Cinnamon Galette Recipes

APPLE CINNAMON GALETTES

Steps:

• 1. Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
• 2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into 2 discs, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
• 3. Shape into 2 logs and chill.
• 1. Preheat the oven to 375 F and line 2 baking trays with parchment paper. Pull the pie dough from the fridge 20 minutes before rolling.
• 2. Slice each log into 3 pieces and roll each piece out on a lightly floured work surface to just under ¼-inch thickness and 8-inches across. Place 3 onto each baking tray and chill while preparing the filling.
• 3. Stir the sour cream, 2 Tbsp of brown sugar and vanilla together. In another bowl, toss the apples, remaining ½ cup of brown sugar and cinnamon together.
• 4. Spoon the sour cream into the centre of each rolled piece of dough and top with the sliced apples. Place a teaspoon of butter on the top of each tart. Fold the dough over the apples, making 5 or 6 creases overlapping each other so that the apples are almost fully covered. Brush the pastry with the eggwash and sprinkle generously with granulated sugar.
• 5. Bake the galettes for about 25 minutes, until the pastry is a rich golden brown colour. Let the galettes cool for at least 20 minutes before serving warm, or cool completely and serve at room temperature.
• The galettes should be served warm or at room temperature, but can be stored chilled for up to 3 days.

CINNAMON GALETTE

Steps:

• Cut 14 x 9" circles of greaseproof paper and grease each lightly.
• Cream the butter and sugar until pale and fluffy.Beat in the eggs one at a time.Sift the flour with the cinnamon and fold this into the mix.
• Divide this into 14 portions.Using a palette knife,spread each portion onto a circle of greaseproof paper.
• Bake these, two at a time,on wetted baking sheets in a pre-heated oven(190degC) for 10 minutes.Leave until cold before peeling off the greaseproof paper.
• Layer the cinnamon rounds,spreading each one with the whipped cream.Dust the top with icing sugar and decorate with the cherries.