Apple and Honey Powder Galette
Apple and Honey Powder Galette
Servings
8
If you are unfamiliar with a galette, it is a pie’s laid back cousin. When I was in culinary school, galettes were one of the first pastry dishes we learned to make.
Within a span of a few months, I made over a dozen galettes, ranging from apple to cherry. Since then, they are on regular rotation when hosting because of their forgiving nature and ability to please a crowd.
They are meant to look rustic, so don’t stress over the shaping. Using an egg in the dough helps to strengthen the crust and hold in all the fillings. Using Oaktown's honey powder gives this a mellow sweetness and golden hue, perfect for Rosh Hashanah!
Ingredients
- 1⅓ cups all-purpose flour
-
2 tablespoons Oaktown Spice Shop Honey Powder
- ½ teaspoon sea salt
- 1 large egg
- 1 tablespoon buttermilk
- ½ cup cold unsalted butter, cut into big pieces
- 3 large honeycrisp apples, thinly sliced
- 1 tablespoon all purpose flour
-
¼ cup honey powder
-
1 teaspoon cinnamon
-
1 teaspoon ginger
- ¼ teaspoon sea salt
- 2 tablespoons butter
- 1 large egg
- 2 tablespoons buttermilk
- Raw sugar
Crust
Filling
Egg wash
Directions
- In a food processor, combine the flour, Oaktown Spice Shop Honey Powder, and sea salt, pulsing to incorporate.
- Add the cold butter, pulsing until the mixture turns into pea-sized lumps. Do not overprocess! Add the egg, and buttermilk, pulsing to combine.
- Remove from the food processor and shape into a disc. Wrap in plastic wrap, and refrigerate for at least two hours, or up to 3 days.
- When ready to bake, preheat the oven to 400F. Line a large baking tray with parchment paper.
- Make the filling: Core and thinly slice the apples (I leave the peel on). Add the apple slices to a large bowl. Add the flour, Oaktown Spice Shop Honey Powder, cinnamon, ginger, and salt, tossing to evenly combine. Set aside.
- Roll the chilled dough on a lightly floured surface to make a large circle, about ⅓ inch thick. It doesn’t have to be a perfect circle. If the dough cracks, use a small piece of dough to patch it up.
- Transfer the rolled dough to the lined baking tray. Arrange the apples in the center, about 2 inches from the edges.
- Gently fold the outer edges of the dough over the apples, using scraps to fix any tears. Add the remaining two tablespoons of butter on top of the apples.
- Make the egg wash: In a small bowl, whisk together the egg and buttermilk. Use a pastry brush to brush on the exposed dough. Sprinkle with raw sugar, optional.
Bake for 35 to 40 minutes, turning halfway through, until the crust is deeply golden and apples are tender. Serve.
