apple cinnamon galette recipe

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This Apple Cinnamon Galette is easier than pie, but just as delicious. I am a huge fan of galettes. They are everything I love about pie, but without all the fuss. You still get that crispy, flaky pie crust with a galette, but it’s easier to work with and it looks fancy without all the pressure and effort required of a traditional pie. Galettes also tend to take less time to cook, which means an easier dessert overall.

This recipe has been on the menu weekly since the apple harvests started coming in. Sweet, tart, juicy apples baked into a flaky, buttery crust. Well, it’s easy to see why this is such a winner, right? Just serve it with boozy whipped cream and you’ll keep them coming back for more!

apple cinnamon galette recipe

  • serves serves six to eight persons
  • prep time two and a half hours
  • total time thirty minutes

ingredients

  • one and a quarter cups of four
  • two tablespoons of sugar
  • half a teaspoon of salt
  • three quarters a cup of cold butter, cubed
  • four tablespoons of cold water
  • one teaspoon of lemon juice (or white vinegar)
  • two and a half cups of apples, peeled, cored and sliced thinly
  • one teaspoon of ground cinnamon
  • three quarters of a cup of brown sugar
  • half a teaspoon of vanilla extract
  • half a cup of sour cream
  • fifty grams of unsalted butter, cubed, for topping
  • one egg, whisked with one tablespoon of water, for brushing
  • brown sugar, for topping

instructions

  1. Firstly prepare the pie dough for the crust: stir the flour, sugar and salt to combine in a bowl. Cut in the butter by hand with a pastry cutter or on low speed using an electric mixer until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour.

  2. Add the water and lemon juice to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least two hours before rolling.

  3. Preheat the oven to one hundred and eighty degrees Celsius and line a baking tray with parchment paper. Pull the pie dough from the fridge twenty minutes before rolling to bring to room temperature.

  4. Roll the dough a lightly floured work surface to just under one centimeter thickness and thirty centimeters across. Place the the dough on the baking tray and chill while preparing the filling.

  5. Stir the sour cream, two tablespoons of brown sugar and vanilla together. In another bowl, toss the apples, remaining brown sugar and cinnamon together.

  6. Spoon the sour cream into the center of the rolled dough and top with the sliced apples. Place the butter on the top of the apples and fold the dough over the apples, making the creases overlap each other so that the apples are almost fully covered. Brush the pastry with the egg wash and sprinkle generously with the brown sugar.

  7. Bake the galette for about thirty minutes, until the pastry is a rich golden brown colour. Let the galettes cool for at least twenty minutes before serving warm, or cool completely and serve at room temperature.

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