Festive Apple Gallette Recipes

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.

Steps:

• With a pastry cutter, mix flour, sugar, salt, baking powder and cubed butter until small clumps form and mixture develops a crumbly texture. Clumps of butter should be no larger than the size of a pea.
• Add cold sour cream until combined, do not over mix! Wrap with plastic and chill for one hour.
• Peel and cut apples into thin slices. Place into a medium bowl with two tablespoons apple juice or lemon juice to prevent them from browning. Add in sugar and cinnamon, making sure each apple has been coated.
• Preheat oven to 350 degrees F.
• On a floured surface, roll out pie crust into a circle, the dough should be 1/4 inch thick. Transfer dough to a parchment lined baking sheet.
• Place apples onto dough, you can layer each slice into a circle to make a design or just pile them on, leaving enough room to fold over the edges of dough. Once your apples are placed in the center of the dough, fold over the excess dough covering the outer edge of the apples.
• Cut two tablespoons of butter into pieces and place sporadically on apples.
• Whisk the egg and 1 tablespoon water together until combined.
• With a pastry brush, brush egg wash over the edge of the dough and sprinkle with sugar. Place into oven and bake until crust is golden brown, approximately 35 to 45 minutes.
• Let cool, cut into slices and serve! Add a scoop of vanilla ice cream if desired.

Steps:

• Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
• Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

Steps:

• Preheat oven to 350°F with rack in middle.
• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to an ungreased 17- by 14-inch baking sheet. Sprinkle semolina over dough, leaving a 2-inch border all around.
• Toss apples with lemon juice and zest in a large bowl, then mound on top of semolina (leaving border) and sprinkle granulated sugar over apples. Fold in dough border over apples, pleating dough as necessary, to form a 9-inch round.
• Bake galette 30 minutes, then loosely cover with foil and bake until apples are tender and crust is golden, 25 to 30 minutes more. Remove galette from oven and turn on broiler.
• Dust apples with confectioners sugar and broil 5 to 6 inches from heat until apples are just golden, 1 to 3 minutes (watch carefully; sugar burns easily). Slide galette from baking sheet onto a rack, then cool to warm or room temperature.

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!

Steps:

• On a lightly floured work surface, roll out an eighth of the quick puff pastry dough to about 1/8-inch thickness. Using a sharp paring knife, cut dough into a circle about 7 1/2 inches in diameter. Transfer to a parchment-lined baking sheet, and place in refrigerator to chill, about 15 minutes.
• Preheat the oven to 425 degrees. Place the chilled pastry dough in a heavy cast-iron skillet that measures 6 1/2 inches in diameter at the bottom. Peel, core, and slice apple in half lengthwise. Using a mandoline or very sharp knife, slice apple halves widthwise into twenty-five 1/8-inch-thick slices. Arrange the slices in a neat fanned pattern, overlapping the slices and keeping them 1/2 inch in from the edge of the pastry dough; fill in the center with smaller or broken apple slices as you create the fanned-out circle.
• Sprinkle 2 tablespoons sugar over the apple slices, and dot with 1 tablespoon butter cut into very small pieces. Place skillet in the oven, and bake until the pastry has puffed up along the edges of the pan and is golden brown, about 30 minutes.
• Remove the skillet from the oven. Using a spatula, remove the tart from the skillet, and transfer to a plate; set aside. Add the remaining tablespoon butter to the skillet, and place over medium heat. Add the remaining 2 tablespoons sugar, and cook until the sugar dissolves and forms a light caramel, about 5 minutes. Measure brandy into a glass, then pour into the caramel; cook out the alcohol, 2 to 3 minutes.
• Using a second plate, invert the tart so it is upside down. Return the tart to the skillet, apple side down, and cook 4 to 5 minutes, until the caramel bubbles up over the tart, and starts to look a little thick. Remove the skillet from the heat, and carefully invert the tart onto a plate large enough to catch the hot caramel as it drips out of the skillet. Serve immediately.

Steps:

• For the crust: Pulse the flour and salt together in a food processor, just to combine. Then cut the cold butter into cubes. Add to the flour and pulse in the processor until the bits are smaller than peas. Turn on the processor, and slowly pour the water into it. As it mixes, the dough will start to stick together. Done.
• If you do not have a food processor, cut the butter in with a pastry blender.
• Form your dough into a disk, wrap it in plastic wrap, and stick it in the fridge. Let it chill while you prepare the filling.
• For the filling: Preheat oven to 375 degrees.
• In a small bowl, combine sugars, salt, flour & cinnamon.
• Set aside.
• Put the apple slices in a bowl, add the lemon juice and give it a stir.
• Add the dry mixture and stir to coat.
• Add in the lemon zest, and another quick stir.
• Set aside.
• Roll out your pie crust.
• Lay rolled pie crust dough onto a bar pan or cookie sheet with an edge, lined with parchment paper.
• Pile your apples in the center.
• Simply begin folding the edges of the dough over the apples, gently pressing them into place.
• Dot the apples with the butter pieces.
• Bake the galette for 35-45 minutes, or until golden and bubbly.
• Allow it to rest and cool for 10 minutes or more before serving.
• The inside will ooze when you cut it, that's normal.
• Serve with ice cream or whipped cream.
• Enjoy!

Steps:

• With a pastry cutter, mix flour, sugar, salt, baking powder and cubed butter until small clumps form and mixture develops a crumbly texture. Clumps of butter should be no larger than the size of a pea.
• Add cold sour cream until combined, do not over mix! Wrap with plastic and chill for one hour.
• Peel and cut apples into thin slices. Place into a medium bowl with two tablespoons apple juice or lemon juice to prevent them from browning. Add in sugar and cinnamon, making sure each apple has been coated.
• Preheat oven to 350 degrees F.
• On a floured surface, roll out pie crust into a circle, the dough should be 1/4 inch thick. Transfer dough to a parchment lined baking sheet.
• Place apples onto dough, you can layer each slice into a circle to make a design or just pile them on, leaving enough room to fold over the edges of dough. Once your apples are placed in the center of the dough, fold over the excess dough covering the outer edge of the apples.
• Cut two tablespoons of butter into pieces and place sporadically on apples.
• Whisk the egg and 1 tablespoon water together until combined.
• With a pastry brush, brush egg wash over the edge of the dough and sprinkle with sugar. Place into oven and bake until crust is golden brown, approximately 35 to 45 minutes.
• Let cool, cut into slices and serve! Add a scoop of vanilla ice cream if desired.

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.