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Apple Cinnamon Galettes

YIELDS
6

These delicious Apple Cinnamon Galettes are perfect for sharing – make everyone their own mini pastries, and let them customize with toppings.

Makes 6 individual galettes

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Ingredients

Two-Crust Pie Dough

2 ¼
cup cake and pastry flour
2
tbsp sugar
¾
tsp salt
1
cup cold, unsalted butter, cut into pieces
6
tbsp cold water
1
tbsp lemon juice or white vinegar

Apple Cinnamon Galettes

½
cup sour cream
2
Tbsp + 1/2 cup dark brown sugar or demerara sugar
½
tsp vanilla extract
4
cup peeled and thinly sliced Granny Smith, Cortland, or other tart apple (about 3 apples)
1
tsp ground cinnamon
6
tsp unsalted butter
1
egg, whisked with 2 tbsp water, for brushing
Turbinado sugar, for sprinkling
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Directions

Step 1

1. Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).

Step 2

2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into 2 discs, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.

Step 3

3. Shape into 2 logs and chill.

Step 4

1. Preheat the oven to 375 F and line 2 baking trays with parchment paper. Pull the pie dough from the fridge 20 minutes before rolling.

Step 5

2. Slice each log into 3 pieces and roll each piece out on a lightly floured work surface to just under ¼-inch thickness and 8-inches across. Place 3 onto each baking tray and chill while preparing the filling.

Step 6

3. Stir the sour cream, 2 Tbsp of brown sugar and vanilla together. In another bowl, toss the apples, remaining ½ cup of brown sugar and cinnamon together.

Step 7

4. Spoon the sour cream into the centre of each rolled piece of dough and top with the sliced apples. Place a teaspoon of butter on the top of each tart. Fold the dough over the apples, making 5 or 6 creases overlapping each other so that the apples are almost fully covered. Brush the pastry with the eggwash and sprinkle generously with granulated sugar.

Step 8

5. Bake the galettes for about 25 minutes, until the pastry is a rich golden brown colour. Let the galettes cool for at least 20 minutes before serving warm, or cool completely and serve at room temperature.

Step 9

The galettes should be served warm or at room temperature, but can be stored chilled for up to 3 days.

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