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Cinnamon Apple Galette with Pistachio Crust and Salted Caramel Glaze

2022-09-01 - Written by: Emilia P. Bottomsworth

Apple Galette Pistachio Crust Salted Caramel Glaze

Cinnamon Apple Galette with Pistachio Crust and Salted Caramel Glaze

A delicious twist on the classic apple galette, featuring a crunchy pistachio crust and a rich salted caramel glaze.

Cinnamon Apple Galette with Pistachio Crust and Salted Caramel Glaze

Ingredients:

For the Pastry Dough:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup confectioners' sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 egg, beaten
  • 1 tablespoon water

For the Filling:

  • 6-8 medium-sized apples, peeled and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

For the Pistachio Crust:

  • 1 cup ground pistachios
  • 1/4 cup confectioners' sugar
  • 1/4 cup unsalted butter, softened

For the Salted Caramel Glaze:

  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon sea salt
  • 1 tablespoon granulated sugar

Instructions:

  1. Make the Pastry Dough: In a large mixing bowl, combine flour, salt, and confectioners' sugar. Add cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Gradually pour in beaten egg and water, stirring with a fork until the dough comes together.
  2. Roll Out the Dough: Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 1/8 inch (3 mm). Transfer the rolled-out dough to a baking sheet lined with parchment paper.
  3. Prepare the Filling: In a separate bowl, combine sliced apples, granulated sugar, flour, cinnamon, and nutmeg. Mix well until apples are evenly coated with dry ingredients.
  4. Assemble the Galette: Spread the apple mixture over one half of the dough, leaving a 1-inch border around the edges. Fold the other half of the dough over the filling, pressing gently to seal.
  5. Make the Pistachio Crust: In a small bowl, combine ground pistachios and confectioners' sugar. Mix in softened butter until the mixture forms a crumbly crust.
  6. Glaze the Galette: In a separate saucepan, combine heavy cream, unsalted butter, sea salt, and granulated sugar. Cook over medium heat, stirring occasionally, until the glaze reaches 240°F on a candy thermometer. Remove from heat and let cool slightly.
  7. Bake and Glaze: Preheat your oven to 375°F (190°C). Bake the galette for 35-40 minutes or until golden brown. Let it cool for 10 minutes before drizzling with salted caramel glaze.

Notes:

  • You can store leftover dough in an airtight container at room temperature for up to 2 days.
  • To make the pistachio crust, simply pulse the ingredients together in a food processor until crumbly.