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APPLE AND BRIE GALETTE - DANISH CREAMERY

Name: Apple and Brie Galette - Danish Creamery
Cook time: 3600 s
Total time: 3600 s
Yield: 4
Ingredients: For the Galette Dough; 10 tbsp frozen Danish Creamery Butter; 1 1/2 cups plus 3 tbsp all purpose flour OR; 210 g all purpose flour; 6 tbsp ice water, plus more as needed; For the Apple Filling; 4 Pink Lady apples, peeled and cut into 1/4 inch thick slices; 1/4 cup brown sugar; 1/2 lemon, juiced and zested; freshly grated nutmeg, to taste; cardamom, to taste; For the Assembly; Galette Dough; Apple Filling; 1 four inch brie wheel, sliced into ‘bricks’ or half a cm thick; freshly chopped rosemary; 1 egg, beaten; reserved maceration juice; melted butter; salt, to taste; sprig of rosemary

cook:

1 h

Picture for Apple and Brie Galette - Danish Creamery

This apple galette features a flaky, buttery crust filled with sweet-tart Pink Lady apples and creamy baked brie. Topped with a drizzle of honey and a pinch of flaky salt, it’s a simple yet delicious dessert or snack. Serve warm for the best flavor and texture. Video Link: https://www.instagram.com/reel/DDxGLEJuMPd/?utm_source=ig_web_copy_link

4 servings

original

metric

INGREDIENTS

For the Galette Dough

10 tbsp frozen Danish Creamery Butter

1 ½ cups plus 3 tbsp all purpose flour OR

210 g all purpose flour

6 tbsp ice water, plus more as needed

For the Apple Filling

4 Pink Lady apples, peeled and cut into 1/4 inch thick slices

¼ cup brown sugar

½ lemon, juiced and zested

freshly grated nutmeg, to taste

cardamom, to taste

For the Assembly

Galette Dough

Apple Filling

1 four inch brie wheel, sliced into ‘bricks’ or half a cm thick

freshly chopped rosemary

1 egg, beaten

reserved maceration juice

melted butter

salt, to taste

sprig of rosemary

TOOLS

measuring cups and spoons set

food processor or grater

mixing bowls

mini prep bowls

rubber spatula

kitchen timer

plastic wrap

fridge

rolling pin

parchment paper

paring knife

trays

microplane

Chef’s knife

Mandoline

cutting board

fine mesh sieve

pastry brush

oven

DIRECTIONS

For the Galette Dough

Begin by shredding frozen Danish Creamery Butter in a food processor or a standard box grater.

10 tbsp frozen Danish Creamery Butter

food processor or grater

mini prep bowls

measuring cups and spoons set

In a mixing bowl, combine butter with flour and ice water, adding more as needed until a shaggy dough forms.

10 tbsp frozen Danish Creamery Butter

1 ½ cups plus 3 tbsp all purpose flour OR

210 g all purpose flour

6 tbsp ice water, plus more as needed

mixing bowls

measuring cups and spoons set

Press the dough into a puck, wrap in plastic wrap, and let it chill in the fridge for 30 minutes. Between 2 pieces of parchment paper placed on a baking sheet, roll it out into a 14-inch circle, and refrigerate once more. The colder you keep the dough, the flakier the final result.

For the Galette Dough

plastic wrap

kitchen timer

rolling pin

parchment paper

trays

fridge

While the dough is chilling, make the filling.

For the Galette Dough

For the Apple Filling

In a large mixing bowl, combine the thinly sliced apples, brown sugar, lemon juice, zest, nutmeg, and cardamom.

4 Pink Lady apples, peeled and cut into 1/4 inch thick slices

¼ cup brown sugar

½ lemon, juiced and zested

freshly grated nutmeg, to taste

cardamom, to taste

mixing bowls

rubber spatula

Chef’s knife

cutting board

microplane

Mandoline

Let the apples macerate for 10 minutes before draining and reserving the juices.

For the Apple Filling

mini prep bowls

fine mesh sieve

For the Assembly

Preheat the oven to 400°F.

oven

Begin by layering a foundation of brie bricks onto your 14 inch dough circle, optionally garnishing with some freshly chopped rosemary.

Galette Dough

1 four inch brie wheel, sliced into ‘bricks’ or half a cm thick

freshly chopped rosemary

Chef’s knife

cutting board

trays

Then, assemble apple slices on top of the brie in a decorative pattern (I assembled 2 concentric circles) keeping a 2-3 inch border between the apples and the edges of the dough circle.

Apple Filling

Galette Dough

trays

Once the brie and apple filling are assembled, gently fold the edges of the dough toward the center of the filling, overlapping as necessary, and press to seal the edges.

Galette Dough

trays

Optionally, to make folding the edges easier, use a paring knife to make alternating cuts along the edges of the dough, leaving about 10 cm between each cut. Fold these sections toward the center of the filling, overlapping as necessary, and press to seal the edges.

Galette Dough

paring knife

trays

Brush the crust with beaten egg and bake at 400°F for about 45 minutes.

Galette Dough

1 egg, beaten

pastry brush

trays

Remove from the oven and brush the filling with reserved maceration juice and the crust with melted butter. Finish with a garnish of salt and a decorative sprig of rosemary.

reserved maceration juice

melted butter

salt, to taste

sprig of rosemary

oven

Wait 10 minutes before serving warm.

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