Apple Galette With Puff Pastry
- PASTRY
- 1 puff pastry sheet, thawed
- 1 egg, for egg wash
- 1/2 teaspoon water for egg wash
- FILLING
- 4 granny smith apples, medium, peeled, cored, sliced thin
- 1/2 cup sugar
- sea salt, pinch
- allspice, small pinch
- 1/8 teaspoon cinnamon
- 2 tablespoons butter, cold and diced
- 1 teaspoon sugar, Sugar in the raw, for sprinkling on crust (optional)
- AFTER BAKING
- 1/4 cup apricot preserves
- 1 tablespoon calvados, substitute water
- Preheat oven to 400u0b0F.
- 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.
pastry sheet, egg, water, filling, granny smith apples, sugar, salt, allspice, cinnamon, butter, sugar, baking, apricot preserves, calvados
Taken from www.food.com/recipe/apple-galette-with-puff-pastry-467492 (may not work)