Apple Galette with Cider Drizzle

September 2008
Apple Galette with Cider Drizzle

by 5 people

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Nothing brings on the rush of autumn quite like a crisp apple.

Makes: 8 servings

Prep: 35 mins

Bake: 35 mins

Ingredients
  • 3 cups apple cider
  • 3/4 cup heavy cream
  • 4 tablespoons butter
  • 1/4 teaspoon pure vanilla extract
  • 1 sheet  frozen puff pastry, thawed
  • 1 1/2 pounds green apples, cored and thinly sliced
  • 1/4 cup sugar, plus more for sprinkling
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 teaspoon water
  • Vanilla ice cream, for serving
Directions
  1. In a large saucepan, boil the cider until reduced to 1/2 cup, about 15 minutes. Stir in the cream and boil until thickened, about 2 minutes. Pour into a bowl, then whisk in 2 tablespoons butter and the vanilla. Refrigerate for at least 1 hour.
  2. Meanwhile, unfold the puff pastry on a floured surface. Roll out to a 10-by-12-inch rectangle. Refrigerate on a parchment-paper-lined baking sheet for 20 minutes.
  3. In a large nonstick skillet, melt the remaining 2 tablespoons butter over medium heat. Add the apples, sprinkle with 1/4 cup sugar and cook, stirring, until golden, about 6 minutes. Remove from the heat and stir in the cinnamon. Spread on a baking sheet; refrigerate for 15 minutes.
  4. Position a rack in the upper third of the oven and preheat to 375 degrees . Spread the apples over the crust, leaving a 1-inch border. Using the parchment, lift the pastry edges and fold in to form a crust, pinching gently to adhere. Brush the crust with the egg wash; sprinkle with sugar.
  5. Bake until golden, about 35 minutes. Transfer to a rack; let cool for 15 minutes. Cut into slices, top with ice cream and drizzle with the cider mixture.
Tip Waste not:
  • Use any extra cider drizzle as a dip for fruit slices.
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