Caged Heat Apple Galette Recipe
Makes 3 medium galettes
1 1/3 cups all-purpose flour
Pinch of salt
1/8 tsp baking powder
3 ounces cream cheese, cold
8 Tbs cold, unsalted butter cut into smallish cubes
1 1/2 Tbs ice water
1 1/2 tsp apple cider vinegar
Whisk the dry ingredients together in a large bowl. Cut the cream cheese into several pieces and add it to the bowl. Gently rub the mixture between your fingers to incorporate the cream cheese until it resembles coarse meal.
Toss the butter pieces into the bowl and using a pastry blender, two knives or your fingers, quickly break up the butter and mix it into flour/cream cheese mixture until the butter bits are about the size of small peas. Sprinkle in the water and cider vinegar and toss with a rubber spatula until the dough is fairly uniform (you don’t see any big bits of butter or cream cheese) and holds together.
Wrap the dough in plastic wrap, press it into a disc (or divide it into however many galettes you’d like to make and press those into discs), and stick it in the fridge for 45 minutes to overnight.
2 Tbs unsalted butter
6 apples, preferably fuji or other crunchy/non-mushy apples
1/4 cup Caged Heat Cocktail Syrup
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Core and very thinly slice the apples. Melt the butter in a large sauté pan over medium heat. Add sliced apples and Caged Heat syrup and sauté until nearly soft. (You want the apples just soft enough to absorb the flavor of the syrup and become bendy enough to form into petals.) Remove from heat and let sit for a few minutes to really let the goodness soak in.
Meanwhile, pull your dough from the fridge and let it soften a bit- maybe let it sit for five minutes until not quite so cold. Separate the dough into however many galettes you want- two large ones, three medium or a bunch of smaller ones. Put the dough on a lightly floured work surface and roll it out to a circle roughly 1/8 inch thick. You may need to lift the dough occasionally to toss a bit more flour under and over it to prevent it from sticking. Transfer the dough to the baking sheet.
Optional: Before you add your apples, gently spread a thin layer of Caged Heat salted caramel sauce over the dough, leaving a 2” to 3” border.
Spread the apples over the dough, leaving a 2” to 3” inch border. If you want to get all fancy, try fanning out the slices, or standing them on their sides and wrapping them, slightly overlapping the edges so the whole thing holds together as you work your way around, building from the inside out.
For the border crust, you can: 1.) Fold the border over the filling, allowing the dough to pleat as you lift it up and work your way around the galette, then brush the dough with milk and sprinkle with a light dusting of demerara sugar. 2.) Gently roll the dough up towards the apples edges, pleating or crimping as you go, to create a decorative edge.
Bake for roughly 30 minutes, or until the pastry is golden and crisp. Serve warm or at room temp.