Given that it’s Fall, I naturally turn to more things like pastries and pies and cakes; something fruity and not too sweet. I surveyed my cupboard and had odds and bits of different types of flours, a few apples in the refrigerator and a stick of butter. What emerged is destined to repeat, for sure.
These apple galettes are quite possibly one some of best mini pastries I’ve made; perfect for breakfast, after dinner, or pretty much any time of day, really.
Feel free to substitute a combination of flours with this one; I’m thinking rye flour might be a nice addition. However, if using a dense whole-grain flour, don’t add more than ~1/3 cup, or you’ll need to play with the fat and liquid components of the pastry dough.
Ooh! And adding some candied ginger to the filling might be nice as well. I would go for about two tablespoons, and cut back on the sugar by equivalent volume. And I would hold off on adding the grated ginger, as is it might be a bit overpowering.
Apple Ginger Galettes
- Cut chilled dough into four equal pieces.
- Roll into ~1/8-in thin circles, You’ll want them to be about 8 inches in diameter.
- Line a baking sheet with parchment for the pastry, or put each circle onto individual parchment squares.
- Give the filling a quick stir to redistribute the juices, then scoop into the center of each pastry.
- Gently fold up about 1-2 inches, pinching each fold together to ensure a decent seal.
- Brush the edges of crust with egg, then sprinkle galettes with demerera (or other sugar on hand)
- Bake 15 minutes, then turn heat down to 350 degrees F.
- Check the pastry in about 20 minutes; if the crust is browning excessively, cover with foil.
- Cook another 15-20 minutes; apples should be juice and bubbly at this point.
- Remove from oven, cool slightly and serve.