What do you do when you want to make an apple pie but don’t have a pie pan? You make an apple galette. Think of the galette as a free-form apple pie. Oh, and by the way, you don’t even have to make a crust. Easy and delicious? Ummm, yea!
Yes! That’s right. That’s puff pastry you see there in the picture. No cutting butter up into little pieces or getting your hands dirty mixing the butter into the flour. No waiting for the dough to rest. No rolling it out into a circle. Nope. Have some scissors? Cut open one of the packages inside the box and you’re good. Done.
- 3 Tble butter
- 3 or 4 Golden Delicious apples, peeled, cored and sliced
- ½ tsp kosher salt
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ cardamom
- 1 tsp cornstarch
- 1 tsp lemon juice
- 1 8oz frozen puff pastry sheet, thawed slightly
- 1 egg, beaten
- 1 Tble granulated sugar
Preheat oven to 375˚. Melt butter in a large skillet. Add apples and salt, cook over medium-high heat stirring occasionally until apples are slightly tender, about 5-7 mins. Mix sugar, cinnamon, nutmeg, cardamom and cornstarch in a small bowl. Sprinkle sugar mixture and lemon juice over apples. Mix to combine. Cook until sugar has melted and coated apples, about 3 or 4 minutes. Set aside to cool.
Unfold semi-frozen puff pastry out onto a floured board. Let thaw. When puff pastry is mostly thawed roll out into an approximate 12″ square, lifting, turning and sprinkling with more flour to keep from sticking. Cut off the corners with a rounded cut, making a 12″ circle. Place pastry round onto a piece of parchment paper. Brush the entire round with egg wash. Pour cooled apple mixture into the middle of the round and spread out slightly. Fold the pastry border partially over the filling, pleating the pastry in loose folds. Brush the folded-up pastry border with egg wash and sprinkle with granulated sugar. Bake on middle rack in oven for 30-35 minutes until golden brown. Cool 20 minutes before serving. Serve with vanilla whipped cream, vanilla ice cream or by itself.