Flat little freeform pies that are full of charm. I try out these mini apple galettes with less butter and sugar to reduce fat and carbohydrates. And you can make them with all kinds of fillings.
Ingredients ( Makes 8 @ diameter 8 cm )
For the Crust
- 160 g Cake Flour
- 90 g Unsalted Butter
- 1 tbsp Lemon Zest
- 1/2 tsp Demerara Raw Cane Sugar
- 1/4 tsp Sea Salt
- 60 ml Ice Water
For the Fillings
- 50 g Walnut Flour
- 2 tsp Grated Ginger
- 1 tbsp Lemon Zest
- 2 tbsp Muscovado Raw Cane Sugar
- 2 Apples
- 1 tsp Lemon Juice
- 1/4 tsp Ground Cinnamon
- 3 tbsp Honey
Instructions
1. In a medium bowl, use your fingertips to pinch together the flour, butter, salt, sugar and lemon zest until the mixture is crumbly. Make sure any large pieces of butter are flattened or broken apart.
2. Add ice water to the flour mixture and incorporate until the flour binds together and forms a rough ball, try not to knead to much. Wrap with plastic wrap and place in the refrigerator for 30 minutes to firm up.
3. Mixed walnut flour, grated ginger, lemon zest and Muscovado sugar.
4. In a medium bowl, add the sliced apples, lemon juice and ground cinnamon and toss together until mixed evenly. Set aside.
5. Preheat oven to 170ºC and line baking sheets with parchment paper. Take out the dough from fridge. Divide dough into 8 equal pieces, flatten into disks. Roll out dough into an 12 cm circle on a lightly floured work surface.
6. Spread walnut mixture onto the dough. Pile apples in centre of disk. Then fold dough up and over apples, creasing every inch or so. Repeat with 7 remaining dough disks. Brush crusts with a little honey.
7. Bake for 20 ~ 25 minutes until crusts are golden brown. Cool on rack and ready to serve.
