Cooking Therapy

 

There is something about galettes that is fun to bake. It’s like making a pie but then you eat it like a pizza. The beauty is, it can be made either savory or sweet. With the Thanksgiving holiday fast approaching, I made this Spiced Apple and Cranberry Galette which is packed with flavor; it is tart; it is sweet; it is nutty. This recipe is sure to impress the people gathered around your table this holiday. Try yours today!

Prep Time: 30 Minutes

Wait time: 20 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar

¾ cups of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

2 large honeycrisp apples, cored, cleaned, and cut in 1/8-inch slices

1 cup of cranberries

Cold water

For the frangipane

1 cup of shelled toasted hazelnuts

1 large egg at room temperature

¼ cup sugar

1 tablespoon regular flour

1 stick of unsalted butter, softened

Instructions

To prepare the apples

• In a medium frying pan, sauté the apple slices with some rye whiskey, cinnamon, and sugar over a medium heat until they begin to soften. Remove and set aside to cool down

To prepare the cranberries

• In a medium sized saucepan, add the cranberries, ¼ cup of sugar, and some orange juice and cook until thickened over a medium heat

To make the frangipane

• Before working on the frangipane, begin work on the galette pastry. See below
• Add all the ingredients together into the food processor and process until it forms a fluffy paste

To make the galette

• Preheat the oven to 400 degrees
• In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
• Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
• Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
• Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval

• Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust
• Top with the fruit in a design you see fit.

• Fold the crust part of the dough up and over sort of forming a tucked wall. Using a brush, spread some egg wash across the outside and sprinkle some raw sugar across the edges. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

• Let cool before serving. Eat as is or top with some ice cream or whipped cream
• Enjoy!