Apple Hazelnut Galette Recipes
FRENCH APPLE GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
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- Make the Crust. Slice the butter and add to a medium-sized mixing bowl with flour and salt. Cut flour and salt into the butter using a pastry cutter. Keep cutting the flour into the butter until it sheets through the cutter and there is very little loose flour in the bottom of the bowl. (If you don't have a pastry cutter, pulse the flour, salt, and butter in a food processor until pea-sized crumbs form.) Add just enough ice cold water until you can gather the dough together and form a ball. Wrap the dough in plastic wrap and refrigerate while preparing the filling.
- Prepare the filling. Core the apples and slice into 1/4-inch slices. Place in large mixing bowl with brown sugar, cornstarch, lime juice, salt, cinnamon, and nutmeg, and toss until coated. Set aside.
- Remove pie crust from the refrigerator and place on a lightly floured surface. Roll pie crust out in a large circle until it has a 13-15 inch diameter. (Use a 9-inch pie pan to help eye-ball the diameter.) Invert the pie pan on top of the crust and use a butter knife to lightly trace around the pie pan. This should leave 2-3 inches of crust around the circle.
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