Apple galette with cinnamon cream cheese

Apple season is finally here, hooray!! Apples are my all time favorite fruit. So when it came time to utilize them I of course went for a galette. The flaky pastry dough is easy to work with and produces reliable, delicious results. I also appreciate the freedom a galette offers you, it doesn't have to be perfectly round, just roll it out, fill it and bring the edges up. The less perfect it is, the better.

Adding the cream cheese layer adds a rich, cheesecake like flavor. I added cinnamon to the cream cheese as well as the apple slices themselves, which really provided a deep cinnamon flavor. Using apple quintessence, which I won from Sarah at All our Fingers in the Pie, and a bit of powdered sugar made a perfect glaze for the top, preventing the apples from drying out as well as making it glossy and pretty.

~*~Apple quintessence is a highly concentrated apple syrup. King Arthur Flour has a similar ingredient called boiled cider. If you don't have either I'd suggest using apple juice (100% juice) concentrate. Honey would work also, you won't get the apple flavor but it'll make the top shiny which is the goal of the glaze. It is mixed and heated in a cereal size bowl. Hope that helps!~*~

Apple galette with cinnamon cream cheese
makes 8 slices
Galette dough:
1 stick butter cut into cubes
1.5 c flour
1 t kosher salt
1/4 c sour cream
2 T lemon juice
1/4 c ice cold water

Filling:
8 oz cream cheese at room temp
1 t cinnamon divided
1/4 c sugar, divided
1 T vanilla
1 t corn starch
4 granny smith or pink lady apples, peeled and sliced thin

Glaze:
1/2 c powdered sugar
1 t apple quintessence
1T + 1t water
1 egg yolk and a splash of water for a wash
dusting of granulated sugar for the crust

Make pastry dough by putting the flour and diced butter in a bowl and freezing for 30 minutes. Remove from freezer and place in the work bowl of a food processor.

Pulse 10 times in 1 second bursts.

Mix the wet ingredients together and add to the dry. Pulse 7 to 10 more times, 1 second bursts.

Pour the dough out onto plastic wrap and form into a disc. Cover with plastic and refrigerate for 1 hour minimum.

Roll dough out to a large circle, transfer to a parchment paper lined baking sheet.

Mix cream cheese, 2 T sugar, 1/2 t cinnamon and vanilla together until very smooth.
Spread on top of dough leaving 2-3 inches on the edges to form the crust

Toss apples in remaining sugar, cinnamon and corn starch. Top with apples in a decorative spiral pattern. Fold galette edges up around apples.



Paint edges of dough with egg yolk and water wash and sprinkle with sugar.
Bake at 350F for 30 min or until golden brown & bubbly.

Make glaze, mix glaze ingredients together in a microwave safe bowl and cook for 30 seconds, stir well. Cook in 5 second pulses, stirring after each heat cycle, until the glaze turns transparent and its difficult to cook a full 5 seconds with out it overflowing the bowl.


Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 394.8
Total Fat 23.9 g
Saturated Fat 14.6 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 6.8 g
Cholesterol 91.0 mg
Sodium 91.7 mg
Potassium 158.6 mg
Total Carbohydrate 43.0 g
Dietary Fiber 2.6 g
Sugars 14.8 g
Protein 5.0 g

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