Apple Cinnamon Galette Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds sweetness to both the dough and the apple filling.

Salt: Enhances the flavors in the dough.

Unsalted butter: Creates a flaky, tender crust when cold and cut into cubes.

Ice water: Helps bring the dough together without making it too sticky.

Apples: The star of the filling, providing natural sweetness and a tender texture.

Ground cinnamon: Adds warm, spicy notes to the apple filling.

Egg: Used for the egg wash to give the crust a golden, shiny finish.

When preparing the dough, ensure that the butter remains cold throughout the process. This can be achieved by chilling the butter in the freezer for a few minutes before cutting it into cubes. Cold butter helps create a flaky texture in the crust. Additionally, when rolling out the dough, work quickly to prevent the butter from softening too much. If the dough becomes too warm, place it back in the refrigerator for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the crust denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note, but reduce the amount slightly to account for its liquid form.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with its mineral content and is often less processed.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and a subtle coconut flavor, though it will change the texture slightly.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough, helping it come together smoothly.

• apples - Substitute with pears: Pears offer a similar texture and sweetness, though they have a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup adds a rich, caramel-like sweetness and a unique flavor, but reduce the amount slightly due to its liquid form.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices like nutmeg and cloves, adding complexity.

• egg - Substitute with milk: Milk can be used for the egg wash to help the crust brown, though it won't provide the same sheen as an egg wash.

• Allow the galette to cool completely at room temperature. This ensures that the crust remains crisp and the apples retain their texture.

• Once cooled, wrap the galette tightly in plastic wrap or aluminum foil. This helps to keep it fresh and prevents it from drying out.

• For short-term storage, place the wrapped galette in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days.

• If you plan to keep the galette for a longer period, freezing is a great option. First, wrap the cooled galette in plastic wrap, then cover it with a layer of aluminum foil to protect it from freezer burn.

• Label the wrapped galette with the date to keep track of its freshness. Store it in the freezer for up to 2 months.

• When you're ready to enjoy the frozen galette, remove it from the freezer and let it thaw in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it in the oven for about 10-15 minutes, or until the crust is crisp and the apples are heated through.

• For an extra touch, serve the reheated galette with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm galette and cold dessert is simply delightful.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover apple cinnamon galette on a baking sheet lined with parchment paper.
  3. Cover the galette loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for 10-15 minutes, or until the apples are warmed through and the crust is crisp.
  5. Remove the foil for the last 5 minutes if you want a crispier crust.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the galette on the toaster oven tray.
  3. Heat for 8-12 minutes, checking occasionally to ensure it doesn't overcook.
  4. For an extra crispy crust, you can toast it for an additional 2 minutes.

• Microwave Method:

  1. Place a slice of the apple cinnamon galette on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway to ensure it heats evenly.
  4. Note: This method may result in a softer crust.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the galette in the air fryer basket.
  3. Heat for 5-7 minutes, or until the apples are warmed through and the crust is crisp.
  4. Check halfway through to ensure it doesn't overcook.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place a slice of the apple cinnamon galette in the skillet.
  3. Cover with a lid to help warm the apples evenly.
  4. Heat for 5-7 minutes, flipping halfway through to ensure both sides are warmed and the crust is crisp.

• Oven: Used to bake the galette at the specified temperature, ensuring the crust becomes golden and the apples tender.

• Baking sheet: Provides a flat surface for baking the galette and is lined with parchment paper to prevent sticking.

• Parchment paper: Placed on the baking sheet to prevent the galette from sticking and to make cleanup easier.

• Mixing bowl: Used to combine the flour, sugar, and salt, and to mix the apple slices with sugar and cinnamon.

• Pastry cutter or fork: Helps to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough disk before refrigerating it for 30 minutes.

• Rolling pin: Rolls out the dough into a 12-inch circle on a floured surface.

• Knife: Peels, cores, and slices the apples.

• Measuring cups: Measures the flour, sugar, and ice water accurately.

• Measuring spoons: Measures the salt, ground cinnamon, and sugar accurately.

• Pastry brush: Brushes the beaten egg onto the edges of the dough for a golden finish.

• Cooling rack: Allows the galette to cool slightly before serving, ensuring it doesn't become soggy.

Prepare ingredients in advance: Peel, core, and slice the apples the night before and store them in the fridge to save time on the day of baking.

Use a food processor: Quickly combine the flour, sugar, salt, and butter in a food processor to speed up the dough-making process.

Pre-chill the butter: Cut the butter into cubes and chill it in the freezer for 10 minutes before starting to ensure it stays cold while mixing.

Roll dough on parchment: Roll out the dough directly on parchment paper to make transferring it to the baking sheet easier and faster.