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#entertainingwithbeth #CookingChannel #EasyRecipes A delicious and easy apple dessert for Thanksgiving! Flakey pastry combines with a chunky apple compote and tender baked apples! __________________________________________________________________________________________ DOWNLOAD “THANKSGIVING FOR ROOKIES“ RECIPES HERE: ______________________________________________________________________________________________ PRODUCTS SEEN IN THIS VIDEO: These links go to Amazon and Sezane where I am compensated on products sold at no cost to the consumer Danish Dough Whisk Air Bake Baking Sheet Sezane Shirt FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) _______________________________________________________________________________________________ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! _____________________________________________________________________________________________ BETH'S APPLE GALETTE RECIPE Makes One 12“ Galette INGREDIENTS: For Pastry: Refrigerate for 1 hour 2 1/3 cups (326 g) all-purpose flour 2 tbsp ( 26 g) sugar 1/2 tsp (2.5 ml) salt 1 cup ( 113 g) of cold butter, diced ⅓ cup (ml) very cold water For the compote: 3 gala apples, peeled, cored, and cut into chunks 2 tbsp sugar (25 g) ¼ cup of apple juice (60 ml) ¼ cup of water (60 ml) 1/8 tsp (large pinch) of cinnamon zest of 1 lemon To Assemble: 3 Galas Apples 1 Tbsp (15 ml) Heavy Cream A sprinkle of turbinado sugar on the crust 1 Tbsp (15 ml) apricot or apple jelly powdered sugar for dusting Method: Prepare the dough. In a large bowl whisk together the dry ingredients, then add the cold butter. Mush the butter into the flour with your fingertips until a coarse meal forms. Then add the water. Stir the dough until it comes together. Transfer dough to a floured surface, then form into a ball and flatten into a disk. Wrap in plastic wrap or wax paper and refrigerate for a minimum of 1 hour. For the compote, place all the ingredients in a saucepot, over medium-high heat. Cover for 5-8 minutes or until apples are very tender. Mash apples with a potato masher or fork until a chunky apple sauce forms. Allow to cool completely, or cover and refrigerate for up to 2 days until ready to assemble the galette. For the apple topping. Slice the sides of all the apples until the core remains. Then place the flat side down of the apple, slice 1/4“ slices on each piece, and keeping the apple intact, transfer to a plate. Roll out the dough to a large circle about 16“ in diameter. Flip the dough over a rolling pin, to transfer it to a flat baking sheet (no lips or rims on it) lined with parchment paper. It will be easier to slide your galette off it once it's baked this way. Place a 12“ plate floured plate in the center face side down and gently press it into the dough to make an impression. Add the compote to the center, then the apples, fanning them out to reveal the interiors a bit. Then trim the edges of the dough to make roughly a more uniform circle. Fold over the edges to make a crust. At this point, if the dough has become very soft, pop the tray into the freezer or fridge to firm it up before baking. 10-15 mins. Meanwhile, preheat the oven to 350F (180C) Before placing it in the oven, brush the crust with the heavy cream and sprinkle the turbinado sugar on top. Bake for 55 min-1 hour until the apples are very tender and the crust is golden brown. Then heat apricot jelly in a sauce pan or microwave until liquified. Then brush apples and crust with melted apricot jelly. Dust with powdered sugar. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
