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Cardamom caramel apple galette
Ingredients
- 2 sheets, (25x25 centimeter) frozen rolled puff pastry, thawed in refrigerator
- 4 pink lady, gala or golden delicious apples, cored and thinly sliced
- 1/3 cup sugar
- 1 teaspoon ground cardamom
- 1 tablespoon cinnamon
- 1 egg, beaten
Maple whiskey whipped cream:
- 1 cup cold 35% whipping cream
- 2 tablespoons maple syrup
- 1 tablespoon Canadian whiskey
Directions
- Preheat oven to 375F. Line baking sheet with parchment paper.
- In bowl, combine 1/4 cup sugar with cardamom. Mix well. Sprinkle over pastry and press to adhere. Carefully flip pastry sheets onto prepared pan, sugared side down; pinch together to create one long sheet.
- In another bowl, combine remaining sugar and cinnamon. Sprinkle two tablespoons mixture onto pastry.
- Decoratively arrange apples onto pastry, leaving a one centimeter edge all around. Brush edges with egg wash. Sprinkle with remaining sugar mixture.
- Bake until pastry is golden brown, and caramelized on bottom, about 30-40 minutes. Let stand for ten minutes before serving. Dust with powdered sugar, if desired. Serve with whiskey whipped cream.
Tip:
- For an extra-decadent galette, warm 1/2 cup of Speculoos cookie butter and drizzle and spread evenly onto pastry before layering apples on.
Maple whiskey whipped cream:
- In chilled bowl, combine cream, maple syrup and whiskey. Whisk until stiff peaks. Serve on cooled deserts such as apple pies, crumbles and tarts.
