Apple Cinnamon Galettes Recipes

FAVORITE APPLE GALETTE

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.

VEGAN CINNAMON HONEYCRISP APPLE GALETTE

Steps:

• Chill the bowl. 30 minutes before starting, place a medium mixing bowl into the refrigerator. This will help keep the crust dough cold as you prepare it.
• Get the oven ready. Preheat oven to 375 degrees Fahrenheit. Set out a large baking sheet.
• Make the crust. Fill a small bowl with ice and add cold water. Set aside. Remove bowl from the fridge and add the flour. Add the sugar and salt and mix to combine (I just toss with my hands). Add the cubed butter. Toss in the shortening in walnut-sized clumps. Using your hands, mix the dough, flattening the shortening and the butter into discs, stopping when the pieces are between dime and quarter size. Create a well in the middle of your ingredients. Add three tablespoons of ice water (leave the ice behind!) Toss the flour mixture into the water and continue until all of the flour is moistened. Try not to work the flour too much - you don't want the gluten to develop too much because that will result in a tough crust. Continue adding more water, a tablespoon at a time, until your dough sticks together in a ball.
• Roll the crust. Lay a sheet of parchment paper the size of your baking sheet on your countertop and sprinkle with flour. Place the ball of dough on top and sprinkle with a bit more flour. Use a rolling pin to roll the dough into a 14-inch circle, adding more flour if necessary to keep the rolling pin from sticking. Trim off the jagged edges of dough.
• Transfer crust to baking sheet. Lift the parchment paper, dough and all, and transfer the paper and dough to your baking sheet.
• Add apples. Arrange apple slices in groups on the dough, leaving a two-inch border around the edge.
• Fold dough. Moving around the edges, fold the dough over the apples, crimping as needed.
• Brush with syrup. Use a pastry brush to brush the perimeter of the galette - all the exposed crust - with pure maple syrup.
• Add cinnamon-sugar. In a small bowl, mix together the cinnamon and sugar. Sprinkle over the top of the entire galette. It may seem like an obscene amount but it bakes up perfectly.
• Bake. Bake until the apples are tender and the crust golden around the edges and cooked through, 25-35 minutes.
• Cool. Let cool for at least 20 minutes before serving. Alternatively, wait until it's cool and transfer to a serving plate (it's easier to transfer when cool). To transfer, use a thin but wide spatula or even a pastry scraper. There may be some crisp bits around the outside of the galette; just break those off.
• Serve. Delicious with vegan vanilla ice cream and/or vegan whipping cream. Also pretty with sugared cranberries*!

APPLE GALETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lay puff pastry onto a round pizza pan.
• Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.
• Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.
• Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.