Mini Apple Caramel Galettes
Ingredients:
Caramel Sauce:
- ½ cup (125 mL) butter
- 1 cup (250 mL) packed light brown sugar
- ½ cup (125 mL) 35% whipping cream
- 1 tsp (5 mL) vanilla extract
- ½ tsp (2 mL) sea salt (optional)
- 1 tbsp (15 mL) butter, divided
Galettes:
- 2 large U.S. Gala apples
- 1 tbsp (15 mL) butter
- 1 package (400 g) refrigerated pre-rolled pie pastry
- 1 egg
Directions:
Caramel Sauce:
- Melt butter in a heavy saucepan set over medium heat. Add brown sugar and cream; cook whisking constantly until sugar is dissolved. Bring to a boil. Boil without stirring for 3 minutes. Remove from heat and stir in vanilla and sea salt (if using). Cool to room temperature. (Caramel sauce can be made ahead and reserved in a sealed glass jar in the refrigerator for up to 4 days. Warm gently to loosen before using.)
Galettes:
- Meanwhile, core and quarter apples; slice thinly (leaving skin on or peeling if preferred). Melt butter in a skillet set over medium heat. Add apples and sauté for 5 minutes or until just tender. Spread on a plate to cool to room temperature.
- Preheat oven to 375°F (190°C). Unroll pastry on a lightly floured work surface. Cut three 5-inch (12 cm) circles or squares out of each pie round; place on a large parchment paper-lined baking sheet.
- Decoratively arrange an equal portion of apple slices on each round, leaving a 1 1/2-inch (4 cm) border. Fold and lightly crimp edges in, over apple, but leaving centre exposed. Carefully drizzle 1 tsp (5 mL) caramel over apples. Whisk egg with 1 tbsp (15 mL) water; brush egg wash over pastry.
- Bake, on lowest rack, for 22 minutes or until pastry is golden. Meanwhile, gently warm leftover caramel sauce over low heat to drizzle over galettes before serving.
Notes:
Replace the premade crusts with your favourite homemade pastry, use enough for a double crust pie and roll out to 1/4-inch (5 mm) thick.
Pass leftover dough scraps to your kids to have fun rolling and shaping while you are making the galettes; sprinkle with cinnamon sugar and bake alongside the galettes until golden.
Leftover caramel sauce makes a yummy dip for apple slices.