Rough Apple Galette

Make this super easy Rough Apple Galette ahead of time, then when the steaks are finished grilling and the guests are eating them, fire this off in a 450 degree BBQ. Make sure your Apple wonder is not over the burner but on the cold side, your using your grill like an Oven now. When the steaks have been devoured, you are ready to pull this tasty apple desert off the grill and slip it under some French Vanilla Icecream. Serve hot, nothing but happiness here!

Ingredients

Pastry

• 1 cup plus 2 Tbsps flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup butter, cut into pieces
• 1/2 teaspoon vanilla
• About 2 Tbsps ice-cold water

Filling

• 4 tablespoons brown sugar, more to taste
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• About 6 apples, peeled, cored and sliced
• 1 tablespoon butter (optional)

Directions

Pastry

1. Make the pastry: Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the vanilla and water. Quickly work in the flour to create dough. Do not over-mix. Pat into a disk, wrap in plastic, and refrigerate 15 minutes.

Filling

1. Heat the oven to 450°F/230°C. Roll the pastry into a round and lay on a baking sheet. Stir together the sugar, flour, and cinnamon in a bowl. Toss in the apples to coat, and dump onto the pastry. Dot with the butter. Bring the edges of the pastry up over so they lay in, rough-edged, on the apples. They won’t cover the apples completely. Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.

Cream Horns

Found some Cream Horn forms at the Thrifty Store some time back. Finally got around to trying them out this Xmas. The results were very tasty, whipped cream with vanilla insides to compliment the flaky pastry outsides. Pretty good if I say so myself.

Sheets of puff pastry or flaky pastry (I used store bought puff pastry)
1 egg white – beaten
Butter – for greasing
4 tbsp strawberry or raspberry jams
125 ml whipped cream
Icing sugar – for dusting
Strawberries or raspberries for decoration - optional
Cream horn moulds

Method

Cut pastry into 1 inch wide strips. Brush lightly with egg white. Lightly grease cream horn moulds if using normal moulds. There is no need to grease the moulds if you are using non stick moulds.


With the damp side of the pastry facing the mould, turn strips around the greased mould, starting from the pointy tip of the mould. Make sure that the strips overlap when you twist this around to the top. Gently squeeze the tip of the pastry to seal in the bottom – You don’t want jam to run out of the bottom when you fill it.

Brush the outside now with egg white and place on a greased baking tray.

Bake in a preheated 220°C oven for 8 to 10 mins. Allow to cool on racks.

Place 1 tsp jam inside the cream horn and fill with the beaten cream. Dust with icing sugar and top with strawberries or raspberries if desired.

NB: I’d recommend you have at least one dozen of cream horn moulds on hand. It will make your preparation and cooking time so much quicker.