This easy apple galette with buttery puff pastry and a juicy apple, cinnamon and nut filling is a real delight. The galette not only tastes delicious, but it also looks really chic!
Prep Time30 minutesmins
Zubereitung30 minutesmins
Kühlzeit Teig (mindestens)30 minutesmins
Servings: 10servings
Ingredients
Pastry
250gall-purpose flouror cake spelt flour
50gsugar
150gbuttercold (1 cup = 240 ml)
30mlwatervery cold
½tspsalt
1mediumeggto brush the galette with
Filling
4mediumapplesdivided in half, seeds removed
50ghazelnuts
40glight brown sugar
1tspcinnamongrounded
Salted Caramel
170glight brown sugar
100gbutter
120mlwhipping cream or half-half
¼tspsalt
Instructions
Dough
Place flour, sugar and salt in a food processor. Grate the cold butter on top or add it in small pieces. Mix briefly with your hands, then knead with the food processor. Gradually add the water. Stir just until everything is combined.
Place the dough on the work surface, form it into a ball with your hands and chill in the refrigerator for at least 30 minutes (or overnight).
Salted Caramel
Melt the sugar, butter and salt in a saucepan over medium heat until the sugar is dissolved and everything turns a nice golden color. Stir constantly.
Once the sugar has caramelized, add the cream. Be very careful during this step! It may splatter as the caramel is very hot!
Stir until everything is well combined. Then pour the caramel into a glass. If it is too thick, stir in a little more cream (can also be done if the caramel has already cooled completely).
Galette
Preheat the oven to 190°C /374°F top and bottom heat. Prepare a baking tray with baking paper. Roughly chop the hazelnuts.
Cut the apples into thin slices. Mix apples, nuts, sugar and cinnamon in a bowl.
If you like, use a small piece of the dough to cut out leaves or any design.
Roll out the dough on a floured work surface to a thickness of approx. 4 mm / 0.15 inches (approx. 35 cm / 14 inches in diameter). Carefully lift onto the baking tray.
Spread the apple mixture in the middle. Leave approx. 4 cm / 1.5 inches free on the outside.
Fold in the edge. Whisk the egg and brush it over the dough. Place the cut-out motifs on the galette and also brush with the egg.
Die Apfel Galette ca. 35 Minuten backen, bis sie goldbraun ist. 10 Minuten auskühlen lassen. Noch warm mit etwas gesalzenem Karamell servieren.
The warm apple galette also tastes wonderful with whipped cream and/or vanilla ice cream.