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Perfect Apple Galette with Peanut Butter
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Perfect Apple Galette with Peanut Butter
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What we use at the Food Metrica kitchen:⬇️
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---------------------------------- RECIPE ------------------------------------
Ingredients (6 galettes ~ 3,5 inch. (9-12cm)):
For the pie dough:
2 cups (285 g.) spelt flour
1/4 tsp. salt
1 Tbs. honey OR maple syrup
3/4 cup (185 g.) cold unsalted butter, cut into pieces and freeze
2 - 3 tbsp (60 - 90 ml.) ice water
For the filling:
3 apples, cored and sliced 1/4-inch (6-mm.) thick
1 Tbs. fresh lemon juice
1/2 tsp. ground cinnamon
4 tbsp Peanut Butter
1 tbsp honey OR maple syrup
Method:
1. In the bowl of a food processor, combine the flour, salt.
2. Add the cold butter and pulse for a few seconds, or just until the butter is broken up into the flour. We need to get crumbs.
3. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.
4. Wrap the dough in cling film and press into a flat disk, place in fridge for 1 hour. You can keep the dough in fridge up 1 week.
5. Preheat the oven to 400°F (200°C).
6. Line a baking sheet with parchment paper.
7. In a large bowl, toss together the apples, lemon juice, cinnamon. Set aside.
8. In a small bowl combine together peanut butter and honey. Set aside.
9. Transfer the dough to a lightly floured work surface and cut into 4 pieces.
10. Roll each piece into a round about 1/8 inch (3 mm.) thick. Trim the edges to make them round ~ 6 inches (~15cm), use a round plate/bowl.
11. Transfer the dough rounds to the prepared baking sheet, spacing them evenly.
12. Spread the filling over the dough, leaving 2 cm edges.
13. Divide the apples between the dough rounds, spreading them into an even layer and leaving a 1-inch (2.5-cm.) border of dough uncovered along the edge. Fold the edge of the dough up and over the apples, loosely pleating the dough and leaving the galettes uncovered in the center. Refrigerate the galettes for about 30 minutes.
14. Bake the galettes until the crust is golden brown and the apples are tender, about 20 - 30 minutes.
15. Let cool on the baking sheet on a wire rack.
16. Serve with ice cream and salted caramel.
ENJOY!
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DISCLAIMER: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
#AppleGalette#Dessert#Baking#foodmetrica
------------------------------------------------------------------------------------
------------------------------------------------------------------------------------
What we use at the Food Metrica kitchen:⬇️
------------------------------------------------------------------------------------
---------------------------------- RECIPE ------------------------------------
Ingredients (6 galettes ~ 3,5 inch. (9-12cm)):
For the pie dough:
2 cups (285 g.) spelt flour
1/4 tsp. salt
1 Tbs. honey OR maple syrup
3/4 cup (185 g.) cold unsalted butter, cut into pieces and freeze
2 - 3 tbsp (60 - 90 ml.) ice water
For the filling:
3 apples, cored and sliced 1/4-inch (6-mm.) thick
1 Tbs. fresh lemon juice
1/2 tsp. ground cinnamon
4 tbsp Peanut Butter
1 tbsp honey OR maple syrup
Method:
1. In the bowl of a food processor, combine the flour, salt.
2. Add the cold butter and pulse for a few seconds, or just until the butter is broken up into the flour. We need to get crumbs.
3. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.
4. Wrap the dough in cling film and press into a flat disk, place in fridge for 1 hour. You can keep the dough in fridge up 1 week.
5. Preheat the oven to 400°F (200°C).
6. Line a baking sheet with parchment paper.
7. In a large bowl, toss together the apples, lemon juice, cinnamon. Set aside.
8. In a small bowl combine together peanut butter and honey. Set aside.
9. Transfer the dough to a lightly floured work surface and cut into 4 pieces.
10. Roll each piece into a round about 1/8 inch (3 mm.) thick. Trim the edges to make them round ~ 6 inches (~15cm), use a round plate/bowl.
11. Transfer the dough rounds to the prepared baking sheet, spacing them evenly.
12. Spread the filling over the dough, leaving 2 cm edges.
13. Divide the apples between the dough rounds, spreading them into an even layer and leaving a 1-inch (2.5-cm.) border of dough uncovered along the edge. Fold the edge of the dough up and over the apples, loosely pleating the dough and leaving the galettes uncovered in the center. Refrigerate the galettes for about 30 minutes.
14. Bake the galettes until the crust is golden brown and the apples are tender, about 20 - 30 minutes.
15. Let cool on the baking sheet on a wire rack.
16. Serve with ice cream and salted caramel.
ENJOY!
------------------------------------------------------------------------------------
------------------------------------------------------------------------------------
DISCLAIMER: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
#AppleGalette#Dessert#Baking#foodmetrica
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