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Mini Apple and Cinnamon Galette

Okey party people, it's autumn! That means apples, cinnamon and caramel in my book, so of course I had to make some adorable little pies for you. These are individual mini apple and cinnamon galettes, and they are delicious. This recipe will make 6 mini galettes and you should totally make these for you and 5 people you wanna treat to some goodness, or you can eat all of them yourself! I promise, I wont judge.


Galette dough

360 g flour

30 g sugar

10 g salt

300 g cold butter

80 - 100 ml cold water

1. Start by putting a bowl of water in the freezer, we want that water to be super cold.

2. Decide if you wanna make your dough by hand or by using my prefered method of doing it in a food processor. I have crazy warm hands and will melt the butter, so a food processor works way better for me so that is the method I will talk about today.

3. Pop the flour, sugar and salt in the food processor and puls a few times to combine.

4. Add the butter in cubes and process for about 10 - 15 seconds. You want there to still be small bits of butter visible, that butter is going to make the pastry just the crispest most melt in your mouth pastry ever, and you want that.

5. Add the water (start with the smallest amount and add more if you need more) and quickly work it in to a resemblens of a dough, then turn it out onto your work top.

6. Work it into a smoother version of a dough, give it just the quickest of kneads and look at it. Does that look like a dough you will be able to roll out nicely? Then you are ready to wrap that bad boy in cling film and put in the fridge for at least an hour, but until the next day if you feel like it.

7. Take it out of the fridge 20 - 30 minutes before you are ready to assemble and bake so you'll be able to roll out the dough nicely.

Almond filling

75 g room temperatured butter

75 g sugar

1 egg

60 g almond flour

1 lemon, zest

1 pinch of salt

1. Put everything in a bowl and stir together.

2. Once nice and homogenised you can set it aside until assembly.

Cinnamon apples

About 300 g apples

60 g raw sugar

30 ml lemon juice

4 g cinnamon

1. Core and slice the apples to about a 1 mm thickness, or as thin as you can manage. Put in a heat proof bowl.

2. Put the lemon, sugar and cinnamon in a pot and bring to a boil.

3. Give it a stir and once it looks like all the sugar is dissolved pour it over the apples.

4. Toss to make sure all the apples have been coated in the syrup, and set aside.

Cinnamon sugar

20 g raw sugar

2 g cinnamon

1. Put in a tiny bowl, give it a tiny stir, done! Set aside.

Egg wash

1 egg

dash of water

1. Put the egg in a bowl and add a splash of cold water.

2. Whisk with a fork to combine and you guessed it, set aside.

Assembly and Baking

1. Roll out your now nicely softened dough to a 2 mm thickness.

2. Cut out 6 circles using a 14 - 15 cm bowl or pastry ring as a guide. If you are like me you are going to need to re-roll the dough once to get all 6 circles but that is totally fine. One re-roll will make no noticeable difference to the dough but I wouldn't recommend doing it more than that because the dough will get tough.

3. Put a tablespoon off almond filling in the middle of the circle and give it a light spread.

4. Place the apple slices in a nice shape on top pf the almond filling.

5. It's time to fold in the edges! Go with whatever shape you can come up with, I just went for a very simple folding in of the edges, but I do recommend egg washing the sides before folding so everything sticks to itself.

6. Egg wash the top and sprinkle with cinnamon sugar.

7. Cook at 200° C over/under heat for 35 - 40 minutes. If they start looking to dark for your liking pull them out before, just make sure they are nicely golden brown on the bottom as well.

8. Now let cool slightly and then just enjoy yourself eating this beautiful crispy melt in your mouth pie. I recommend eating it with some vanilla ice-cream and salted caramel sauce!

That was all for this week, pop back in two weeks for another delicious recipe! Until next time!




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