Homemade Cinnamon Apple Galette with Vanilla Whipped Cream
A galette is an open faced pie!
If you’ve been following along, you know, I’m quite carefree with my cooking. There aren’t really ratios in this recipe because I use a storebought puff pastry dough to save time. The rest is difficult to mess up! Have fun with it and see what tastes good to you.
Apple Galette
Slice apple thinly and layer onto pan in an aesthetic pattern
Pro tip: it’s fine to keep the apple skin on! Peel it off for soups. Nobody will judge if there’s skin on a rustic galette.
Sprinkle around 1 tablespoon of sugar with a dash of cinnamon and add 1 ½ tablespoon of butter for every ½ apple you use (I find half of a small apple works well for a 1/6 gastronorm pan)
Roll out puff pastry dough (I bring it to number 4 on a KitchenAid pasta roller attachment) and use a fork to dock the dough
Pro tip: poking tiny holes on the rolled out pastry helps the steam escape so you don’t get soggy layers.
Add 4 layers of rolled out pastry dough on top of the apples
Pro tip: be sure to leave a gap on the sides so the steam can escape! No soggy layers here.
Bake 185 celcius for ~15 minutes or until the top layer is brown
Demould, flip, and bake on wirerack at 200 celcius for 10 minutes
Whipped cream
Use an electric whisk to whip ¼ cup double cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla paste
That’s it! Happy cooking 🍖