and butter. Cook over medium heat until the sugar dissolves and turns amber in color, 2-3 minutes, swirling the pan occasionally.
- Pour in the heavy cream and stir with wooden spoon. Remove from the heat and let cool slightly.
- Drizzle the caramel sauce over the galette, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 352 calories, Carbohydrate 38 grams, Fat 22 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
APPLE GALETTE WITH PUFF PASTRY
This is a combination of at least 3 recipes. I was feeling motivate to make an apple pie, then a crostata and got lazy. I didn't feel like making a pastry crust. So I searched and searched and found that puff pastry was an option, so here ya go! Enjoy! Prep times includes thaw time for the puff pastry sheet.
Provided by Chicagoland Chef du
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Thaw 1 sheet of puff pastry, about 30-40 minutes. Once thawed, unfold. If it cracks, press the seams together with wet fingers.
- Place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips.
- Halve apples, core>with melon-baller, peel apples. Slice into thin half moons. Place into a bowl. NOTE: *It is important to slice them thin or the pastry sheet will be done before the apple bake tender.
- Combine sugar and spices. Pour over the apples and toss to coat.
- You will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around.
- Overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. Dot apple slices with butter.
- Make egg wash (mix egg and water together) and brush over the exposed pastry crust.
- Bake for about 15 minutes. Rotate once during baking. If the crust is puffed up and golden brown and apples tender, it's done.
- Meanwhile -- In a glass bowl add the calvados to the apricot preserve. Warm in the microwave for 20-30 seconds and stir. Warm a bit longer if necessary to thin.
- While the galette still hot, brush with apricot & calvados mixture.
- Serve warm with a small scoop of vanilla ice cream.
Nutrition Facts : Calories 215.7, Fat 10.2, SaturatedFat 3.3, Cholesterol 20.6, Sodium 77.2, Carbohydrate 30.3, Fiber 1.8, Sugar 17.7, Protein 2.2
APPLE GALETTES WITH CARAMEL SAUCE
Provided by Traci Des Jardins
Categories Fruit Nut Dessert Bake Thanksgiving Apple Tree Nut Almond Fall Winter Chill Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Make apple galettes:
- Roll puff pastry dough to 1/4-inch thickness (the store-bought variety will most likely be this thickness). Using saucer or other 5-inch round as stencil, cut dough into 10 circles. Prick bottom all over with fork. Chill until firm, about 30 minutes.
- In small bowl, whisk together egg and 2 teaspoons water. Brush each puff pastry circle with egg wash.
- Roll approximately 1 teaspoon almond paste into ball, then flatten into disc and place in center of puff pastry circle. Repeat for remaining puff pastry circles. Arrange about 25 apple slices on top of each puff pastry circle. Brush each with lemon juice, then sprinkle with 1 teaspoon sugar. Bake until apples are tender and edges of puff pastry are light golden brown, 16 to 18 minutes.
- Make caramel sauce:
- In heavy 2-quart saucepan over moderately high heat, combine sugar with 1/4 cup water and bring to boil. Continue cooking, swirling pan occasionally (do not stir), until light golden brown, 6 to 8 minutes. Remove from heat and stir in cream and salt. Return to heat and bring to boil. Remove from heat and keep warm.
- To serve:
- Dust galettes with powdered sugar and serve with caramel sauce and vanilla ice cream.
FAVORITE APPLE GALETTE
If you love pie, and your favorite part is the pastry, look no further. This pie will sure to be a new family favorite. This pastry dough is almost like a shortbread. It would also go well with pears or peaches. You don't even necessarily have to peel the apples!
Provided by uberjeanie
Categories World Cuisine Recipes European French
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
- Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
- Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 48.1 g, Cholesterol 50.8 mg, Fat 19.6 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 12.2 g, Sodium 237.5 mg, Sugar 25.1 g
APPLE GALETTE
Apple pie can keep its blue-ribbon status-the apple galette is easier to make than pie, has rustic good looks, and a delicious flavor. Just roll the dough; pile on fruit; fold the edges over in a lovely, rustic manner; and put it in the oven. In about an hour, you'll have a warming dessert to slice and top with vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h50m
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Remove chilled dough from refrigerator, unwrap, and place on a lightly floured work surface. Let stand about 10 minutes (to soften slightly). Bang on dough with a rolling pin (to begin flattening and soften a bit more).
- Dust top and pin with flour, position pin on center of disk, and begin rolling dough away from you. Give disk a quarter-turn and roll again. Continue turning and rolling in this manner until you have a 13-inch round with an even 1/8-inch thickness. Transfer to a parchment-lined rimmed baking sheet. Refrigerate while making filling.
- In a large bowl, combine apples, granulated sugar, flour, lemon juice, salt, and cinnamon. Spread filling evenly over dough, leaving a 1 1/2-inch border. Fold edges of dough up and over apples, leaving most of fruit exposed and overlapping dough as needed. Brush dough with beaten egg; sprinkle with sanding sugar. Refrigerate 15 minutes.
- Bake until crust is golden, apples are tender, and juices are bubbling in center, 1 hour to 1 hour and 5 minutes. Using a pastry brush, spread some of juices from center of galette over apples. Transfer sheet to a wire rack; let cool 10 minutes. Using a large spatula, loosen galette from parchment and move away from any released juices (so it doesn't stick to parchment as it cools). Slide galette (still on parchment) onto rack and let cool. Serve warm or room temperature.
Nutrition Facts : Calories 217 g, Cholesterol 20 g, Fat 8 g, Fiber 4 g, Protein 2 g, Sodium 126 g
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- Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.
- Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425° for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).
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