Apple Walnut Ginger Galettelow Cal Recipes

APPLE-WALNUT-GINGER GALETTE(LOW CAL)

Steps:

• 1. Heat oven to 400°. In a bowl, toss apples with walnuts, ginger, 2 tbsp sugar, flour and cinnamon. Roll piecrust into a 12-inch circle, about 1/8-inch thick. Coat a baking sheet with cooking spray; place piecrust on sheet. (It's OK if the piecrust hangs over the sides.) Arrange apple slices in one layer to form a circle about 3 inches from edge of piecrust; fill in circle with more slices. Scrape any remaining walnuts and ginger from bowl onto apples. Gently fold edges of piecrust over outer edge of apple filling to form a thick crust. Spray outer rim of crust with cooking spray; sprinkle crust with remaining 2 tsp sugar. Bake until crust is golden brown and apples are soft, 35 minutes. Cut into 8 slices and serve

FAVORITE APPLE GALETTE

Steps:

• Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
• Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
• Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.