Apple Galettes- a wheel of apple fun!
Apple galette
Galette? Galette? Yes! Would you believe that the definition to the word “Galette” does not even appear in dictionary.com! (I was rather surprised.) So even if you aren’t exactly sure what a galette is, you can be reassured that they are indeed delicious! They are a friendly step away from the humble apple pie, and less saucy than a danish; the apple galette can be described as a light, flakey pastry version of the many apple pastries available! It is characterised notably by its round shape and arrangement of the apple slices.
This delicious recipe I actually got off my friend Jillian, (who is a marvellous cook), after tasting one of these delicious things in her kitchen! They are relatively simple to prepare and look great! Possibly the hardest part about making these is the slicing of the apples (the thinner the better) and the cooking of the apples. You could alternatively just place the raw apples straight on the pastry and bake them, but if this is the case, you must ensure the apples are sliced VERY thinly, otherwise you risk having the bite of raw apple in your otherwise perfectly puffed pastry, which would be most unfortunate.
Apple Galettes
Ingredients: 2 sheets of ready-made puff pastry, 3 heaped tbsp icing sugar, 3 apples (such as Granny Smith), 4 tbsp almond meal, 1 tbsp butter, ¼ cup honey, ½ cup water
Steps: Peel and core the apples and slice thinly. Combine the honey and water in a small saucepan, Add the apples and cook over medium heat for 8 minutes or until the apple is soft (but not falling apart). Drain the apples, and reserve the sauce.
Using a small bowl trace circles in the puff pastry. Sprinkle a ½ tbsp of almond meal onto each circle, then arrange the apples in a spiral on the pastry. Then bring the sauce (from cooking the apples) to the boil again and boil for 2 minutes to reduce, then drizzle on the apples. Dust generously with the icing sugar and dot with the butter.
Bake on baking trays lined with baking paper for 20-30 minutes or until the pastry is crisp and golden. Serve warm with double cream or ice-cream!
Makes 8
