Finished and ready to serve with cinnamon ice cream topped with cooked apples and reserved apple cooking mixture. YES
Rustic Mini Apple Galettes With Cinnamon Ice Cream
Who is ready for mini apple galettes? I just recently learned how to appropriately pronounce this word. I recommend looking into it, I was very surprised!
The most important part of this recipe is reserving the yummy caramelized liquid you cooked your apples in. You can use it to top the galettes and also on top of the (much-needed) cinnamon ice cream.
The best part of galettes is that they are free-form. There is no need to try and make these look a certain way when you pinch and crimp the sides of the tarts. They look better when they aren't perfect!
I like leaving the peels on the apples, because I feel like the peels are good for you and provides awesome texture. If you would like to peel your apples, you sure can. I would budget a bit more time for that.
Cooking down all of those delicious apples.
Folding the galettes. Don't over-stress on this. The more rustic-looking, the better !
Ready to bake, drizzled with some of the reserved apple cooking mixture. mmmm!
So cute and ready to eat!
All finished. Just look at that sugar on top.
- 8 galettes
- Prep time: 25 Minutes|Cook time: 1.5 Hours|Total time: 1 Hours 55 Minutes
Cinnamon Ice Cream
- In food processor, pulse flour, cornstarch, sugar, and salt.
- Add diced butter and pulse until fine crumbs form.
- Add water, 1 Tbsp at a time. You may need a bit more. The dough should begin to cling together.
- Put dough on parchment paper and press and flatten the crumbs together. Fold dough over itself and repeat the flattening process. (This helps create 'layers' and yields flakier crust).
- Divide into 8 equal-sized pieces and roll into balls and tightly wrap with cling wrap.
- Refrigerate for at least one hour, up to two days.
Apple Filling and Galette Creation
- Preheat oven to 400 F
- Put dough out at room temperature for 10 minutes.
- In deep skillet, combiner's the brown sugar, heavy cream, butter and keep on low heat until butter is melted, stirring constantly.
- Add sliced apples and increase heat to medium-high until mixture begins to boil, and apples are tender, stirring constantly.
- Remove from heat for about 5 minutes.
- Stir in vanilla, salt, cinnamon, and nutmeg, and allow mixture to cool. You can even put in the fridge for about 30 minutes.
- Line 2 large cookie sheets with parchment paper and set aside.
- Roll out galette Gough on lightly floured surface. Roll each into approximately 6" circle. (I used an upside down bowl and sliced around the edges with a knife).
- Dip some apples onto the center of each crust, ensuring that you use a slotted spoon to let the apples drain. Put about 1/3-1/2 C on each.
- Fold over the edges to contain the apples, about 1 inch.
- Place the assembled galettes in the fridge for at least 30 minutes to firm up. Very important!
- Brush crusts with the excess apple cooking mixture and sprinkle generously with turbinado sugar.
- Bake 400F for 25 minutes. Serve with cinnamon ice cream and extra sauce!
Cinnamon Ice Cream
- Melt vanilla ice cream, slightly at room temp.
- Stir in cinnamon and re-freeze until ready to serve.
- You can save time by using store-bought pie crusts if you're in a hurry!
- Crust will soften, but these can be stored at room temp in sealed container for 2-3 days. I froze those I wasn't eating immediately after they cooled in a freezer-safe container. They will thaw in the fridge and still be very tasty!
- It is very important to chill the assembled galettes for 30min-2 hr. They keep their shape much better throughout the baking process.
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