Vanilla Apple Galette

Vanilla Apple Galette

Vanilla Apple Galette

Ingredients

Pastry

1 1/3 cup flour

120 g (4.5 oz) cold butter/margarine cut into small pieces (about 8)

3 tablespoons cold water

3 tablespoons icing sugar or caster sugar

½ teaspoon freshly squeezed lemon juice

Filling

10 Granny Smith (green) apples, peeled and sliced

30 g (1 oz) butter/margarine

4 tablespoons brown sugar

1 teaspoon vanilla essence

¼ teaspoon ground cinnamon

4 tablespoons instant vanilla pudding powder

Optional: ¾ cup raisins or dried cranberries

For brushing – 1 beaten egg

How to do it

Pastry

1. Place the dry ingredients in a bowl. Add the butter or margarine and mix together either with a pastry blender or with 2 knives, cutting in a crossing motion so you slice through the piece of butter and combine them with the flour.

2. When the mixture resembles coarse crumbs, add the water and bring the dough together with your hands until you have a ball of dough. Work the dough as little as possible, just till it comes together.

3. Wrap in plastic wrap and refrigerate for at least a half an hour.

Filling

1. In a large skillet or wok, melt the butter/ margarine, and add the apple slices. Lightly saute the apples on medium-high heat. (If using, add the raisins or cranberries and stir)

2. Add the sugar, vanilla and cinnamon, and cook for about 3-4 minutes, stirring now and again.

3. Remove from the  heat and stir in the vanilla powder, making sure it’s well mixed through.

4. Transfer the filling into a strainer placed over a plate or bowl, and allow to stand for about an hour to remove excess liquids.

Assembly

1. Pre-heat the oven to 180°C (350°F). Line a 26 cm (10 inch) spring form pan with baking paper. (You can also use a Pyrex dish, and then you don’t need the baking paper)

2. Sprinkle flour over a clean counter top area and over a rolling pin. Flatten the ball of dough a little with your hands and then roll the dough out until it’s about 35 cm (14 inches) in diameter – it doesn’t have to be a perfect circle, and the edges can and should be ragged. As you are rolling, turn the dough over a few times, rolling the other side, making sure your surface stays floured.

3. Transfer the dough onto the pan with the sides hanging over the edges of your pan.  (I flip the dough over the rolling pin, and place the rolling pin across the middle of the pan and unfold the dough)

4. Pour the filling into the dough, and flip the dough from the sides of the pan over the filling, as far as it reaches – it will not cover all the filling. Brush the dough with the beaten egg.

5. Bake for about 30 minutes or until the pastry is golden brown.

Serve warm with vanilla ice cream.

Serves about 8.

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