I’m taking this whole #IGrewIt thing to an extreme this summer. In addition to a rather bountiful backyard garden I grew with rigorous care and coaching from the Scotts Gro Crew, I experienced a bumper crop of apples this summer.
3 years ago I planted 2 apple trees in our yard, and have harvested about a dozen apples total. This year? Boom! The little blossoms dodged all the wind, hail, and rain, and have been serving up nice palm sized fruit for the past few weeks.
With so many apples I’m venturing outside my usual recipe of making ‘sauce’ with them and baking a couple styles of apple galette.
So I grabbed a box of President’s Choice Puff Pastry and followed the recipe inside to make myself two lovely galettes. I made an apple galette with backyard apples, the other, a mixed fruit galette, with backyard apples and some blueberries from the freezer.
Here’s the apple galette recipe as it appeared on the inside of the box:
1 sheet PC Butter Puff Pastry, thawed by cold
2 Golden Delicious Apples, peeled, cored, thinly sliced (I used about 5 of my fist sized apples)
1/3 cup cranberries, blueberries, raspberries, or saskatoon berries (optional)
2 tbsp butter, melted
1 tbsp fresh lemon juice
1 tbsp sugar
1/2 tsp cinnamon
Preheat over to 375.
Unroll the puff pastry on to a clean work surface, reserving the parchment paper it was packaged in. Line cookie sheet with the parchment, place puff pastry on parchment on baking sheet.
In a bowl, stir together apples, cranberries, sugar, cinnamon, butter, and lemon juice.
Mound the apple mixture in the centre of the puff pastry. Fold the puff pastry around the edge of the mound, making a rough crust, but still leaving the centre open.
Brush the edges of the completed pastry with the beaten egg wash.
Bake for 25 – 30 minutes or until the crust is golden and apples are tender.
Here’s the apple galette as they appeared on my counter:
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