Spiced Apple Galette
with Chantilly Cream
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Puff Pastry
2 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
113 g
Whole Cranberries
237 mL
Cream
(Contains Milk)
1 unit(s)
Orange
Nutrition Values
Cooking Steps
Core, then thinly slice apples. Zest, then juice orange. Combine apples, cranberries, orange zest, orange juice, flour and 1/3-cup sugar in a large bowl. Toss to coat.
Unroll pastry, then place on a parchment-lined baking sheet. Gently roll pastry out to fill baking sheet. Remove wax paper.
Place apple filling in the center of the pastry leaving a 1-inch perimeter. Carefully fold the pastry over the filling. Brush pastry with 1 tbsp oil, then sprinkle demerara sugar over top. Place galette in the middle of the oven and bake until golden-brown and cooked through, 24-26 min.
While galette bakes, combine cream and vanilla sugar in a large bowl. Whisk constantly, until cream is thickened and forms soft peaks, 3-4 min. Set aside in the fridge until ready to serve.
Let galette rest 4-5 min before cutting. Cut the galette into 12 squares. Transfer to a platter and let sit at room temperature until ready to serve. When ready to serve, spoon chantilly cream over each square.