Galette with Apples
Baking and Desserts | European cuisine
⏳ Time
3 hours
🥕 Ingredients
6
🍽️ Servings
4
Description
Galette with Apples
Ingredients
- Sugar - 7 teaspoons
- Butter - 7.2 oz
- Wheat Flour - 10.1 oz
- Salt - ¼ teaspoon
- Apple - 5 pieces
- Almond - 2 tablespoons
Step by Step guide
Step 1
For the dough, mix the flour (285 g), sugar (1 teaspoon), and salt in a bowl. Transfer to a large cutting board. Cut the butter (180 g) into 1 cm cubes and place it in the freezer while preparing the dough.
Step 2
Chop one-third of the butter into the flour with a knife until the flour turns a light yellow color and has a sandy texture. The largest pieces of butter can be about 1-1.5 mm in size.
Step 3
Take out the remaining butter and chop it into the flour with a knife so that the largest pieces of butter are the size of small peas. Transfer the flour and butter mixture to a bowl. Sprinkle 3-4 tablespoons of ice water over the flour mixture. Then, with your hand in the flour mixture, lift your palm, squeeze your fingers, and release the dough, allowing it to fall back into the bowl. Continue this way, gradually incorporating 100 g of ice water into the dough. Do not knead it! Gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least two hours.
Step 4
For the filling, use Granny Smith, Fuji, Pink Lady, Golden, or any firm baking apples that do not turn to mush in the oven. Peel the apples, cut them in half, remove the core with seeds, and slice the fruit into thin wedges.
Step 5
Preheat the oven to 215°C. Line a baking sheet with parchment paper. In a bowl, mix the flour, almond flour, and 2 tablespoons of sugar.
Step 6
Remove the dough and divide it into two parts. Roll each part into a circle about 1-2 mm thick. Place on the lined baking sheet and refrigerate while preparing the filling. In the center of the chilled dough, spread the mixture of almond flour, regular flour, and sugar, leaving a 2 cm border. Arrange the apple slices in a spiral so that they overlap. Sprinkle all with 3 tablespoons of sugar. Fold the edges of the galette, brush with melted butter, and sprinkle with the remaining sugar.
Step 7
Bake at 215°C for 15 minutes, then reduce the temperature to 180°C and continue baking until done (about another 15-20 minutes, but keep an eye on it as it depends on your oven's strength). The edges and bottom of the galette should be nicely browned. 10 minutes before it's done, scatter additional raspberries, blueberries, or blackberries over the galette. Bake with the berries for another 10 minutes.
Step 8
Before serving, you can dust with a mixture of powdered sugar and cinnamon through a sieve.
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