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- 1 3/4 cups all purpose flour
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons (or more) ice water
- 1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
- 4 tablespoons sugar, divided
- 1 teaspoon finely grated lemon peel
- 1/4 cup apricot preserves
Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.
- Preheat oven to 400°F
- For the crust: combine flour and salt in a food processor, pulsing to combine. Add the chilled butter and pulse until the texture is like cornmeal. Add labneh/yogurt, wine and water, and pulse just until the dough comes together. Remove dough from food processor and form into a ball, then wrap in plastic and chill (20-25 minutes in the freezer or 1 hour in the refrigerator).
- On a floured work surface, roll out dough into a 16” circle. Transfer to a parchment-lined baking sheet. Use an inverted pasta or salad bowl to mark where your filling should go.On a floured work surface, roll out dough into a 16” circle. Transfer to a parchment-lined baking sheet. Use an inverted pasta or salad bowl to mark where your filling should go.
- Arrange apples in a spiral pattern evenly over the dough in the inner circle, leaving a 2” border. Top apple slices with butter pieces and sprinkle with cinnamon and sugar.
- Make cuts into the pastry border to create about 8 flaps, leaving the filled center open. Fold the flaps down one by one, partly overlapping the apples, until all are folded inward. Brush the outside of the crust with the beaten egg.
- Bake at 400°F for about 40-50 minutes, until golden brown. Remove from the oven and let stand 5 minutes before serving.
Watch Our How-To Video
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons sugar
- ¼ teaspoon salt
- 1 stick plus 2 tablespoons cold unsalted butter (cut into small pieces)
- ⅓ cup ice water
- 4 Golden Delicious apples
- 2 tablespoons sugar
- ½ teaspoon cinnamon
- 1 tablespoon honey (preferably wildflower)
- 1 tablespoon unsalted butter (cut into small pieces)
In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
Apple and Blackberry Galette
For the Crust
- 2 tablespoons granulated sugar
- 2 sticks (16 tablespoons) unsalted butter, cut into cubes and kept very cold
- 4 medium golden delicious apples, peeled, cored, and sliced (any sweet apples will do!)
- 3 tablespoons granulated sugar
Make the Crust: Put the flour, sugar, salt, and butter into a food processor and pulse the mixture until the butter pieces are the size of beads. (Don’t run the food processor for more than a couple seconds at a time, or the mixture will heat up and the butter will start to melt.) Drizzle in the ice water, pulsing the mixture occasionally, and stopping when the mixture is just moist enough that it will hold together when you pinch it.
Turn the dough out onto a clean counter and press it together into a round disk, about 1” thick. (The rounder the disk, the easier it will be to roll out.) Wrap the disk in plastic wrap, and let it sit in the refrigerator to rest for at least 2 hours.
When the dough is ready, preheat the oven to 375°. Remove the dough from the refrigerator, and slowly roll it out into a circle. Use a pairing knife to trim the edges so that you have a relatively uniform circle. Put the crust on a baking sheet, and put it back in the refrigerator while you make the filling.
In a medium bowl, mix the apple slices with 2 tablespoons of the sugar and all of the lemon juice. In a smaller bowl, mix the blackberries with the remaining 1 tablespoon sugar.
Remove the crust from the refrigerator, and arrange the apple slices in a sun or starburst pattern, starting at the center of the dough and working your way out leave 2” to 3” of uncovered crust all around the filling. Dot the starburst with the blackberries.
Fold the edges of the crust over the filling, working your way around the outside of the galette. Beat the egg yolk in a small bowl, and brush it onto the crust (to give it some shine), and dust the crust with raw sugar.
Bake the galette until the crust is golden and the fruit is well cooked, 40 to 50 minutes. Remove the galette from the oven, and let it cool to room temperature before serving.
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This beautifully simple pastry is very apple-forward. Where you might expect to taste cinnamon along with the apple, you'll discover the flavors of butterscotch and toasted pecans. Semolina and buttermilk in the pastry make it golden, tender, and very easy to roll out.
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour or 1 cup (106g) Pastry Flour
- 1/2 cup (82g) semolina flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 8 tablespoons (113g) unsalted butter, cold
- 4 to 6 tablespoons (57g to 85g) cold buttermilk
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1/2 cup (57g) diced toasted pecans
- 4 1/2 cups (510g) firm baking apples, sliced
- 3 tablespoons (40g) packed light brown sugar
- 2 tablespoons (28g) unsalted butter, cold, diced
Preheat the oven to 400°F. Line a baking sheet with parchment.
To make the crust: In a medium bowl, combine the flour and semolina with the sugar and salt. Work in the cold butter until it’s in pea-sized chunks. Gradually stir in the buttermilk, using a fork. Start with 4 tablespoons, adding more as needed to bring the dough together. Gather the dough into a disk, pat it 3/4" thick, wrap, and chill for at least 1 hour.
Roll the chilled pastry into a 13" round, 1/4" thick. Place the round on the prepared baking sheet.
To fill and assemble: Sprinkle the flour and salt over the pastry, leaving a 1" border uncovered at the edge. Spread the pecans in a 9" circle in the center of the dough.
Arrange the apples in concentric circles over the nuts. Sprinkle the apples with sugar. Bring the pastry up and over the apples to make a top crust, leaving the center uncovered. Dot the apples in the center with butter.
Brush the top crust with the beaten egg mixture and sprinkle generously with coarse sugar.
Bake the galette for 25 minutes, until it's golden brown. Remove it from the oven and let it cool to lukewarm before serving.
Store refrigerated for up to five days freeze for up to three months.
Tips from our Bakers
Don't have fresh buttermilk for the crust? Substitute 1 tablespoon buttermilk powder (added along with the flours) and 4 to 6 tablespoons ice water for the cold buttermilk called for in the recipe.
The days are getting longer, fruit that has recently emerged from the earth, rather than cellophane, is showing up at markets and in CSAs, and you know what this means, right? It’s time to resist the siren call of pie season and make a galette instead. Galettes are the very best way to bring pie into your everyday life — and yes, I believe your everyday life deserves baked fruit in a buttery, flaky shell — because everything about them is easier. A single crust requires less time and less work. Because it doesn’t have the responsibility of keeping pounds of fruit from soaking into a pie plate, a more tender and flaky dough can be used. The filling uses less fruit and requires less of a shopping commitment. There’s less flavor-occluding sugar and thickeners because galettes are more forgiving of messiness. You don’t need a particular pan or even shape oblong blobs taste as good and work exactly as well as circles.
There have been twelve galette recipes on this site since I established my membership on Team Galette a mind-boggling 14 years ago, but they all suffer from what I call a specificity problem. This one has a cool shape and ricotta. This one has amaretti crumbs. This one is thicker and barely sweetened. This one is part cheesecake. But when, I have some strawberries, a few stalks of rhubarb, and half a lemon in my fridge and I don’t want to think too hard about things? This is the one I make.
The crust is exceptionally light and you’re unlikely find an easier one to roll out. Beginners excel at this dough. The bottom is never soggy. The fruit isn’t too sweet. The amount of time you need to plan ahead is negligible because a funny thing I’ve learned in the last 65 days is that even with all of the time in the world, I’m extremely disinterested in planning ahead. Is it so terrible that I want my pies to have the luxury of impulsivity, too? This galette says no.
- Servings: 8
- Time: 50 minutes, plus chilling time
- Source: Smitten Kitchen
Make filling: Combine fruit, salt, citrus juice (if using), sugar, and starch in a medium bowl and set aside.
Assemble galette: Heat oven to 400°F and flatten the parchment paper that you wrapped your dough in on a large baking sheet. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spoon fruit filling and any juices that have collected into center, leaving a 2- to 3-inch border uncovered. Fold this border over fruit, pleating the edge to make it fit. The center will be open.
For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. Sprinkle it all over with turbinado or coarse sugar.
Bake galette: For 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
Do ahead: Fruit galettes keep at room temperature for a few days and up to a week in the fridge.
Note: This recipe is abundantly flexible.
* Fruit: Use whatever fruit you like to bake with (shown here with about 2 cups sliced rhubarb and 1 1/2 cups sliced strawberries).
* Flavors: Use another kind of citrus or none at all you could add zest or vanilla to the crust. You could slick the bottom of the crust with jam or marzipan.
* Flour: Replace 1/2 cup of the all-purpose flour with whole wheat or rye flour.
* Sweetness: The filling is lightly sweetened you can add up to 3 more tablespoons sugar without putting it over-the-top. For an even less-sweet galette, you could replace the sugar on the crust with poppy or sesame seeds.
* Thickeners: Tapioca flour or starch is my favorite for a clear, unchalky set. If you don’t have it, use an equal amount of cornstarch. Different kinds of fruit have different pectin levels, and might need more or less thickener. For apples or blueberries, use 1/2 tablespoon level. For peaches or fresh cherries, use 1 tablespoon. For strawberries, blackberries, raspberries, and rhubarb, use 1 1/2 tablespoons.
Dutch Apple Galette for Two
Sometimes you feel like pie, but you don’t feel like actually making pie.
Sometimes you feel like eating a slice of pie, but you don’t feel like eating pie leftovers for a week.
Sometimes a galette for two might be just the thing you are looking for.
Guys, I love galettes. They have all the trappings of pie without the all the fussy bits. No one’s spending 45 minutes creating a perfectly braided lattice top for a galette. You roll some pie dough out to something vaguely resembling a circle, fill it with fruit, fold it, and bake. It’s perfectly perfect in its imperfection.
You can turn most fruit pies into a galette, but given that this is September and apple season is just getting started, I thought we’d kick off this galette train with a Dutch Apple Galette for Two.
This dessert is good-looking enough to serve for a special occasion, but simple enough to make on a random Saturday afternoon when you feel like bumming around the kitchen for a while. (This recipe was born in my kitchen on just such a Saturday. ))
And if making a pie from scratch is something you’ve never gotten around to, a galette is a great place to start building your pie-making muscles.
It takes half the effort and less than half the skill since there’s no fussy top to work with. Plus, since we are using my favorite–and after being pinned 16,000+ times on Pinterest, I’m going to say, Famous–buttermilk pie crust, you know this dough is going to be easy to make and easy to work with. I LOVE IT.
Okay, I’ve been singing the praises of galettes in general, but why should you make a Dutch Apple Galette specifically? Because it’s knock-you-down fantastic. The crust is flakey and dusted with sugar. The apples are cooked to sweet cinnamon perfection. And hey, do you like streusel topping?
Because I’ll give you streusel topping. This thing is piled high (some might say too high (NOT ME!)) with streusel, which offers a fantastic sweet and slightly crunchy contrast with the apples and buttery pie crust.
Serve it hot, straight out of the oven. Serve it drizzled in caramel sauce. Serve it with a comically large scoop of ice cream and take hasty pictures of it before devouring it at 9 in the morning.
- 1 refrigerated pie crust, unbaked (I used Pillsbury brand)
- 2 large apples
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon cinnamon, optional
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold butter
- 1 tablespoon heavy cream for brushing crust
- Coarse sugar for sprinkling on crust (I used regular granulated)
In a small bowl, combine the sugar, brown sugar, flour, and cinnamon reserve about 2 tablespoons for the top. Set aside. Line a pizza pan with parchment paper. Unroll pie crust onto the paper and set aside.
Peel and thinly slice the apples into a large mixing bowl. Add lemon juice and stir to coat. Add the sugar mixture, stirring just enough to combine. Spoon mixture onto the center of the crust, distributing the apples evenly and leaving about a 2" margin of crust all around. Gently fold the excess crust up and over the top of the apples, overlapping the edges to fit flat. Sprinkle reserved sugar mixture over the exposed apples. Cut the cold butter into 5 or 6 very thin pats and place over the apples. Brush edges of top crust lightly with the cream. Sprinkle sugar over the crust.
Bake for 35-40 minutes, or until top is golden brown and apples are tender.
Cut into wedges and serve warm with vanilla ice cream and a drizzle of caramel sauce.
Easy Apple Galette
This apple galette recipe is so simple and beautiful. If you love apple pie, you&rsquoll love apple galette. It&rsquos basically an apple pie, but the edges are folded to the center in a beautiful presentation. These are perfect for parties or gathering that you want to showcase a pie in a different way. Everyone always drools over how it looks and it tastes equally delicious to an apple pie.
This wonderful dessert is perfect not just for the holidays, but also for year round. Apples are plentiful throughout the year and different varieties of apples are great for making pies and galettes. So don&rsquot feel like apple galettes are too fancy or seasonal to make for a dessert. They&rsquore perfect year round. It just takes a bit of time and planning to quickly whip up this apple galette. Come summertime, it is the perfect dessert to easily make ahead of time for those backyard gatherings, picnics, and other good times! And if you&rsquore craving another killer dessert, this apple cobbler is fabulous!
Video: Easy Apple Galette Recipe
You can make the filling up to 2 days ahead of time and you can even pre-make the dough as well. When you&rsquore ready to bake, all you need to do is to roll out the dough and add the apple filling. Voila! Within an hour you&rsquoll have a delicious, elegant and absolutely beautiful galette to share with friends and family.
For peeling just a handful of apples, we love our OXO peeler. But if we have a ton of apple recipes to make, then we&rsquoll go to our Johnny Apple Peeler or the KitchenAid stand mixer attachment. Both are great.
The apple variety can change the flavor of the galette quite a bit. Some of our favorite pie apples that we find near us are: Honeycrisps, Gala, Fuji, Granny Smiths, Opals, and the Jonathans or Jonagolds. What are your favorite apples for pies and galettes?
Favorite Peeling Tools:
Some tools make peeling all the more enjoyable. Here&rsquos some of the favorites:
OXO Peeler &ndash Simple and easy. Always great to have a good peeler at the ready.
Johnny Apple Peeler &ndash Just like the one I grew up with and it powered the masses of apples from our trees.