APPLE-WALNUT GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tablespoon ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
- Meanwhile, prepare the filling: Toast the walnuts on a baking sheet on the middle oven rack until golden, 7 to 8 minutes; let cool. Process the nuts, 1/4 cup granulated sugar, the egg, 1 tablespoon butter, the vanilla and salt in a clean food processor to make a creamy paste.
- Line a flat baking sheet (or an upside-down rimmed one) with parchment paper. Roll the dough into a 12-inch round on a floured surface. Roll the dough up onto the rolling pin, then unroll onto the parchment. Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill while you prepare the apples.
- Increase the oven temperature to 400 degrees F. Peel, core and halve the apples, then cut each half into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tablespoon granulated sugar and 2 tablespoons butter.
- Bake the galette on the middle oven rack until golden, 40 to 45 minutes. (Put a baking sheet on the lower rack to catch any drips.) Cool on a rack. Whisk 1 tablespoon water and the preserves in a bowl. Strain, then brush over the apples. Dust with confectioners' sugar, if desired.
FRENCH APPLE GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
APPLE-WALNUT-GINGER GALETTE(LOW CAL)
178 calories per slice, 8 g fat (2 g saturated), 27 g carbs, 3 g fiber, 2 g protein
Provided by veronica wimbish
Categories Pies
Time 35m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 400°. In a bowl, toss apples with walnuts, ginger, 2 tbsp sugar, flour and cinnamon. Roll piecrust into a 12-inch circle, about 1/8-inch thick. Coat a baking sheet with cooking spray; place piecrust on sheet. (It's OK if the piecrust hangs over the sides.) Arrange apple slices in one layer to form a circle about 3 inches from edge of piecrust; fill in circle with more slices. Scrape any remaining walnuts and ginger from bowl onto apples. Gently fold edges of piecrust over outer edge of apple filling to form a thick crust. Spray outer rim of crust with cooking spray; sprinkle crust with remaining 2 tsp sugar. Bake until crust is golden brown and apples are soft, 35 minutes. Cut into 8 slices and serve
APPLE GALETTE WITH WALNUTS AND RAISINS AND A STREUSEL TOPPING
What could possible be bad about apples, walnuts, raisins with a streusel topping. There are hundreds of such recipes but for some reason or other they all seemed to lack something. This recipe makes two deserts so you can freeze one for later use and there is never a question about their being homemade. While this recipe looks hard it is not. The trick to doing this easily and fast is to use time wisely. While the dough is cooling down, peel, core, and slice the apples. Prepare the balance of the apple mixture so that the mixture can be completed just before using. Make the struesel topping and have it ready to go once the apples are mounded on the dough in the tart pan. Note that some recipes for apple pies, tarts and galettes call for mixtures of apples. I have substitued, with good results, 2 or 3 Jonagold for an equivalent number of granny smiths. I also expect that Cortland, Macoun or Empire would also be good but I would still use the granny smiths in at least equal proportion.
Provided by doctorjerry
Categories Tarts
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 400 degrees.
- Prepare sweet galette dough.
- Combine flour, salt, sugar, cinammon in bowl of electric stand mixer.
- Add butter to mixture and blend until pea size chunks form.
- Slowly Add ice water with mixer at low speed and stop both mixer and adding the ice water immediately when dough holds together.
- Do not overmix.
- Place dough on floured board and divide into 2 round disks.
- Wrap each in wax paper and place in refrigerator for at least 30 minutes (can be kept overnight).
- Prepare Apple filling.
- Fill a large bowl 2/3 full with ice water.
- Add 3 Tablespoons lemon juice to prevent browning of apples.
- Peel, core and slice apples into 1/2 inch slices, place in bowl and set aside.
- In a smaller bowl mix together the remaining apple filling ingredients and set aside.
- Prepare Streusel.
- Mix all ingredients together to form small clumps.
- Set aside.
- FINAL ASSEMBLY.
- Roll each dough disk into 12 to 13 inch rounds.
- Dough should be about 1/4 inch thick.
- Place and center dough onto 15 inch lengths of parchment paper and then center paper on 10 inch tart pans with removable bottoms.
- Some paper and dough will hang over ends of the tart pan.
- Drain liquid from sliced apples.
- Add remaining flling ingredients to apples and mix well to combine.
- Add one half of apple mixture to each tart pan.
- Pile mixture higher in the center.
- Sprinkle apple mixture with streusel topping.
- Heavier in the center, lighter towards the edges.
- Fold over the dough edges onto the apple mixture and lightly pleat the dough all around the tart pan.
- The galette should be smaller than the tart pan.
- Brush exposed dough lightly with milk.
- Sprinkle turbinado sugar on dough.
- Place tart pans in oven and bake for 40 to 50 minutes.
- Check tarts after 30 minutes and if browning too fast, reduce heat to 350 degrees to finish baking.
- Bake until crust has a nice deep brown color.
Nutrition Facts : Calories 902.7, Fat 47.3, SaturatedFat 21.7, Cholesterol 84.9, Sodium 378.5, Carbohydrate 117.2, Fiber 7.6, Sugar 64.8, Protein 9.8
APPLE WALNUT GALETTE
A great rustic apple pie for Thanksgiving, this has very little butter in the pastry and a minimum of sweetening. It's all about the apples.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield 1 9-inch galette, serving 8
Number Of Ingredients 11
Steps:
- Line 2 sheet pans with parchment. In a large bowl combine the lemon juice and apples and toss together.
- Heat a large, heavy frying pan over high heat and add the butter. Wait until it becomes light brown and carefully add the apples and 1/4 cup of the sugar. Do not add the apples until the pan and the butter are hot enough or they won't sear properly and retain their juice. But be careful when you add them so that the hot butter doesn't splatter. When the apples are brown on one side, add the vanilla, 1/2 teaspoon of the cinnamon and the nutmeg, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the walnuts, then scrape out onto one of the lined sheet pans and allow to cool completely.
- Remove the pastry from the freezer and place it on the other parchment-lined baking sheet. Leave to thaw while the apples cool, but don't keep it out of the freezer for too long. It's easiest to handle if it's cold and will thaw quickly. You just want it soft enough so that you can manipulate it.
- Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around. Place the apples on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
- Meanwhile preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the crust is nicely browned and the apples are sizzling. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 19 milligrams, Sugar 18 grams, TransFat 0 grams
More about "apple walnut ginger galette food"
APPLE GALETTE {QUICK AND EASY!} - THE SEASONED MOM
From theseasonedmom.com
5/5 (2)Total Time 3 hrsCategory DessertCalories 208 per serving
- Line a rimmed baking sheet with parchment or a silicone mat and spray with cooking spray. Set aside.
- Remove the dough from the refrigerator and let stand for 15 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into an 11-inch circle. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 15-30 minutes.
- In a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch.
BEST APPLE GALETTE RECIPE - HOW TO MAKE EASY APPLE …
From food52.com
APPLE-WALNUT-GINGER GALETTE << SELF MAGAZINE
From keeprecipes.com
APPLE-WALNUT-GINGER GALETTE RECIPE | EPICURIOUS
From epicurious.com
4.8/5 (7)Servings 8
APPLE-WALNUT-GINGER GALETTE RECIPE | SELF
From self.com
Servings 8Calories 178 per servingEstimated Reading Time 1 min
APPLE GALETTE RECIPE | MYRECIPES
From myrecipes.com
RECIPE FOR APPLE-WALNUT GALETTE - CRABBIE RECIPES
From underspicycrab.com
APPLE-AND-PEAR GALETTE WITH WALNUT STREUSEL - FOOD & WINE
From foodandwine.com
AN APPLE-WALNUT-GINGER GALETTE WORTHY OF NATIONAL …
From self.com
APPLE-WALNUT-GINGER GALETTE | MYSTICAL INDIA SHOP
From mysticalindiashop.com
APPLE WALNUT GALETTE | QUICK AND EASY DESSERT RECIPE - UPROOT …
From uprootkitchen.com
APPLE-WALNUT GALETTE RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
APPLE-WALNUT GALETTE | PUNCHFORK
From punchfork.com
APPLE-WALNUT-GINGER GALETTE – UNIQUE BLOSSOMS
From uniqueblossoms.com
APPLE-WALNUT-GINGER GALETTE – FOODLY-STORE
From foodly-store.myshopify.com
APPLE WALNUT GINGER GALETTE RECIPE | SAY MMM
From saymmm.com
WHOLE WHEAT WALNUT SALTED CARAMEL APPLE GALETTE - LIVELY TABLE
From livelytable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love