I'm back with a new galette! Last week I shared a savory one — Galette with Cream Cheese and Tomatoes. By adapting that recipe, I turned it into a sweet galette — basically just swapping out the tomatoes for apples)) But of course, that's not the only change I made)) We'll also need sugar and vanilla sugar, I added an egg to the dough and an egg yolk to the filling. And a couple more tricks: a little lemon juice for the apples — first, to keep them from browning, and second, to balance out the sweetness. I also added a bit of starch to the apples so the juice that runs out doesn't go everywhere but instead nicely coats the apples. And that's all the tweaks needed to make a delicious sweet apple galette! The galette turned out absolutely wonderful — the three of us, my husband, my daughter, and I, practically finished it in one tea session)) So good!
Ingredients:
- Dough:
- 200 g flour
- 100 g butter
- 2 tbsp powdered sugar
- 1 tsp vanilla sugar
- 1 egg
- a pinch of salt
- Filling:
- 200 g butter or cream cheese
- 1 egg yolk
- 1 tbsp sugar
- 1 tsp vanilla sugar
- Apples:
- 3–4 apples
- 2–3 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp starch
- cinnamon (optional)
- Also:
- egg white for brushing
- sugar for sprinkling
How to cook galette with cream cheese and apples
Make the dough. Combine the flour, powdered sugar, vanilla sugar, and salt in a bowl, then add the cold butter cut into pieces. The colder the butter, the flakier the pastry will be.
Add a cold egg and knead into a dough. Shape the dough into a ball, flatten it, and refrigerate for 30–40 minutes or longer.
Prepare the filling. Add the egg yolk, sugar, and vanilla sugar to the cream cheese and mix thoroughly until smooth.
Slice the apples into thin pieces, adding lemon juice as you go to prevent them from browning. Add the sugar and starch and gently toss to combine. Adjust the amount of sugar to taste and depending on how tart your apples are. Mine were on the sweeter side, so I used two heaping tablespoons.
Assemble the galette. Roll the dough out into a circle about 27 cm in diameter. I roll it directly on a sheet of parchment paper placed on an inverted baking sheet, since that's also how I'll be baking it.
Arrange the apples on top and, if desired, sprinkle with cinnamon. I used just a tiny bit, dusted through a tea strainer for a pretty finish.
Carefully fold the edges over and press them down gently. Brush the crust with egg white and sprinkle with sugar.
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