CARAMEL APPLE GALETTES
 
 
Ingredients
  • FOR THE PASTRY:
  • 1 x 375g packet all-butter ready-rolled puff pastry, thawed (that's almost 1 pound)
  • FOR THE CUSTARD:
  • ½ recipe pastry cream, made with 1 tsp cinnamon instead of vanilla and cooled (find the link below the recipe)
  • FOR THE APPLES
  • 5 granny smith apples, peeled and cored
  • 50g unsalted butter (1/4 cup)
  • ¼ cup brown sugar
Method
  1. Preheat the oven to 200 C (400 F) and line two trays with baking paper.
  2. To prepare the apples, quarter them, then cut each quarter into four slices.
  3. Heat a large frying pan, add the butter and stir to melt. Add the apples and toss them through the butter until they begin to soften slightly.
  4. Add the brown sugar and stir, coating the apples in caramel, until the apples are par-cooked (remember they will continue to cook in the oven).
  5. Drain the apples, reserving the caramel sauce, and allow them to cool in the fridge.
  6. Meanwhile, cut your puff pastry into 8 rectangles, mine were about 10x5cm (4x2 inches), and place them on the baking trays.
  7. Using a small, sharp knife, score a rectangle about 1cm (1/3 inch) inside from the border of the puff pastry.
  8. Use a small offset spatula to spread a layer of pastry cream evenly over the inner rectangle of the pastry.
  9. Arrange the apples in a line down the layer of custard.
  10. Place the trays in the oven and bake for 10 minutes. Reduce the temperature to 180 C (350 F) and bake for a further 15 - 20 minutes, until the pastry is golden brown and puffed and the apples begin to caramelise.
  11. Remove from the oven, brush the apples with the reserved caramel sauce and serve.
  12. Makes 8 galettes.
  13. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/10/21/caramel-apple-galettes/