Here we go guys. First Fall recipe of the season. Even though it’s technically not Fall yet. Only about a week to go though, so close enough! Plus, it definitely felt like Fall over the weekend. We finally turned the AC off and opened up the windows on Saturday, only to close them again when it came night time because it was FREEZING. Like 50 degrees freezing. That was my cue to grab some apples and get to baking .
INGREDIENTS:
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cold, cut into cubes
1 ounce (2 tablespoons) cream cheese, cold, cut into cubes
3 tablespoons ice water
For the filling
3 apples, peeled, cored, and cut lengthwise into slices
3 tablespoons unsalted butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
pinch of nutmeg
1 tablespoon cornstarch
1 egg, lightly beaten
2 tablespoons water
Turbinado sugar, for sprinkling
DIRECTIONS:
In the bowl of a food processor, add flour and salt. Pulse a few times to combine. Add butter and cream cheese and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time, and pulse until mixture begins to clump together and form a dough. Remove the dough from the food processor, gather it up, and shape it into a thick disk. Cover with plastic wrap and refrigerate for one hour.
In a medium-sized saucepan or skillet, melt butter over medium low heat. Then, add brown sugar, cinnamon, nutmeg, and cornstarch and stir to combine. Add sliced apples and toss together until evenly coated. Cook for 10 to 12 minutes, stirring occasionally, just until tender. Remove from heat and set aside to cool.
Take the dough out from the fridge, and if it is really hard, set it on the counter for 5 minutes so that it can soften up a bit and become pliable. Cut a large sheet of parchment paper (about the size of your baking sheet) and lightly dust with flour. Roll the dough out on the parchment paper to a circle about 12 inches wide and 3/16 inch thick. Slide the parchment paper with the dough on it, onto your baking sheet, and return to the fridge for 10 minutes to firm up again.
Preheat oven to 400 degrees F.
Remove the baking sheet from the fridge. Pile the apples onto the center of the dough, leaving about a 2 inch border around the edge. Starting with the edge closest to you, fold the dough up towards the center, partially covering the mound of apples. Continue doing this in a clockwise or counter clockwise motion, gently pinching the pleated dough together as you go around to secure it.
In a glass measuring cup, whisk together egg and water to make an egg wash. Brush the dough with the egg wash, then dust with turbinado sugar.
Place a piece of aluminum foil loosely over the galette. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until crust is golden brown.
Remove from oven and cool on baking sheet for 10 minutes. Then, cut into wedges and serve warm, preferably with a scoop of vanilla ice cream.
