By this point you must know that I love apple desserts. It’s just so good when you have a lovely dough with soft and sweet apples. It’s even better if there’s butter and cinnamon involved in the equation as well. This cinnamon apple galette is a simplified version of an apple pie who everyone loves without exception.
I’ve been finding more and more people who actually don’t like cinnamon. Even if I don’t share that opinion (LOVE CINNAMON) I completely understand and if you don’t add it the recipe will still work. If you like you can also add nutmeg, ginger and / or cardamom with the cinnamon or instead of. If you don’t want to add any spices it’s no biggie and will still be delicious.
This recipe is pretty straight forward and by far the most complicated thin if the dough. For that purpose I’m placing down here a video where I show how it’s done. The dough is very buttery so be gentle while rolling it out so it doesn’t stick to the table. A good option is you cannot handle it is to roll it out between two pieces of baking paper. In this way you can then just peel one piece off and done.
This recipe for cinnamon apple galette is a bit different from the ones I’ve previously posted like the raspberry and pomegranate galette or the mixed berry galette. In this case we’re laying the cornflour under the apples so it thickens the juices. Then we’re going to paint the apples with butter and sprinkle with brown sugar. In that way they’ll remain nice and pretty on top and the juices will still thicken.
You can make this dessert really quickly and it’s not complicated at all which is why I love it. The dough you can have pre-made from the night before and keep it in the fridge or up to a month in the freezer. When you want to use it you just stretch it out, fill it and bake it. Serve it warm (because duh) and it’s even better with a scoop of good quality vanilla ice cream.
For the dough
- 200 g all purpose flour
- 1 tsp salt
- 50 g granulated sugar
- 100 g unsalted butter cold and cut into small cubes
- 1 egg
- 1 tbsp cold water
For the filling
- 3-4 royal gala / pink lady / fuji apples
- 3 tbsp brown sugar
- ½ tsp ground cinnamon
- 1 tbsp cornflour
To top the apples
- 15 g unsalted butter melted
- 3 tbsp brown sugar
To paint the dough
- 2 tbsp milk
For the dough
- Place the flour, sugar, salt and butter in a bowl.
- Use your fingers to pinch the butter with the rest of the ingredients until there are no large pieces of butter left and it looks like wet sand.
- Add the egg and water at the center and mix with a spatula until it doesn't help anymore and then mix with your hands. Don't over knead it because it will turn tough and hard to roll out after.
- Wrap the dough and let it rest in the fridge for at least 30min. It you leave it longer than that and it goes hard then leave it outside of the fridge for a while until it becomes softer. If it's hard at the edges and soft inside you want to give it a mix with your hands on an unfloured surface.
- Dust a surface with flour and roll it out until it's 3mm thick. You don't want to roll it thinner than that because the juice could then break it in the oven. Make sure that the dough isn't sticking to the surface with each roll and add more flour if needed. Try to make a circular shape as you go. Alternatively you can roll the dough between two baking paper sheets so the dough won't break.
- Place the dough on a baking tray lined with baking paper or a silpat. If you stretched the dough between baking paper than you just need to peel the top one off and transfer the dough with the bottom paper onto a tray.
- At this point you can leave the dough as is with its rustic ends or use a large dish as a mould and cut around it with a knife. It's really important that the dough is on the baking tray before placing on the apples because once they're on you won't be able to transfer it over.
For the filling
- Peel and cut the apples in 2-3mm thick slices. The way I achieved the look in this apple galette is I cut off one side of the apple leaving the seeds behind and then did the same on the opposite side. That way you get two "halves" of the apple that look really nice. The edges I also sliced but used them for the edges that you can't see under the dough. That way you're only left with the core of the apple behind.
- Mi the brown sugar, cinnamon and cornflour from the filling.
- Sprinkle the mix over the stretched dough leaving a 5cm edge al around uncovered.
- With your hand take the apple halves and flatten them out a bit so they're laying down slightly. Arrange them on your apple galette overlapping them slightly because they shrink in the oven. Don't forget to leave those 5cm of edge uncovered.
To top the apples and painting the dough
- Paint the apples with the melted butter and sprinkle the brown sugar on top.
- Use your hands to fold the edge over the apples.
- Paint the edge using milk.
- Take the galette to a preheated oven at 180C / 350F for 40min or until the edges are golden and the juices are bubbling. I also want to mention that it's completely normal to see that some of the juices leaked out.
- Let it reast for at least 15 minutes and serve warm with vanilla ice cream.