welcoming fall with apple galettes

apple galette

“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”                     -George Eliot

Fall is balanced, natural, and full of color. Fall is a welcomed hug from the cozy blanket you’ve had tucked away on some shelf all summer long. It is the curious sensation of pumpkin flesh and seeds scooped up in your hands as you carve pumpkins. It is a bounty of harvest-hued leaves dancing in the wind, playing footsie your feet. It is being outside and filling your lungs with crisp, cool air, the faint smell of fireplace lingering in each breath. Fall is a thousand different things to a thousand different people, but to me, fall is the season that makes me feel most at home with myself. Fall is the season of my soul.

Dylan and I spent the eve of the equinox making these miniature apple galettes. They are a slightly more wholesome treat than most other treats I’ve posted on the blog, thanks in part to the use of whole wheat pastry flour. That being said, I think these are a wonderfully appropriate treat to ring in the change in seasons; wholesome, cozy, and oh, so comforting. Aside from baking these guys, I spent the weekend organizing our new apartment (I should probably share that story sometime soon, right?), experimenting with stir-fry, and curling up on the couch reading Gone Girl. I hope this glorious season finds me picking apples, carving pumpkins, getting lost in corn mazes, and photographing the changing leaves, among other things. What are you most looking forward to about fall?

making galettes

apple galettes
pie crust adapted from this recipe, filling adapted from naturally ella
makes one large galette, or three petite galettes

for the crust:

  • 1 cup whole wheat pastry flour
  • ¼ teaspoon salt
  • 1/8 teaspoon baking powder
  • 6 tablespoons cold butter, cubed
  • 4 ounces cold cream cheese, cut into small pieces
  • 2 teaspoons apple cider vinegar
  • 1-2 teaspoons ice cold water

for the apple filling:

  • 2 Cortland apples, peeled and cut into very small pieces
  • 2 tablespoons maple syrup
  • 1 tablespoon dark brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon vanilla
  • 1 tablespoon whole wheat pastry flour

for the assembly:

  • 1 egg, beaten
  • turbinado sugar, for sprinkling

directions:

make the pie dough: in a large bowl, whisk together the flour, salt, and baking powder. Add the butter and cream cheese to the flour mixture. Working quickly, cut the butter and cream cheese into the flour mixture with your fingertips or a pastry blender. The resulting mixture should have pieces ranging from coarse crumbs to the size of small peas. Drizzle the apple cider vinegar and 1 teaspoon of cold water over the flour mixture, and mix with a fork until the dough just holds together. If the dough seems too dry, add the second teaspoon of cold water, but only if necessary. Turn out the dough onto a piece of plastic wrap and shape into a disc. Cover the dough disc with the plastic wrap and refrigerate for at least 30 minutes before using.

make the filling: In a mixing bowl, gently toss the apple pieces with the maple syrup, brown sugar, cinnamon, vanilla, and flour. Cover the mixture and refrigerate for at least 30 minutes.

for assembly: Preheat oven to 425 degrees F. Place the dough disc on a piece of parchment paper. Roll out the dough so that it is approximately 1/8-inch thick and still maintains it’s circular shape. Pile the apple filling into the center of the dough, spreading it out and leaving a 2-inch border. Trim the perimeter of the dough to get rid of jagged edges. Working in a circle, fold the crust in overlapping pieces over the apple filling. Using a pastry brush, brush the crust with the beaten egg. Sprinkle the crust with turbinado sugar as desired. Transfer parchment paper to a baking sheet and bake for approximately 20-25 minutes, or until the crust is golden and the apples are soft. Serve warm with vanilla ice cream or freshly whipped cream.

Note: Alternatively, you can shape the dough into three smaller round discs, and fill each disc with a portion of the apple filling. Follow the directions above for folding the crust. This will make three personal desserts.

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3 thoughts on “welcoming fall with apple galettes

  1. JoJo says:

    Those apple galettes look sooooo good. Were going apple picking next weekend (hopefully) and I’m looking forward to Najda making several apple pies…Maybe we can send one your way….:}

  2. Nancy says:

    A great way to welcome fall my favorite time of the years always a fall girl!! They look wonderful!!!

  3. Marian says:

    These look so yummy! Fall is my fav too!! Pumpkins, apples, fireplaces, crispy leaves, cool days & nights, and so on…………..

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