CakeSpy Note: This is another guest post from high school-aged baking phenom Natalie, who has contributed to CakeSpy in the past! You can keep up with her via her website, Pâtisserie Natalie. Here's her latest recipe:
Brrrrr! It has been ridiculously cold in Seattle lately. For anyone who lives here, they know we had the most intense rain storm recently. Personally, I love it! But for the people who are less inclined to run around in the rain, they might enjoy some delicious dessert to eat while reading a book by the fire. I know, it's a cliche, but that's a pretty good one, in my opinion. This is a great dessert because it's super easy to make, but it tastes fancy. I've never actually worked with cranberries before, and they were great (they're really cute, too). I thought that apples and cranberries would be a good combination of fall flavors that are very different from each other. I also made a honey cinnamon ice cream to go with this, but I didn't get the chance to take any pictures because the galettes got eaten. If you want the recipe you can go to my blog and email me for it.
-makes about 4 8-inch Galettes -
- 1 1/2 cups all purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 12 tablespoons (1 1/4 sticks) chilled unsalted butter + 2 tablespoons
- 2 tablespoons (or more) ice water
- 1 egg
- 1/2 tablespoon heavy cream
- sanding sugar
- 4 large granny smith apples
- 2/3 cup fresh cranberries
- 5 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Mix flour, sugar, and salt in food processor.
- Add 12 tablespoons of butter; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours.
- While you're chilling the dough, you might want to prepare the filling (procedure below).
- Preheat oven to 375 degrees F. Roll out dough on a floured work surface 1/2" thick. Cut into 8" diameter circles and place on a sheet pan lined with parchment paper.
- Place about 1/3 of a cup of the filling in the center of the circle and fold up edges of the dough in one direction. Place a 1/2 tablespoon of butter on the filling.
- Beat the egg in a small bowl and add cream. Using a pastry brush, paint the sides of the galette with an eggwash and sprinkle with sanding sugar. Place on the parchment-lined sheet pan and bake for 15 minutes depending on your oven.
- Peel and cut apples into very thin slices, about 1/4" thick, then set aside.
- In a large saucepan, turn on medium heat and melt butter. While the butter is melting, combine lemon juice, sugar, and spices in a small bowl. Pour into the saucepan.
- Cook the cranberries in the pan first, without the apples. Wait until they start to make "popping" sounds, then remove from the pan, leaving the juice in the pan.
- Cook apples just until they are easily sliced with a little pressure from a wooden spoon. Remove from heat and toss the cranberries in. Stir the fruits in with the sauce until everything is nice and covered.