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Diana's Place
United States
เข้าร่วมเมื่อ 13 ม.ค. 2017
French Apple Galette
This rustic apple tart made with a delicate homemade pastry, a hint of cinnamon and warm caramelized apples is elegant, simple and impressive! It is quick to make and delicious!
It is best served warm with whipped cream and vanilla ice cream.
Ingredients: Prep the follwoing when you’re ready to make the galette. The pastry can be made in advance and the apples are prepped when ready to bake.
3 large firm granny smith apples, peeled, cored and sliced thin
1 Tablespoon cold unsalted butter cut into small pieces
2 Tablespoons white sugar mixed with 1/2 teaspoon ground cinnamon
Pastry: This can be made a few days in advance and stored in the fridge or wrapped well and kept frozen for several weeks until ready to thaw and use.
If frozen, let the pastry thaw just until it is warm enough to roll out but still cold.
1 1/4 cups all purpose flour ( Gold Medal is the brand I use)
1 Tablespoon white sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small chinks ( I use Plugra brand)
3 1/2 Tablespoons ice cold water
Method:
In a large bowl whisk together the flour, sugar and salt. Then add the butter chunks and cut it into the flour using a pastry blender until the butter is the size of small peas.
Gently sprinkle the water 1 tablespoon at a time over the mixture and toss it with a fork until all of the water is added. When all of the dough is added the dough will be crumbly so mix it with your hands until it holds together. Do not over hnalde the dough as you want the butter to stay cold. Form the dough into a flat round disk about 6 inches in diameter and wrap in plastic. Chill for at least 30 minutes until the dough is cold. At this point the dough can be put in the freezer for later use.
Preheat oven to 425
Pastry Preparation:
On a piece of parchment paper (cut to the size of a flat cookie sheet), sprinkle the parchment paper with flour. With a rolling pin, roll the dough into a 12 inch circle. The edges will be ragged and that is fine!
Now arrange the thinly sliced apples (starting the the center) and fan them out. Continue putting the apples onto the dough until there is a boarder of pastry about 2 inches left on the perimeter.
Sprinkle the pastry with the cinnamon sugar mixture and dot with the 1 tablespoon of cold butter pieces. Now fold the pastry up and around the apples, being careful not to break the dough.
Bake at 425 for 15 minutes, then lower the temperature to 375 and continue to bake for 35 minutes, until the pastry is golden and the apples are tender.
Let cool for about 25 minutes and then serve warm with whipped cream and vanilla ice cream. Enjoy!
If you've enjoyed this video, please remember to click the "Like" button and subscribe to my channel "Diana's Place".
URL to Diana's Place TH-cam Channel: th-cam.com/channels/Zzi3xk9WUxJnckgjGHPz7w.html
URL link to this video:
th-cam.com/video/21_PEWo4noY/w-d-xo.html
Follow me on Pinterest at:
www.pinterest.com/dstofel/
Please e-mail Diana at: diana.r.stofel@gmail.com
It is best served warm with whipped cream and vanilla ice cream.
Ingredients: Prep the follwoing when you’re ready to make the galette. The pastry can be made in advance and the apples are prepped when ready to bake.
3 large firm granny smith apples, peeled, cored and sliced thin
1 Tablespoon cold unsalted butter cut into small pieces
2 Tablespoons white sugar mixed with 1/2 teaspoon ground cinnamon
Pastry: This can be made a few days in advance and stored in the fridge or wrapped well and kept frozen for several weeks until ready to thaw and use.
If frozen, let the pastry thaw just until it is warm enough to roll out but still cold.
1 1/4 cups all purpose flour ( Gold Medal is the brand I use)
1 Tablespoon white sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small chinks ( I use Plugra brand)
3 1/2 Tablespoons ice cold water
Method:
In a large bowl whisk together the flour, sugar and salt. Then add the butter chunks and cut it into the flour using a pastry blender until the butter is the size of small peas.
Gently sprinkle the water 1 tablespoon at a time over the mixture and toss it with a fork until all of the water is added. When all of the dough is added the dough will be crumbly so mix it with your hands until it holds together. Do not over hnalde the dough as you want the butter to stay cold. Form the dough into a flat round disk about 6 inches in diameter and wrap in plastic. Chill for at least 30 minutes until the dough is cold. At this point the dough can be put in the freezer for later use.
Preheat oven to 425
Pastry Preparation:
On a piece of parchment paper (cut to the size of a flat cookie sheet), sprinkle the parchment paper with flour. With a rolling pin, roll the dough into a 12 inch circle. The edges will be ragged and that is fine!
Now arrange the thinly sliced apples (starting the the center) and fan them out. Continue putting the apples onto the dough until there is a boarder of pastry about 2 inches left on the perimeter.
Sprinkle the pastry with the cinnamon sugar mixture and dot with the 1 tablespoon of cold butter pieces. Now fold the pastry up and around the apples, being careful not to break the dough.
Bake at 425 for 15 minutes, then lower the temperature to 375 and continue to bake for 35 minutes, until the pastry is golden and the apples are tender.
Let cool for about 25 minutes and then serve warm with whipped cream and vanilla ice cream. Enjoy!
If you've enjoyed this video, please remember to click the "Like" button and subscribe to my channel "Diana's Place".
URL to Diana's Place TH-cam Channel: th-cam.com/channels/Zzi3xk9WUxJnckgjGHPz7w.html
URL link to this video:
th-cam.com/video/21_PEWo4noY/w-d-xo.html
Follow me on Pinterest at:
www.pinterest.com/dstofel/
Please e-mail Diana at: diana.r.stofel@gmail.com
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Sound lovely, =🎉😊- making them even healthier by leaving out the½ cup maplesyrup from the i gredients in the end? Am trying them now.Love that you take real Oatflkes, not instant . Thanx❤
Does the flour need to be sifted first?
Do you have a print out recipe I lost my way x
I thought this was a vegetarian soup? Does it taste as good using veg stock instead of chicken?
Good. And. Delisiouses. In. Winter
How long do you bake the rolls?
Please, please make more videos!
💤 😴
These look Delish!!😋💗 Are they like Biscuit Cinnamon Rolls??!!… Oh..Can you put sugar in the dry mix for a Sweet dough??!!🙌💗😋
Bread
What if you don't have almond? Can I use all purpose flour?
Very nicely explained And giving nice tips Txs for your.💐💐🙏🙏👍
This sounds delicious! Can’t wait to try this!
Looks good! Is almond meal the same as fine ground almonds? Can I use honey instead of maple syrup ( we don't get maple syrup here) ....will be staying this soon😊
Oh yeah... these are DELICIOUS! The protein from the almond flower is a huge plus! 👍. Thank you! !
Love the bloopers ❤
I’m trying
THANK YOU SO MUCH
Do you add eggs in the above recipe? What amount of butter do we need.
Hello, The recipe ingredients and method is detailed and listed below the show. Yes, there are 3 beaten eggs and 6 tablespoons of melted coconut oil. You could substitute with melted butter. Hope this helps!
Oh whoops I just got to the rise part..lol
I'm not a roll maker yet.. 1st attempt not your recipie...but self rising dough..lol... The birds got lucky... But my question is, how come you don't let these rise? I'm confused I thought u need to let dough rise..
I've used AP flour in many yeast roll recipes and always achieved excellent results. I also use my kitchenaid for mixing. So if you have AP flour, use it and if you have a kitchenaid, use it as well. 😊
I've watched over ten videos on making rolls, yours is the best one so far. Great instruction and technique.
Thanks so much 😊
A sophisticated lady explains in the most proper way how to make a sophisticated salad. Was nice to watch, was educational, and was tested and approved.
But raisins are full of sugar
They look great , I will consider making them
These look so good! I'm making a shopping list of ingredients I need to purchase. I'm going to make these when I get off work tomorrow. Thank you for this recipe.😊 UPDATE: I made these tonight. I think when making a recipe for the first time, you follow it as is. Then, if making it again, you add your own spin to it. Having said that, I've never used almond flour before. I would use it again. These were good, just not sweet enough for me. Next time I would add a lil sugar. I had dark chocolate chips on hand so that's what I used. Mine didn't rise up as much, some of the coconut oil was a lil solidified, forget to melt it, however, they had a lil crispy muffin top to them which I liked 👍🏽 I like the texture that the zucchini & carrots give it. These were super moist too. The raisins, along with the chocolate chips, add a lil sweetness to the muffins, I needed that!! I didn't add nuts 🤷🏽♀️ Overall they were tasty. Next time, I'm just going to use sugar & make sure the oil is all the way melted . As I'm posting this update, I've already eaten two. Can't wait until tomorrow morning when they're cold 😊😊
This is the most delicious soup I have ever made :) Thank you, God Bless
You are so welcome!
Can u use a stand mixer
Many Many thanks, it looks good,it is simple, it looks amazing, i am going to super market in the morning, i will let you know. Again thank you. God bless you.
Sounds good, will try it today. Thank you for sharing. Your takes at the end made me chuckle.
sending support godbless <3
Wow sooooo good 👍
Hello your recipe sounded delicious. So i dared myself to bake them for my friends. They came out delicious but a bit dry i dont know why. Is it because i use olive oil instead of coconut oil and the rest was exactly the same. What did i do wrong?
What happened to you
Finally a recipe that actually uses sugar. I will try this recipe minus the butter part I'm stuck with horrible butter that melts weird.
Can you add more suger
You are a amazing teacher ❤️
Did I mess up I forgot the salt
DIANE IS IT TEASPOON SALT OR A TEASPOON AND A HALF.
Yes,you should open one up for us to see what it looks like.
Hi. I recently made these buns & they were a hit. I am not a baker but this recipe was easy to follow (thank you Diana!). Few advices to fellow new bakers; my 1st batch of melted butter burned. I had to redo & melted butter on low heat. It took 10 mins. My eggs were cold & the dough was sticky so I ended up using full 4.5cup of flour plus additional flour on the board for kneading. The dough rested in fridge for 28hrs & it was easy to shape into smaller balls with no cracks. For outside fermentation, the balls were not rising so I moved then into a cool oven with the oven light on. They rised within 1.5 hour. The buns were soft & fluffy. I do wish, I brushed a bit of egg wash before baking for deeper color on top. I highly recommend this recipe.
❤south africa
Can't wait to try these!! Yummy!! Thanks so much!
Perfect!!
Is the fennel not roasted?
The fennel is raw. It has a very fresh, crisp somewhat liquorice taste. When it’s cooked it changes in taste and texture to a soft and sweet flavour.
Awesome but how do you store them for parties
Freeze and then reheat wrapped in foil
Thanks so much! I really appreciate you using fine ingredients and explaining in detail AND recommending good pairings. Can’t wait to see your other postings!
Awesome recipe can't wait to try it I will let you know how they turn out
Where did you get the muffin pan. I want one that I can use metal on and it doesn’t scrape off the top coating. They get scraped up so easily 🙄