Apple Cinnamon Galettes
Apple Cinnamon Galettes
Try this quick and easy baking recipe from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 3 hours 30 minutes
  • Cooking Time 45 minutes
  • Yield 6 servings
  • 1 recipe 2-crust Pie dough, shaped into 2 logs and chilled
  • ½ cup Sour cream
  • 2 tablespoons + ½ cup packed Dark brown or Demerara sugar
  • ½ teaspoon Vanilla extract
  • 4 cups peeled and thinly sliced Granny Smith, Cortland or other tart apple (about 3 apples)
  • 1 teaspoon ground Cinnamon
  • 6 teaspoons unsalted Butter
  • 2 tablespoons Water, for brushing
  • Turbinado sugar, for sprinkling
  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 1⁄4-inch thickness and 8-inches across Place 3 onto each baking tray and chill while preparing the filling
  3. Stir the sour cream, 2 tablespoonsp of brown sugar and vanilla together. In another bowl, toss the apples, remaining 1⁄2 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
  6. The galettes should be served warm or at room temperature, but can be stored chilled for up to 3 days

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