Today I’ll give you a recipe that is very sweet and tasty. The Apple Galetes but the mini ones. Before I start I would like to give you some tips on preparation.
The recipe has two phases, the first one is the pastry. As you make the pastry dough use a food processor or pastry cutter. Also, roll the dough directly onto a floured sheet of parchment.
The Pastry recipe that I will prove is a Sweet Shortcrust one that can be used in making tarts, larger galettes, or double-crusted pies.
And to serve I recommend you accompany the galettes with vanilla ice cream and a drizzle of caramel sauce. Yummy!
The Ingredients:
The Pastry:
2 cups of flour, plus more for dusting
2 tablespoons powdered sugar
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¾ cup of cold butter, diced
Ice water
1 egg
The Assembly:
1 pound apples (sliced thinly)
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
1 orange zest
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
1 egg
1 tablespoon heavy cream
Demerara or turbinado sugar (to sprinkle)
The preparation
Get a large bowl out and put the flour, powdered sugar, cinnamon, and salt in it then stir. Add the butter and squeeze with your fingertips. Add the egg, then stir. Then add the ice water, slowly. Add a spoon first, stir and then add more. A rubber spatula will help you to combine the dough. Knead the dough and then split it in two. The dough shall be smooth. Wrap the two parts in cling film separately and chill for 30 minutes.
Preheat the oven to 375°F (190°C).
Flour the surface that you will knead the pastry and roll out each part to a rectangular. The thickness shall not exceed ¼-inch. Cut the dough with a 6 or 7-inch plate, you can use a knife to cut around the plate as well. You need to form 4 dough rounds. Take the rounds on a baking sheet and chill them for 15 minutes.
Mix the sugar, spices and orange zest, lemon juice and vanilla extract in a medium bowl. Add the apple slices and stir to make them covered in sugar evenly.
Place the egg and cream in a small bowl and whisk quickly together with a fork.
Take the pastry out of the fridge, place 1/4apples in the center of the round and fold up. You need to fold up the borders and crimp. The pastry will form walls around the apples. Repeat the process for the other 3 rounds.
Brush the sides of each pastry rim with egg and cream mixture, then sprinkle the edges with demerara sugar.
Bake for 30-35 minutes. The pastry shall be golden brown. When you cook it at the right temperature the apples will be tender but the pastry will crumble in your mouth.. Let the mini galettes rest for 10 minutes before serving.
Bon appetit!
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