Apple Galette with Cider Drizzle Susie Lilly Ott   From Every Day with Rachael Ray September 2008 SERVES 8 Prep Time: 35 min (plus cooling) Bake Time: 35 min (plus cooling) 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 eff, beaten with 1 teaspoon water Vanilla ice cream, for serving 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°. 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.

Black and Blue Berry Rugelach Vanilla Bean Snowmen Black and Tan Pinwheels Double-Decker Pumpkin-Caramel Pie Tiramisu Pudding See All Desserts See All Recipes ADVERTISEMENT

ADVERTISEMENT