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How to Make the Most Delicious Caramel Apple Galette in Puff Pastry? Make the Caramel Sauce: When you cook sugar, it releases a lot of steam and bubbles up higher than expected for just a few ingredients. So, be sure to make your caramel sauce in a deep saucepan. Start by combining the water and sugar in the pan and cook over medium heat for 10.
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In a saucepan, gently saute the chopped apple and cinnamon in a tablespoon of butter. Cook the apples for around 8-10 minutes, until the apple, is soft. Stir through the caramel sauce. Roll the puff pastry out into two 30cm (12″) squares (3-4mm thickness). Cut each square into 4.
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Heat the butter in a 10-inch skillet over medium heat. Add the apples, brown sugar and cinnamon and cook and stir for 10 minutes or until the apples are tender. Remove the skillet from the heat. Spoon about 1/2 cup apple mixture on each bottom pastry layer. Top each with about 1 tablespoon caramel topping and 1 tablespoon pecans.
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Instructions. Preheat oven to 425°F. While the sheet of puff pastry is thawing, slice the apples. Stir together the sugar, cinnamon, and salt in a small bowl and set aside. Place the sheet of puff pastry on a baking sheet and cut into six rectangles. Poke each piece with a fork a few times in the middle.
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Unroll the pastry and stamp out 6 x 11.5cm (4½in) rounds with a cutter (or use a similar-sized cup or bowl as a template). Transfer to the prepared baking sheet, spacing apart.
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Top each with 2 pastry leaves. Spoon 2 tablespoons caramel sauce into each apple. Brush the apples with the egg wash. Place the pastries onto a baking sheet covered with parchment or a Silpat. Chill briefly, 20-25 minutes. Bake for 25 minutes or until the pastries are golden brown. Serve the pastries with the ice cream.
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Set the wrapped apple on the baking pan, and continue with the remaining rounds. In a small bowl or cup, whisk the egg with a tablespoon of water, then brush a thorough coating over each pie. Bake, according to pastry package directions, until puffy and golden brown (usually about 20 to 30 minutes). Meanwhile, make the caramel sauce.
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Place in a large bowl, cover the apples with cold water and add in the lemon juice and salt. Gently stir and set aside. When the puff is thawed to very cool room temperature, gently roll out to about 9 x 12 inches. After rolling score along the edges with a knife, being careful not to cut all the way through.
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Brush each tartlet with melted butter and sprinkle with 1 teaspoon sugar. Bake 20-25 minutes, until the apples are tender and the edges of the tarts are puffed and golden. Reheat the caramel to pouring consistency if has cooled, and spoon 1 or 2 tablespoons over each warm tart. Sprinkle with a little flaked salt.
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Preheat the oven to 400° and line a baking sheet with parchment paper. Cut puff pastry sheets into ½ inch thick strips. Mix cinnamon and sugar together and sprinkle over apple wedges. Add caramel strip on the top of the apple wedges. Wrap puff pastry strips around each apple wedge securing the caramel on the apple.
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Cook for 12 minutes, stirring lazily the whole time. Add the corn starch and water to a small bowl, and stir until the corn starch is dissolved. Pour this into the apple filling, and cook, stirring, for 45 seconds. This will thicken the sauce. Turn off the heat and set the filling aside while you prep the puff pastry.
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Combine 3 tablespoons granulated sugar and 2 teaspoons ground cinnamon in a shallow dish or bowl. Dip the apple slices in the sugar mixture to coat lightly all over. You will have some sugar mixture left over. Place 1 sheet puff pastry, thawed, on a sheet of parchment paper or a lightly floured work surface.
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Heat the oven to 400°F. Stir the cinnamon and sugar in a shallow bowl. Beat the egg and water in a small bowl with a fork or whisk. Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact. Coat the apples with the cinnamon mixture. Spoon 2 tablespoons caramel topping into each apple.
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Salted caramel glaze. 1/4 cup granulated sugar. 2 tablespoons unsalted butter (or salted, but then ease up on the sea salt) 1/4 teaspoon flaky sea salt (or half as much table salt) 2 tablespoons heavy cream. Heat your oven to 400°F. Line a rimmed baking sheet or jelly roll pan with parchment paper.
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Whisk the egg in a small bowl, and brush the egg around the outer edge of each rectangle using a pastry brush. Peel, core, and thinly slice both apples. In a medium sized bowl, place the apples and the lemon juice. Give the apples a good toss to ensure that the juice coats all of the slices.
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Make the filling: In a medium saucepan over medium heat, cook the apples, cornstarch, pecans, vanilla, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat and allow to cool off for 20 minutes.
