Let’s continue this review for the DK PUBLISHING release of DESSERTS with these little galettes. First of all, how stunning are they? Come on people.
Do you want to know something? Galettes are one of the easiest desserts to make. Especially if you have a box of store bought puff pastry on hand. Speaking of puff pastry, have you ever made your own? It’s notsosimple.
I remember watching my uncle make puff pastry in his basement kitchen. Yes, he has a basement kitchen that is dedicated to his baking hobby. As I stood watching him, for what seemed like hours, rolling, rerolling, incorporating butter, and then MORE butter, rolling, folding, rolling, folding, rolling, folding and then finally rolling and folding, I thought that I would never see the end result and I felt a bit dizzy watching this whole scene go down. Mind you, there’s nothing like the real McCoy, BUT do you have hours and hours on end to roll and fold and roll and fold? I don’t.
In comes the best baking hack ever: Store Bought Puff Pastry.
Here’s the hardest part about using this pastry. You need to thaw it out for 30 minutes. Ya well….that’s about it.
When I tackled this recipe for apple galettes I had another idea in mind. You see, I have been living without blood oranges in my neck of the woods for the past few months. I had no idea these were seasonal. I always thought that an orange is an orange whether it’s seedless, has a navel or is just a bloody orange! It seemed that all my insta food peeps were posting recipes with blood oranges lately and frankly I felt like I was the only one on earth without a blood orange.
Lo and behold. Leave it to Steve. HE LOCATED THEM AT THE MARKET THIS WEEKEND!
Bloody well about time.
I gathered up the leftover dough from the apple galette recipe so I made a single blood orange one. Look. Isn’t it nice?
And let me just say, I think these oranges could be the star of any food show.
Back to the DESSERTS book review. This was the second recipe I tried and it was also delish. What could go wrong with puff pastry, fruit and a little sugar? Not much. Only the recipe called for marizpan, which I didn’t have on hand so I substituted St. Dalfour Fig Preserves instead. Do you know how delicious these were? I can only say I ate 2 while “testing” them. The testing is the best part. Um…….ya.
In conclusion, these girls have what it takes when it comes to knowing their galettes. Stay tuned for part 3 of this review. I made mini pavlovas for the first time in my life (and just to let you know, meringue makes me nervous)
- 1 lb (600g) store bought puff pastry dough
- 7½ oz (215g) marzipan
- 8 small tart apples, thinly sliced
- Juice of ½ lemon
- ¼ cup granulated sugar
- Confectioners sugar for dusting
- On a floured surface, roll out half the pastry to a 14 inch square and about ⅛ of an inch. Use a 6 inch round plate to cut 4 rounds.
- Place them on a baking sheet lightly sprinkled with water.
- Make for more rounds with the remaining dough and place them on another baking sheet. Prick with a fork avoiding edges. Chill for 15 minutes.
- Cut the marzipan into 8 equal portions and roll them into balls.
- Set one of the marzipan balls between two sheets of parchment paper and roll out to a 5 inch circle. Place on top of a pastry round and repeat with remaining marzipan. Chill for another 15 minutes.
- Preheat oven to 425F. Toss the apples in lemon juice and arrange them over the marzipan in a spiral overlapping circle.
- Note: I didn't have marzipan so I used a fruit preserve.
- Bake for 15 - 20 minutes until the edges have risen. Sprinkle the apples with sugar and return Galettes to the oven.
- Bake another 5 - 10 minutes.
- Dust with confectioners sugar and serve warm with whipped cream or ice cream if desired.