Individual SugarBee® GF Apple Galette
Created by: Casey Colodny | The Mindful Hapa
Yield: 5 individual galettes
Preparation time: 20-30 minutes (note dough resting time)
Cook Time: 40-50 Minutes
- 1 ½ cups gluten free flour*, plus extra for rolling out
- 1 ½ tsp granulated sugar
- ½ tsp kosher salt
- 1 stick/4 oz cold butter, diced into small pieces
- ⅓ cup ice water, plus some extra as needed
- 3 SugarBee apples, peeled and cored
- ¼ cup gluten free flour
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Juice from ½ lemon
- 2 tbsp sugar
- 1 tbsp water
*Add 1 ½ teaspoons xanthan gum if your gluten free flour doesn’t already contain it.
- In the bowl of a food processor, combine gluten free flour, granulated sugar, and kosher salt, and pulse 10-12 times to combine evenly. Add diced butter and pulse another 10-12 times to combine – the mixture will feel slightly sandy with pieces of butter still-visible.
- Add ice water and pulse 10-12 times to combine. If the dough is still loose and sandy, add more water 1 tsp at a time until it comes together.
- Turn the dough mixture out onto a surface and knead lightly with your hands to ensure that the dough will hold together into one disc. It shouldn’t be sticky (which would indicate too-much water added), but it should hold together and hold an indent when you press on it with your fingertips. Wrap the dough disc in plastic and let rest in the refrigerator for at least 2 hours.
- When ready to bake, pull the chilled dough disc out of the refrigerator to temper at room temperature and preheat your oven to 400F.
- Thinly-slice the cored and peeled apples and set aside. In a mixing bowl, combine flour, sugar, salt and cinnamon and toss with thinly sliced apples and squeeze the juice of a half-lemon over the apple filling mixture. Toss apple mixture well with your hands to combine evenly and set aside.
- Once the dough has come to a temperature that it can be rolled out without cracking and breaking, cut your dough disc into 5 equally sized pieces and roll into balls. Spread some flour on a work surface to prevent sticking and roll dough balls out until they are about ⅛” to ⅙” thick. The shape it gets rolled out into is not important, just be sure to let the dough get warm enough that it rolls out without cracking (you can have a small dish of water next to you to “repair” small cracks in the dough with your fingertips)
- In the center of your rolled out dough, place ~⅔ cup of the apple filling and spread it out, leaving ~1½ – 2” of crust on each side. Starting from any part around the rolled-out dough, fold the dough over and on top of the apple filling, leaving a gap in the middle where the apple filling will be exposed.
- Using parchment paper or cooking spray, prepare a half-sheet pan. Using a large spatula, transfer each galette to the sheet pan, spacing the galettes apart evenly. Place sheet tray into preheated oven and bake for 50 minutes.
- While galettes are baking, prepare your sugar glaze. Add sugar and water to a small saucepan and bring to a boil. Cook until sugar crystals are no longer visible.
- After 50 minutes, remove galettes from the oven and brush the crust and apples with sugar glaze mixtures. Broil for an additional 2-3 minutes, or until the crust and apples have started to brown.
- Pull from the oven and allow them to cool at room temperature 15 minutes. Serve individual galettes warm with vanilla ice cream and enjoy.