Ok, so I’m a bigggggg fan of fall. Summer is nice and all, but when I crack out a cardigan and go apple picking, I’m truly living my best life. Enter: this super flaky galette stuffed with Honeycrisp apples tossed with caramel. But that’s not all, there’s a secret ingredient in this baked beauty! I go through a ton of sugar when recipe testing so I was so excited to get the chance to play around with the new Domino® Golden Sugar, which is a less processed cane sugar that works cup for cup like granulated white sugar.
Golden sugar makes for an equally perfect caramel sauce, you just need to pay closer attention since the sugar itself has a tint of amber color. Patience is key, so make sure you give it enough time to get that dark amber color you want to see in a caramel. Then once mixed with the cream and butter, let it cool so it’s easy to toss with apples and fill in the crust. A golden-bottomed galette takes time so just like every other part of this recipe, don’t try to rush it. Give this galette the TLC it deserves and it will give it right back to ya in the first bite.
Yield: 10-12 servings
Prep Time: 20 minutes, plus chilling and cooling time
Cook Time: 1 hour
Total Time: 1 hour and 20 minutes, plus chilling and cooling time
For the Dough:
3 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1½ sticks unsalted butter, chilled and cubed
½ cup, plus 2 tablespoons ice-cold water
2 tablespoons vodka
For the Filling:
1 cup Domino® Golden Sugar (available on Amazon!)
¼ cup heavy cream
4 tablespoons unsalted butter
1 teaspoon kosher salt
2 pounds Honeycrisp apples, cored and sliced ¼-inch thick
3 tablespoons cornstarch
1 egg, beaten
2 tablespoons Domino® Golden Sugar
Make the dough: In a large bowl, whisk together the flour and salt. Using your fingers, work the butter into the flour mixture until pea-sized pieces form. Add the water and vodka and continue to knead until a dough forms. Cover the dough with plastic wrap and let rest in the refrigerator for 1 hour.
Meanwhile, make the filling: In a medium saucepan, stir sugar with 2 tablespoons water over medium-high heat until it has dissolved and turned dark amber in color, 8-10 minutes. Stir in cream, butter and salt, then transfer to a heatproof bowl to cool.
In a large bowl, toss the apples with the cornstarch, followed by the cooled caramel to incorporate.
Assemble the galette: Preheat the oven to 400º. On a lightly floured surface, roll out the dough into an 18-inch circle, ⅙-inch thick. Transfer the dough over to a sheet of parchment paper and pile the apples in the center, leaving the outer 3-inches of dough bare.
Fold the outer ½-inch of dough over itself to form an even lip around the galette, then begin to fold the dough over the apples. Brush the outside crust liberally with the beaten egg. Sprinkle Domino® Golden Sugar over the egg wash.