MINI APPLE GALETTES
Mini Apple Galettes are filled with fresh apples and fall spices, in a flaky, homemade crust. These individual apple galettes are best served with a dollop of whipped cream on top.
Provided by Heather
Categories Dessert
Time 2h
Number Of Ingredients 14
Steps:
- Pie Crust: In a food processor (or a bowl) combine flour, salt, and sugar. Pulse (or cut) butter into flour mixture. Continue to pulse a few more times until butter is in pea sized chunks. Pulse in ice water 1 tablespoon at a time until dough begins to come together. (Test your dough by pinching some together with your fingers. If it holds together, it is ready.) Remove from food processor (or bowl) onto a piece of plastic wrap. Form into a disc and wrap in plastic. Place in refrigerator to chill for one hour (or up to two days).
- Apple Filling: Peel and dice apples into 1 inch cubes and place into a medium bowl. Add brown sugar, cinnamon, nutmeg, flour, and vanilla extract. Toss to coat. Cover and refrigerate for 30 minutes.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
- Remove dough from refrigerator and separate into 6 equal pieces. Roll each piece of dough into a rough circle, about 1/8" thick.
- Remove apples from refrigerator and distribute filling between the 6 pie crusts. Fold dough up around apple filling and pinch together, leaving a 'window' on the top.
- Egg Wash: Whisk together the egg and water. Gently brush egg wash over each galette to coat the crust. Sprinkle sugar over egg wash.
- Bake for 30-35 minutes or until crust is golden brown. Remove and allow to cool for 5 minutes before transferring off baking sheet. May be served warm or room temperature.
Nutrition Facts : Calories 418 kcal, Carbohydrate 47 g, Protein 5 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 88 mg, Sodium 309 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving
INDIVIDUAL RUSTIC APPLE GALETTES
This is a very simple, yet delicious dessert to make. You can use any fruit that you like. Even mix several different fruits together.
Provided by Kathy W
Categories Pies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400°.
- 2. Reshape each half of the pie crust into about a 6 inch circle. Place one in each ramekin.
- 3. In a small bowl mix together sugar, cinnamon and cornstarch. In a medium bowl combine apple slices and sugar mixture.
- 4. Immediately divide apples slices between the 2 ramekins. Dot with a little butter. Gather up the crust to partially cover the apple slices. If you don't have ramekins, line a baking sheet with parchment, place the apples in the middle of the pie crust, leave about a 2 inch border all the way around. Gather up the crust to partially cover the apple slices and bake the galettes on the baking sheet.
- 5. Brush the crust with beaten egg, sprinkle with a little raw sugar, if desired (or use white sugar)
- 6. Bake for 30-40 minutes or until crust is golden brown. Cool. Serve warm with whipped cream or ice cream.
RUSTIC PIES/GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
- Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
- On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
- Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.
- Serve the warm galette with ice cream.
- Cook's Note: The same recipe can be made in individual serving sizes.
- To make pie dough:
- Preheat the oven to 425 degrees F.
- In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
- Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
- Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
- Rustic Pie/Galette Variations:
- Almond Apricot: Season the sliced apricots with almond paste or extract.
- Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
- All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
- Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.
RUSTIC FRUIT GALETTE
Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.
Provided by Rebecca Marmaduke
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
- Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g
RUSTIC APPLE GALETTE
In honor of "National Pie Day" this year, I decided to make my family an Apple Galette. A galette is basically a pie without a pan. You simply pile the filling in the center, and fold the crust over. It is very easy, and very good.
Provided by MrsMamaHen
Categories Pie
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For the crust: Pulse the flour and salt together in a food processor, just to combine. Then cut the cold butter into cubes. Add to the flour and pulse in the processor until the bits are smaller than peas. Turn on the processor, and slowly pour the water into it. As it mixes, the dough will start to stick together. Done.
- If you do not have a food processor, cut the butter in with a pastry blender.
- Form your dough into a disk, wrap it in plastic wrap, and stick it in the fridge. Let it chill while you prepare the filling.
- For the filling: Preheat oven to 375 degrees.
- In a small bowl, combine sugars, salt, flour & cinnamon.
- Set aside.
- Put the apple slices in a bowl, add the lemon juice and give it a stir.
- Add the dry mixture and stir to coat.
- Add in the lemon zest, and another quick stir.
- Set aside.
- Roll out your pie crust.
- Lay rolled pie crust dough onto a bar pan or cookie sheet with an edge, lined with parchment paper.
- Pile your apples in the center.
- Simply begin folding the edges of the dough over the apples, gently pressing them into place.
- Dot the apples with the butter pieces.
- Bake the galette for 35-45 minutes, or until golden and bubbly.
- Allow it to rest and cool for 10 minutes or more before serving.
- The inside will ooze when you cut it, that's normal.
- Serve with ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 350.1, Fat 19.5, SaturatedFat 12.2, Cholesterol 50.9, Sodium 282.2, Carbohydrate 43, Fiber 2.2, Sugar 23.7, Protein 2.7
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RUSTIC APPLE GALETTE - MY COUNTRY TABLE
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- Make the crust: In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two forks, cut in the cold butter chunks until the mixture resembles small peas. Add the cold water and mix it into the flour. If the mixture seems a little dry, or if you have dry crumbs in the bottom of the bowl that aren’t mixing in, add 1 tablespoon of water. Use your hands to bring the wet and dry mixture together. Transfer the dough to a lightly floured work surface. Form the dough into a round disc with your hands, lightly flouring it if necessary. You shouldn’t have to knead the dough. Kneading will make a tougher dough. Wrap the dough disc in plastic wrap and refrigerate for at least 1 hour or overnight.
- Prepare the filling 15 minutes before the dough is finished chilling: In a large bowl, mix together the sugar, 2 teaspoons of flour, 1 teaspoon of cinnamon, the nutmeg, and salt. Peel, core, and slice the apples into 1/8 inch slices. Add the apples to the mixture and use your hands to toss and coat all of the apples with the mixture.
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