Makes 3 Medium Galettes

Galette Dough Ingredients

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

Galette Dough Directions

-Whisk the dry ingredients together in a large bowl.
-Cut the cream cheese into several pieces & 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 incorporate it into flour & cream cheese mixture to the point where the butter bits are roughly the size of small peas.
-Sprinkle in the water & 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) & 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), & stick it in the fridge for 45 minutes to overnight.

Galette Filling Ingredients

2 Tbs unsalted butter
6 apples, preferably fuji or other crunchy/non-mushy apples
1/4 cup Caged Heat Cocktail Syrup

Galette Filling Directions

-Preheat the oven to 375°F. Line a baking sheet with parchment paper.

-Core & very thinly slice the apples.
-Melt the butter in a large sauté pan over medium heat.
-Add sliced apples & Caged Heat syrup & sauté until nearly soft. (You want the apples just soft enough to absorb the flavor of the syrup & become bendy enough to form into petals.)
-Remove from heat & 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 & 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 & 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 & work your way around the galette, then brush the dough with milk & sprinkling 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.

Enjoy!