Hi to all , I m here with a new recipe .
How are you doing last time?, here a little better although I go out only some times and I do not care, and waiting for spring, Next time I will take some photos, today the light went out fast still we are between winter and spring but there are already trees that are blooming.
Needless to say, I loved this Galette of apples and almonds, in general I love all the recipes with apples, it is very fast and the dough is not difficult, I added the rolled almonds because I like it.
Thank you for being, for coming and for being my friends, I love you very much
Source : Lemons + Anchovies
Recipe Apple and almonds Galette
1 1/2 cups all purpose flour
1 tablespoon granulated sugar
130 grams butter salted or unsalted
1 teaspoon almond extract
pinch of salt
5 to 8 tablespoons ice water
For the filling
4 medium apples (granny smith or fuji) peleed,cored and sliced
1/4 cup granulated sugar
2 tablespoon al purpose flour
1 dash or two ground cinnamon
1 egg beaten for brushing dough
Sliced almonds (about 20 grams)
In a medium bowl, combine the flour, sugar salt and cubed butter and toss lightly with yours fingers until the butter cubes have been coated in flour. Using both hands pinch the butter with your thumb until you have crumbs.
Some of the butter pieces will be smaller and is okay.
Add three to four tablespoons of Ice water to the butter/flour mixture and incrporate the water into the flour. You want to add enough ice water to bind the dough but not too much. Add more water one tablespoon at a time, incorporating the water and pressing the douh into a ball to see how well it binds.
The important is to incorporate enough water to eliminate most
of the dry spots into dough, be careful not add too much so the dough becomes too wet and sticky.
Press the dough into a ball while it's in the bowl and as soon as itcomes together without crumbling it's done.
Take a piece of plastic wrap and press it into nthe bowl and lift it. Wrap the dough completely in the plastic and refrigerate for at least two hours or overnight.
Prepare the filling
When you are ready to bake , preheat the oven to 180°c (375°F) .
Toss the apples slices in a large bowl with the sugar, flour and cinnamon. Let by 15 minutes.
Assemble the galette
Take the chilled dough from the refrigerator and roll out on a floured surface to roughly a 13 inch round ( about 30 cm)
Transfer to a baking sheet lined with parchment paper. Leave a border since you'll be foldingthis over the apples. Arrange the apples slices over the dough and fold the outer edge of the dough onto the apples. Brush the dough with the egg wash and sprinkle with sliced almonds over the galette.
Baker for 30 to 35 minutes or until the the crust is golden and flaky.
Serve alone or with whipped cream or vanilla Ice cream
Galette de manzanas y almendras laminadas
1 y 1/2 taza de harina sin polvos de hornear
1 cucharada de azucar granulada
130 gramos de mantequilla
1 cucharadita extracto de almendras
pizca de sal
5 a 8 cucharadas de agua helada
Relleno de manzanas
4 manzanas medianas verdes o fuji
(peladas, y cortadas en trozos)
1/4 taza de azucar granulada
2 cucharadas de harina sin polvos de hornear
1 cucharadita de canela molida
20 gramos almendras en laminas
1 huevo batido para dorar la masa