Galette Aux Pommes: Apple Phyllo Pastry

• 1/2 packages Phyllo Dough
• 1 stick Butter
• 3 whole Apples
• 1-1/2 Tablespoon Cinnamon
• 1/2 Tablespoons Nutmeg
• 1/2 Tablespoons Ginger
• 1/2 cups White Sugar
• 1/2 cups Brown Sugar, Plus About 1 Tablespoon For Sprinkling
• 2 Tablespoons Lemon Juice

1. Step 1: Cut up apples (I leave the skin on) into 1/2" chunks and put into a bowl minus stems and seeds.
2. Step 2: Mix into the apples all the other stuff minus the phyllo dough and butter.
3. Step 3, "the hard part": Lay out the phyllo dough two sheets at a time. Do like this:
4. Two sheets, brush with enough butter till wet, then two sheets, repeat, two more sheets, repeat ... until you are done buttering it up. At this point, usually about 3/4 of the butter is now incorporated into the dough.
5. Step 4: Drop all of the apple mixture into the center and fold one corner in, then another. It'll resemble a really rough-looking octagon in the end. And if you suck at origami, just try to fold in the corners enough so no liquid can escape.
6. Step 5: Place galette onto a baking sheet and sprinkle about a tablespoon of brown sugar over the top along with the rest of the butter.
7. Step 6: Bake in the oven for around 18 minutes, or until it looks sufficiently crunchy and browned.

butter, apples, cinnamon, nutmeg, ginger, white sugar, brown sugar, lemon juice

Taken from tastykitchen.com/recipes/desserts/galette-aux-pommes-apple-phyllo-pastry/ (may not work)