 Spiced Apple Galette Ingredients: 1 Sheet of Frozen Phyllo Dough (1/2 a package) *or make your own dough from scratch, see below 3-4 small apples, I use Michigan Paula Reds, washed, cored, cut into 1/8-inch-thick slices 2 Tbs White Sugar or 2 Tbs Honey 1 teaspoon finely grated dried lemon peel 2 Tbs Maple Syrup 2 Tbs Brown Sugar 1/2 Cup Spiced Apple Butter (click for my recipe) Milk & Demerara Sugar, for dusting *From Scratch Dough: 1 3/4 cups all purpose flour 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 2 tablespoons (or more) ice water Dough: Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out. Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes. Assemble Galette: Preheat oven to 450°F. Combine apple slices, maple syrup, sugars, and lemon peel in medium bowl; toss to blend. Lay one piece of dough over parchment paper on a baking sheet. Spread the spiced apple butter over crust, leaving 1" plain border. Arrange apple slices in concentric circles atop fruit butter, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with demerara large grained sugar or more white sugar. Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature. Adapted from: Bon Appetit/Hill Photos by: Diane Baker for Canning and Cooking at Home Comments are closed.
|
