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Mini Apple Galette Crumbles - These Apple Cinnamon Galettes are topped off with a buttery pecan crumble - irresistible with a scoop of vanilla ice cream!

#apple cinnamon #apple crostada #apple galettes #apple gallette #apple pie #baking #desserts&sweets #galette #galettes #mini pie

Dutch Apple Pie/Apple Galettes

Apple Galettes

These little things are so adorable looking; they remind mea lot of the danishes we made in Viennessoire. I was half expecting there to bepastry cream inside. Instead there were delicious cinnamon sugar apples. Cookedcinnamon sugar apples are one of my favorite things, period. They remind me ofdinner time with my sister back in 1998 sitting on the deck in the fall havingapples for dessert. The pie dough was so flaky and tender I would have thought it was puff pastry if I hadn’t just taken the classic pastry course. The buttery flake to the crust with the gooey sweet apples is just so delightful. And the oat topping, how could I forget about the oat topping?! My friend Renae and I both agree that we could just eat a whole sheet tray of baked streusel. It adds such a nice almost nutty crunch with the crispy crust and then combined with the sweet apples, I think I may have to go eat my last one right now!

Dutch Apple Pie

Needed: 1 Basic Pie Dough 8oz disk Apple Filling Oat Topping

Filling Ingredients

Apples 8 - 9 Sugar 4 oz Cinnamon 1/2 tsp Cake flour 3/4 oz Raisins (optional) 4 oz

Oat Topping Ingredients

Unsalted butter, room temp 3 oz Brown sugar 2 oz Granular sugar 1 oz Pastry flour 2.6 oz Oats 6 oz Kosher salt pinch

Method of Prep

Scale ingredients Prepare an unbaked pie shell as seen in basic pie dough method, keep cold. Peel, core and cut apples into 1/4” slices. Combine sugar, cinnamon and flour in a bowl and dredge the apples. Place the apples and raisins (if using) in the unbaked pie shell. Sprinkle the oat topping over the apples, mound it up high so you have a nice dome Bake at 375° - 400° deck oven till done, approximately 45 min - 1 hour. To make galettes take any leftover scrap dough and roll and cut circles of dough Fill in the center with any leftover apple filling and fold edges of dough in Sprinkle with oat topping Bake until golden brown

#dutch apple pie #apple galettes #pies

Because I love apples and it's Fall. Enjoy!

#apple #apple pieish #apple galettes #yum #nom nom nom!

Apple Galette

You can’t really go wrong with apple and puff pastry. The wonderful light crunchiness of the pastry in combination with the almond frangipane and soft apple makes this Apple Galette a texture party in your mouth. If you’re feeling daring, then you can make your own puff pastry, but I was a little short on time, so I used ready made puff pastry from the supermarket.

If you’re opting to go for store bought pastry, then make sure you read the instructions on how to thaw the puff pastry before you begin this lovely dessert. Most of the time you will find that puff pastry will not need more than 10 minutes to thaw. If you leave your pastry out too long, then you will find the pastry to be too soft and very difficult to work with. At the same time, you don’t want your pastry to be so hard that it snaps! I managed to make 12 galettes from 2 puff pastry sheets (each about 167 grams), but I do suggest that you get larger pastry sheets than the ones I used, so then you’ll have a little more room between your pastry border and apples.

Almond meal (flour) should also be available at most supermarkets, but you can make your own by putting ½ cup of blanched almonds and 1 tablespoon of all purpose flour (listed in the recipe) into a blender and grinding everything down into a fine powder. Be careful not to over blend so then it becomes a paste!

The apples I had at home were of the sweet variety (compared to something like Granny Smith, which is more tart in taste) so I only ended up sprinkling a small amount of sugar over my apples. I generally encourage people to add in sugar at their own discretion because everyone has their own personal preferences for sweet.

Because I don’t have a broiler, I opted to put some eggwash onto the pastry before it went into the oven so then my pastry would end up all lovely golden brown. Alternatively, you can choose to follow Stephanie’s method on how to brown and caramelise! I just served these galettes to my family just as it was when I took them out of the oven, but of course you can enjoy these with ice-cream, perhaps some icing sugar, or whipped cream :) These are great eaten either cold, at room temperature or warm, so choose your pick!

APPLE GALETTE

Recipe adapted from one of my favourite cooking websites: Joy of Baking

Makes: 12

Ingredients:

Frangipane (Almond Cream): - ¼ cup (50 grams) granulated white sugar -3 tablespoons (42 grams) unsalted butter -1 large egg - ½ teaspoon pure vanilla extract - ½ cup (42 grams) almond meal (flour) -1 tablespoon (12 grams) all purpose flour

Crust: - 450 grams frozen puff pastry, defrosted

Filling: - 800 grams of apples, sliced (approx. 4 small apples) - Quick round of sugar to taste - 1/8 teaspoon ground cinnamon (optional or to taste)

Garnish (optional): -ice-cream -icing sugar -whipped cream

Method

Frangipane: In a medium sized bowl, cream the sugar and butter with either an electric or hand held mixer. Beat in the egg and vanilla extract until smooth. Add in the almond meal and flour and combine until a smooth paste is formed. Refrigerate.

Puff Pastry: Once the puff pastry has been defrosted, as per manufacturer's instructions: Unfold one sheet of puff pastry onto a lightly floured surface and cut the sheet into thirds with a sharp knife. Then cut each third in half. Repeat with the second layer of puff pastry. Place the pastries (you will have 12 altogether) on a parchment lined baking sheet. With an offset spatula or large knife, spread a thin layer of frangipane (about 1 heaping tablespoon) on each pastry, leaving about a 1/4 inch (1 cm) border. Cover and refrigerate the pastries for about 15 minutes while you cut up your apples.

1. Preheat oven to 205 degrees C (400 degrees F) and place the oven rack in the middle of the oven.

2. Peel and slice the apples into 1cm slices. Place in a large bowl and toss with the sugar and ground cinnamon. Remove the puff pastry from the refrigerator and lay the sugar coated apple slices on top of the frangipane, overlapping the slices.

3. Bake for about 15 - 20 minutes or until the apples are slightly browned and tender and the puff pastry is golden brown. Remove from oven and place on a wire rack*. If you do not intend to broil, then that’s the end of your work! Enjoy just as it is, or top with whatever your please :)

*(For those who want to broil their galettes, follow Stephanie’s method on how to brown and caramelise!)