Monday, November 4, 2013

Butterscotch Apple Mini Galettes

Butterscotch Apple Galettes

We’re talking personal pies. Flat little freeform pies that are full of charm. They’re casual and fancy at the same time. And you can make them with all kinds of fillings. But today we are all about apples bathed in butterscotch. I’m not complaining.

Bountiful

The recipe for these is from my friends, Todd and Diane’s new cookbook, Bountiful. The recipes inside are inspired by the things they grow in their garden. It’s an absolutely beautiful book, but that’s a given with these two. They are amazing photographers and videographers. You may remember that I worked with them last year on a fun little holiday video. But, If you aren’t familiar, check out the White on Rice Couple Blog for more of their beautiful recipes.

Okay … Galettes! Let’s go.

Butterscotch sauce ingredients

Butterscotch sauce ingredients: sugars, butter, heavy cream, vanilla, scotch and salt. P.S. Yay for heavy cream and brown sugar.

Butterscotch sauce

Because it all comes together to make glorious butterscotch sauce.

A little scotch

And you can kick it up a notch with a little scotch. Like my airline size bottle? If I bought anything bigger, it would most likely just go to waste.

Filling ingredients

Filling ingredients: Apples, apples, apples and a little sugar, flour and lemon juice.

Sliced apples

Peel, core and slice those babies so they are nice and thin.

Pie crust ingredients

Then we’re on to the pie crust.

Pie dough

Prepare the dough and divide into four small discs.

Pie circles

Roll it out into an 8 inch circle. Use a cake pan pressed in the dough as a guide if you want a more perfects. Then just cut off the excess.

Butterscotch sauce

Fill the center with apples and spoon on the sauce.

IMG_6094

Then just fold the edges, creasing as you go and bake until golden brown.

Apple Galettes

And dress them up a little bit if you want, too. I used these cute little leaf pie crust cutters I found at Williams-Sonoma.

Butterscotch-Apple Mini Galettes

Servings: 4 mini galettes

Ingredients

Butterscotch

  • 1/4 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons Scotch or Whiskey
  • 1/2 teaspoon salt

Filling

  • 1 1/2 pounds apples, peeled, cored, and thinly sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon flour
  • 1 tablespoon lemon juice

Crust

  • 2 cups flour
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 teaspoon kosher or sea salt
  • 1 tablespoon sugar
  • 2 egg yolks
  • 3 tablespoons ice water
  • heavy cream for brushing on crusts

Instructions

For the butterscotch:

  1. In a medium saucepan, melt butter over medium-low heat. Before butter is completely melted, stir in both the sugars. Gently cook stirring occasionally for about five minutes, until the sugars transform from grainy to smooth.
  2. Add the cream and whisk until completely combined. Increase the heat to medium and cook for 8 more minutes, whisking occasionally. Let cool for 10 minutes. Then stir in vanilla, salt and whiskey. Set aside.

For the filling:

  1. In a bowl, combine the sugar, flour and lemon juice. Add the sliced apples and toss together until mixed evenly. Set aside. Preheat oven to 425 degrees and line two baking sheets with parchment paper.

For the crust:

  1. In a medium bowl, use your fingertips to pinch together the flour, butter, salt and sugar until the mixture is crumbly. Make sure any large pieces of butter are flattened or broken apart.
  2. In a small bowl, whisk egg yolks with ice water until combined. Add yolks to the flour mixture and incorporate until the flour binds together and forms a rough ball, kneading if necessary.
  3. Divide dough into four equal pieces, flatten into disks and place in the freezer for 5-10 minutes to firm up.
  4. Roll out dough into an 8-inch circle on a lightly floured work surface. Use a cake pan as a guide to cut a more perfect circle. Then transfer disk to one of the prepared pans. Pile apples in center of disk about 5 inches and wide and three layers deep in apples. Pour a couple of spoonfuls of butterscotch sauce over apples and spread evenly. Then fold dough up and over apples, creasing every inch or so. Repeat with three remaining dough disks. Brush crusts with a little heavy cream.
  5. Bake for 20 minutes. Rotate sheet pans and reduce oven temperature to 350 degrees and continue baking for 15-20 more minutes or until crusts are golden brown. Note: I forgot and baked them at 350 the whole time and they were fine that way, too.
Source: © 2013 Bountiful by Todd Porter and Diane Cu

Butterscotch Apple Galette

Now normally I would lather something like this up with ice cream because you know fruit isn’t my first choice in a dessert, but after the first bite – oh my…so good – it didn’t need anything else.

Hope you enjoy and don’t forget to check out Bountiful. It’s beautiful.

1
Serena Athamneh said...

I would give anything for a kitchen, I’ve been washing dishes out of an old wringer washer using it as a sink. If that isn’t nerves of steel then I don’t know what is. I’ve been doing this for over 2 years now, I’m old, disabled and handicapped, nerves of steel..ha. Let me see one of your other readers try to live this way. I think I’ve got them all beat.

November 4, 2013 01:44 AM
2
Cindy said...

These look so yummy

November 4, 2013 01:45 AM
3
Serena Athamneh said...

I would give anything for a kitchen, I’ve been washing dishes out of an old wringer washer using it as a sink. If that isn’t nerves of steel then I don’t know what is. I’ve been doing this for over 2 years now, I’m old, disabled and handicapped, nerves of steel..ha. Let me see one of your other readers try to live this way. I think I’ve got them all beat.

November 4, 2013 01:46 AM
4
maya said...

How on earth do you measure butter in cups??

November 4, 2013 04:19 AM
5
Malin said...

Oh dear, that looks delicious! I’ll make sure to keep an eye out for it.. Hopefully they’ll sell it here in Sweden as well!

November 4, 2013 05:09 AM
6
Norma @ Allspice and Nutmeg said...

Just the words butterscotch and apple drew me in. This looks like something I need to make!

November 4, 2013 05:38 AM
7
mindy1 said...

Oh my, those look divine :D I love little pies :D

November 4, 2013 06:21 AM
8
Deborah Stauch said...

What kind of apples did you use? We love the flavor of Fugis but not sure they’d be good for baking. Thanks Angie! As always, your photos are mouth watering!

November 4, 2013 06:32 AM
9
Ailyn said...

So delicious and simple. Thanks

November 4, 2013 07:26 AM
10
nancy k said...

These look so yummy. I have fallen in love with galettes, sweet or savory. They are so easy to make and almost a “can’t fail”. Thanks for sharing this recipe. I will have to check out “Bountiful ” for sure.

November 4, 2013 08:07 AM
11
Lindsay D. said...

Oh. My. Yum!

November 4, 2013 09:05 AM
12
Jenniffer from Cup a Dee Cakes said...

OMG, these look SO delicious! Diane and Todd’s pictures always look incredible! I didn’t know they had a new book out! To Amazon!!

November 4, 2013 09:27 AM
13
Katrina @ Warm Vanilla Sugar said...

These are so cute!! Lovely!

November 4, 2013 09:50 AM
14
Mallory @ Because I Like Chocolate said...

Such a cute dessert! I love the little leaves on the crust!

November 4, 2013 09:55 AM
15
Marie in Va said...

These are so cute! Headed to Amazon to check out the new book :)

November 4, 2013 09:57 AM
16
Brenda @ SweetSimpleStuff said...

Apples and butterscotch … yes please! The leaves look so sweet on the side, too ;)

November 4, 2013 10:07 AM
17
Beth @ bethcakes said...

Oh my gosh, yes please! I feel like people forget about butterscotch sometimes and I’m so glad you used it. These galettes are too cute! Love White on Rice Couple too. :)

November 4, 2013 10:37 AM
18
Noemi D said...

Apple…crust…butterscotch…another delicious way!!!

November 4, 2013 11:05 AM
19
Izzy said...

Those look delicious and the cookbook looks great. I love fruit deserts! Apple and butterscotch… YuM!

November 4, 2013 02:29 PM
20
Lucy said...

You had me at butterscotch.

November 4, 2013 03:00 PM
21
Claire said...

:)

November 4, 2013 04:17 PM
22
Stoich91 said...

WOWOWOW!

November 4, 2013 04:43 PM
23
Tracy | Pale Yellow said...

Adorable! What a great little treat that you can eat all by yourself! I can’t wait to get my hands on a copy of Diane & Todd’s book!

November 4, 2013 07:49 PM
24
Alexa S said...

OMG this looks so nice. Butterscotch is one of my favorite sweet taste ever. The pastry looks cooked to perfection. I am drooling haha x

November 5, 2013 04:50 AM
25
Guiliana said...

Perfect for a not-quite-midnight snack! I think I overcooked the butterscotch, as its more like squishy toffee than sauce. It still tastes awesome though. :)

November 5, 2013 07:46 AM
26
Sosheil said...

So happy for the idea – little sizes great for keeping little waistlines, yay! Thank you!!!

November 5, 2013 03:33 PM
27
Linda J. said...

Wow! Looks so delicious! Going to try to make this tonight. Thanks for the wonderful pics and clear instructions!

November 6, 2013 09:22 AM
28
Efi Alexopoulou said...

I love to have hand crafted candy bars!!!!

November 8, 2013 04:47 PM
29
Kelly Thomas said...

Hand-crafted candy bars sounds amazing! I have a friend would love that too its such a great gift for the holidays, what an awesome idea!

November 9, 2013 05:56 PM
30
Hillary Souza said...

Galettes are simply the best! You don’t have to share them- they’re all your own, and they’re delicious! These look lovely! I’ll be sure to pick up Bountiful too.

November 11, 2013 11:56 PM
31
anoosh said...

hi, i just made these- they have yet to go into the oven though. Is the butterscotch sauce suppose to get toffee hard as it cools? how did you pour it once cooled?
Also I dont use alcohol so is there any alternative?
Thank you for the recipe though- it was very easy to make!

November 14, 2013 06:39 AM
32
Tomas said...

hi!
the photos look great and so we tried to do the recipe today…

but it didn’t work out at all! i mean, it still tasted very good but it looked awful, the foldings were exactly like in the photo but when it was in the oven it unfolded and all the butterscoth dripped away, and so the butterscotch was burned by the time the dough was baked

the ingredients all mix togehter so well, so the taste was still nice, but it looked really REALLY bad… could you please help me with some tip of why this happened?

im brazilian, sorry for any english mistakes…

November 18, 2013 10:05 AM
33
Colleen said...

Mmmm, apples and butterscotch!!!

November 22, 2013 04:49 PM
34
gabi said...

I made them yesterday….
Amazing!!!

I had a problem closing the galettes… but they were amazing…

Thank you
You can check out what I made…
http://gabilinares.blogspot.com.es/2013/11/mini-tartas-de-manzana-y-toffee.html

November 29, 2013 05:13 PM
35
Kimberly O said...

Made these last night for Sunday dinner, and they were wonderful! I left my dough in the fridge for about 4 hours and it was easy enough to roll out after all the chilling. I found that I had an abundance of caramel left over…sweet desserts all week, yay!

March 3, 2014 02:54 AM
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