A rustic, comforting apple galette with a crisp, flaky dough surrounding sweet, brown sugar apples. Topped with a sticky vanilla pecan caramel sauce. This decadent-looking dessert is perfect for a fall baking project with family and friends. With Rodelle Gourmet Vanilla Extract in the caramel, as well as the apple mixture, you can expect a rich, unique flavor throughout.
- Easy
- 75 mins
- 6 servings
Ingredients
For the Pastry Dough
13 oz all-purpose flour
2 oz granulated sugar
1 tsp kosher salt
2 sticks butter, cubed and chilled
½ cup cold water
Apple Galette
1 ½ lbs thinly sliced gala apples
½ cup light brown sugar
1 tbsp corn starch
2 tsp Rodelle Gourmet Vanilla Extract
2 tsp lemon juice
1 tsp cinnamon
½ tsp kosher salt
1 egg yolk
1 tbsp milk
raw sugar
vanilla ice cream (optional)
powdered sugar (for dusting)
Vanilla Pecan Caramel
1 cup granulated sugar
6 tbsp butter
½ cup heavy cream
2 tsp Rodelle Gourmet Vanilla Extract
½ tsp kosher salt
1 cup chopped pecans
Uses
Occasions
Directions
Dough
- Combine the flour, sugar, and salt in a food processor. Pulse to combine. Add the cold, cubed butter and pulse until the mixture forms coarse crumbs.
- With the processor running, slowly stream in the cold water. Once the dough starts to pull away from the sides, turn off the processor and transfer the dough to a lightly floured surface.
- Use your hands to press the dough together and form it into a flat, compact disk shape. Wrap the dough tightly in plastic wrap and place in the fridge.
- Chill for 45 minutes. Let the dough sit at room temperature for about 8-10 minutes before using.
Apple Galette
- Preheat the oven to 425F. Line two sheet pans with parchment paper and set aside.
Combine the sliced apples, brown sugar, corn starch, vanilla extract, lemon juice, cinnamon, and salt in a mixing bowl. Stir well to combine. - Let the apple mixture sit for about 20 minutes before using (during this time, pull the dough from the fridge).
- Cut the dough into 4 even pieces. Work quickly on a floured surface to roll out each piece of dough into a rustic 8” circle. Lay the dough out onto the sheet pans, two pieces on each.
- Mound the apples (draining off a good amount of the liquid) in the center of each piece of dough, spreading them out evenly and leaving a 1” edge. Fold the edges of dough up and over the apples, gently pinching the edges close.
- Whisk together the egg yolk and milk. Brush this mixture onto the folded edges of dough and then sprinkle a pinch of raw sugar on top. Bake for 12-15 minutes until golden and bubbling.
- Serve with a scoop of vanilla ice cream (optional) and a generous drizzle of vanilla pecan caramel (recipe below). Dust a little bit of powdered sugar over top.
Vanilla Pecan Caramel
- Add the sugar to a small saucepan over medium-low heat. Heat the sugar slowly until it is dissolved, stirring often with a heat-proof spatula. Continue to cook until the sugar turns a light amber color.
- Remove the pan from the heat and stir in the butter, one tablespoon at a time. Then, whisk in the cream. Return the pan to the heat and cook for a few more minutes until thickened.
- Stir in the vanilla extract, salt, and pecans. Turn off the heat and allow to cool slightly before using (it will continue to thicken).
Note: this recipe was prepared for Rodelle by Kayla at @theoriginaldish.