Apple cinnamon galettes

I noticed I love apples inall seasons, here we are begining spring like many of you are in autumn (I love autumn), but still we don't have summer fruits , and yes always I have some frozen fruits like berries, but I love apples, they are amazing and work well with spices like cinnamon, I find these little Apple galettes in Anna Olson site and last night I made the dough, let in the fridge and today I make the galettes, love the crust and really are delicious, with a scoop of vanilla Ice cream is perfect!
Is a recipe I would love make again:)
Hope you enjoy!

Ingredients

(8 servings)

 

Crust Pie dough 

 

2 1/4 cups all purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 cup cold butter cut into pieces

6 tablespoons cold water

1 tablespoon lemon juice

Apple cinnamon galettes

1/2 cup sour cream                       

1/2 cup dark brown sugar more 2 tbsp for sour cream.
1/2 teaspoon vanilla extract
4 cups peeled and thinly sliced Granny Smith of Fuji
1 teaspoon ground cinnamon
1 egg whisked with 2 tbsp water for brushing
granulated sugar for sprinkling

                           

Method
Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow color.
Add the water and lemon juice together and add to the dough, mixing until the dough just comes together.(if is needed add some flour)
Wrap and chill for at least 2 hours before rolling.
Alternatively, the dough can be frozen up to 3 months and thawed in the fridge before rolling.

Preheat oven to 180°c line baking trays with parchment paper .
Pull the íe dough from the fridge 20 minutes before rolling.

With a little plate make the shape to the galettes and put in the baking trays.

Roll each piece out on a lightly floured work surface . Cut with a knife around a little plate for galette shape.
Place on baking tray while preparing the filling.

 

 Stir the sour cream, 2 tablespoon of brown sugar and vanilla together. In another bowl toss the apples and 1/2 cup Brown sugar and cinnamon together.

Spoon the sour cream cream into the centre of each galette and top with the slices apples.
Fold the dough over the apples, making 5 or 6 creases overlapping each other so that the apples are almost fully covered. Brush the pastry with the eggwash and sprinkle generously with granulated sugar.
Bake the galettes for about 25 minutes, until the pastry is a rich Golden Brown color. Let the galettes cool for at least 20 minutes before serving. You can add some  scoop of vanilla Ice cream.

 

 

Print recipe here

 

 

EN ESPAÑOL

Galettes de manzana y canela

 

Suelo tener manzanas todo el año, sencillamente porque me gustan, y gracias a Dios tengo algunos manzanos (verde y fuji) porque la manzana es cara en verano aquí, es gracioso puedes encontrar hasta mangos más baratos a veces.
Me gustan no solo para comerlas al natural sino que también para hornear tartas o acompañar otras cosas.
Estas pequeñas tartas (galettes)fueron inspiradas en una receta de Anne Olson. Y debo decir que son maravillosas, me encantó la masa,yo dejé la masa hecha en la noche y al otra día hice las galettes.

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