Apple Galettes

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I have stumbled across this wonderful recipe on Foodgawker.

The little cuties looked very yummy, fun to make and their individual serving size seemed to make them perfect for sharing.

I opted for an apple filling (instead of the grapefruit one) because it’s my favorite these days. I just love that wonderful moment when apples become hot and intimate friends with cinnamon!

Of course, to satisfy my curiosity I went searching for where the word gallete came from and what it meant.

No surprise dear friends, it comes from French.

Galette is a general term to designate various types of flat, round or freeform crusty cakes. There are two most famous galette types – the galette des Rois (King cake) and the Bretton galette which is a a large, thin buckwheat flour pancake.

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To make the pastry you need:

2 cups (260 grams) all-purpose flour

1 teaspoon salt

2 teaspoons granulated sugar

1 cup (230 grams) cold butter, cubed

1 teaspoon vinegar

1/2 cup (120 ml) milk

To make the filling you need:

4 large apples; peeled, cored and sliced (or cut into cubes)

1/2 cup (110 grams) butter

4 tablespoons granulated sugar

2 teaspoons cinnamon

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1. Preheat an oven to 356 F (180 C).

2. Line a baking sheet with parchment paper.

apple-galettes-flour-mixture-and-butter-in-electric-mixer

3. In the bowl of an electric mixer combine the flour, salt, and sugar.

4. Add the butter.

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5. Pulse until the mixture resembles coarse crumbs.

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6. Then sprinkle the mixture with the vinegar and add milk gradually.

Pulse for about 4 more minutes until the mixture becomes smooth.

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7. Place the dough on a well floured surface and form a ball.

If the dough is too sticky keep adding flour.

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8. With a floured knife keep cutting the dough in halves until you have 16 even pieces.

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9. Shape the pieces into balls and put them in a refrigerator (the dough is easier to work with when cooled).

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10. Melt the butter and sugar in a large skillet over medium heat. Stir frequently for about 2 minutes.

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11. Add the apples.

Stir frequently, for about 4-5 minutes, until they just start to turn tender.

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12. Sprinkle with cinnamon.

Toss the mixture gently and cook over medium heat for additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.

Place the apples on a plate.

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13. Remove a ball from the fridge and roll it out into a 5-inch (13 cm) circle (remove one ball from the fridge at a time).

Place about 2 tablespoons of the filling in the center of the circle.

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14. Fold the edges of the dough over the filling in a crimped pattern, leaving the center uncovered.

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15. Gently, but firmly, push down on the crimped edges to help prevent the crust from opening up during baking.

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16. Place the pastry on the baking sheet.

Brush with melted butter.

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17. And bake for about 30 minutes or until golden brown.

Remove from the oven and let cool.

Yummy!

This recipe was adapted from the blog of “LaFujiMama” .

12 thoughts on “Apple Galettes

  1. 1
    anushruti says:

    These look delicious!

  2. 2
    Joyce says:

    I wish I had one of these right now. I like the idea of individual servings.

  3. 3
    Adriana says:

    I am going to bake these this weekend. Wish me luck. I let you know how it went.

  4. 4
    Valerie says:

    Found your recipe through tastespotting… Have made it twice now to rave reviews!

  5. 5
    MG says:

    Have you tried freezing them?

  6. 6
    ANNE GROVE says:

    Has anybody frozen these? Any suggestion for making in large batch. If frozen, should they be reheated before serving?

  7. 7
    mirela says:

    these are great !!!! i can’t stop eating them. 🙂

  8. 8
    Mr. D says:

    Mom would take this recipe to the next level by preparing a hot custard and pouring over each pastry when serving. Still to die for!

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