Apple Galette With Cider Drizzle |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Rachael Ray Ingredients:
3 cups apple cider |
3/4 cup heavy cream |
4 tablespoons butter |
1/4 teaspoon pure vanilla extract |
1 sheet frozen puff pastry, thawed |
1 1/2 lbs green apples, cored and thinly sliced |
1/4 cup sugar, plus more for sprinkling |
1/2 teaspoon ground cinnamon |
1 large egg, beaten with 1 teaspoon water |
vanilla ice cream, for serving |
Directions:
1. In a large saucepan, boil the cider until reduced to 1/2 cup, about 15 minutes. Stir in the cream and boil until thickened, about 2 minutes.
2. Pour into a bowl, then whisk in 2 tablespoons butter and the vanilla. Refrigerate for at least 1 hour.
3. Meanwhile, unfold the puff pastry on a floured surface. Roll out to a 10-by-12-inch rectangle. Refrigerate on a parchment-paper-lined baking sheet for 20 minutes.
4. In a large nonstick skillet, melt the remaining 2 tablespoons butter over medium heat. Add the apples, sprinkle with 1/4 cup sugar and cook, stirring, until golden, about 6 minutes.
5. Remove from the heat and stir in the cinnamon. Spread on a baking sheet; refrigerate for 15 minutes.
6. Position a rack in the upper third of the oven and preheat to 375°. Spread the apples over the crust, leaving a 1-inch border.
7. Using the parchment, lift the pastry edges and fold in to form a crust, pinching gently to adhere.
8. Brush the crust with the egg wash; sprinkle with sugar.
9. Bake until golden, about 35 minutes. Transfer to a rack; let cool for 15 minutes.
10. Cut into slices, top with ice cream and drizzle with the cider mixture.
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