Galette Closed Style

By LoriCaputo

Ingredients

• 2/3 recipe milk pastry dough
• 6-8 apples, peeled, cored, and cut into slices
• 30 ml lemon juice
• 100 grams brown sugar
• 10 grams cinnamon
• 50 grams butter
• 100 grams icing sugar
• 50 grams water

Preparation

Step 1

Roll half the dough into a 10 inch circle.

Mix together the juice, sugar, cinnamon, butter, and apples and let sit for 30 minutes. Drain the apple juices and place the apple slices inot the center of the dough. Brush the edges with egg yolk.

Roll the 2nd piece of dough so that it is 1 inch larger than the 1st piece. Press the top and bottom layers gently where they meet. Seal the layers together, formin a border. Lift the extended bottom layer and roll 1 inch towards the centre so that the 2 layers are sealed together. Mae 5-6 slits with the tip of a nife near the centre of the pastry.

Brush the top with egg wash and bake at 450 degrees for 10 minutes, then reduce the oven temperature to 400 degrees and bake an additiona 20-25 minutes, or until lightly browned.

Add the icing sugar and water together and brush the galette while still warm.