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Cinnamon Apple Galette with Maple Crème Brûlée

2023-02-15 - Written by: Olivia Jenkins

Apple Cinnamon Galette Crème Brûlée

Cinnamon Apple Galette with Maple Crème Brûlée

A twist on the classic apple galette, this dessert combines the warmth of cinnamon and maple syrup with a creamy crème brûlée.

The title of the recipe

Introduction

This cinnamon apple galette is a delicious twist on a classic dessert. The combination of tender apples, crunchy cinnamon sugar topping, and a scoop of creamy maple crème brûlée will leave you wanting more.

Ingredients

For the Crust:

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter, cut into small pieces
  • 1/4 cup ice-cold water

For the Filling:

  • 6-8 medium-sized apples, peeled and sliced
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 tbsp all-purpose flour

For the Maple Crème Brûlée:

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 tsp pure maple extract
  • 1/4 cup pure maple syrup

Instructions

Make the Crust:

  1. In a medium bowl, whisk together flour and salt.
  2. Add cold butter and use a pastry blender or your fingers to work it into the flour until mixture resembles coarse crumbs.
  3. Gradually add ice-cold water, stirring with a fork until dough comes together in a ball.
  4. Turn out dough onto a lightly floured surface and knead a few times until smooth.
  5. Form into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

  1. In a large bowl, combine sliced apples, granulated sugar, cinnamon, nutmeg, and salt. Let it sit for about 15 minutes, allowing the apples to release their juice.
  2. Stir in flour until just combined.
  3. Set aside while you prepare the crust.

Assemble the Galette:

  1. Preheat oven to 375°F (190°C).
  2. Roll out chilled dough on a lightly floured surface to about 1/4-inch thickness.
  3. Transfer dough to a baking sheet lined with parchment paper or a silicone mat.
  4. Arrange apple mixture in the center of dough, leaving a 1-inch border around edges.
  5. Fold crust up over apples, pressing edges to seal and creating a crimped border.

Bake the Galette:

  1. Brush crust with egg wash (beaten egg mixed with a little water).
  2. Sprinkle cinnamon sugar mixture evenly over top of galette.
  3. Bake for 40-45 minutes or until crust is golden brown and apples are tender.

Make the Maple Crème Brûlée:

  1. In a medium saucepan, whisk together heavy cream, granulated sugar, and maple extract.
  2. Cook over medium heat, stirring occasionally, until mixture comes to a simmer.
  3. Remove from heat and let it cool slightly.
  4. Stir in egg yolks and pure maple syrup.
  5. Pour into ramekins or small baking dishes and refrigerate for at least 2 hours.

Finish the Crème Brûlée:

  1. Just before serving, sprinkle a thin layer of granulated sugar over the top of each chilled crème brûlée.
  2. Caramelize with a kitchen torch or under the broiler until golden brown.

Serve

Slice warm galette and serve with a scoop of maple crème brûlée on top. Enjoy!