Easy Caramel Apple Puff Pastry Galette Recipes

EASY CARAMEL APPLE PUFF PASTRY GALETTE

Steps:

• Preheat oven 375° F.
• Line cookie sheet with baking parchment paper.
• Roll puff pastry out into a 10" square and put on cookie sheet.
• Add 1 Tbsp sugar, 1/3 cup brown sugar, lemon juice, flour, chopped pecans and cinnamon to the apple slices and mix gently.
• Pile the apple filling in the center of the puff pastry leaving 2" around the edge free.
• Pull up the outside edge of the pastry, over the outer edge of the apples, leaving the center part uncovered, folding the pastry as needed and pinching together gatherings of pastry.
• Beat the egg. Brush it on the pastry. Sprinkle with 1 tsp sugar.
• Bake 35-40 minutes, until the apples are soft and the pastry is golden.
• Serve warm or cold. Serves 4-6.
• Add drizzles of caramel over the top, a scoop of ice cream, and more chopped pecans to your hearts desire.

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.

APPLE GALETTE WITH PUFF PASTRY

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.