Honey Apple Crostata
A crostata or galette, another name for this flat and round pastry, makes a perfect dessert, breakfast or even savory appetizer. There are many possibilities on how you can fill this cake like pastry. When I fill them with fruit, I love enjoying it with my coffee in the morning. Sometimes when you have a dessert that’s overwhelmed with sugary flavors, it can leave you feeling heavy. I love how this is sweet, yet light. Another beauty of this recipe is that its rustic look will catch everyone’s eye, it’s a gorgeous presentation with minimal effort.
Ingredients:
For Dough:
1 ½ cups all purpose flour (213 grams), plus more for dusting
½ tsp salt
10 tbsp cold butter (142 grams), cut into cubes
4 tbsp ice cold water
1 egg yolk, for brushing crust
For Filling:
1 honeycrisp apple, thinly sliced
½ lemon, juiced
1-2 tbsp freshly chopped mint leaves
Honey, about ¼ cup or so
Optional: ground cinnamon and cinnamon sugar
Instructions:
For the dough:
Use a food processor, add the flour and salt, and give a couple pulses to combine.
Add the cold butter cubes and pulse again a few times until you get small clumps.
Have the ice cold water ready, turn on the food processor then add one tablespoon of water at a time.
Let it continue to run until it forms a ball of dough, if not, add another tablespoon of water until it does. Turn off the machine and transfer the ball of dough to a lightly clean work surface that’s lightly dust with flour. Form dough into a thick patty or disk-like shape. Cover in plastic wrap, then refrigerate for at least 1 hour or up to two days.
Remove the dough from the fridge 10 minutes before you will roll it out. It is important that the dough stays cold. So make sure when you are ready to assemble and bake, the oven is already preheated.
For the Filling:
In a medium sized mixing bowl add: add the sliced apples with lemon juice and ice cold water. Let the apples soak to help prevent browning. You can soak them in the fridge overnight, or just for about 30 minutes while you are preheating the oven. When you are ready to use the apple, strain the water and pat them dry with a clean towel.
Preheat the oven to 400. Line a baking sheet with parchment paper, set aside. Take the dough out 10 minutes before you are ready to assemble then transfer to the oven.
Roll out the dough using a rolling pin, on a lightly floured surface. Make sure it’s rolled out into an even layer, not too thin where it can tear, in a circle shape with about a 12 inch diameter. It’s okay if it’s not a perfect circle, they are meant to look rustic.
Carefully transfer the dough to the center of the baking sheet, then begin to drizzle honey into a thin, even layer right in the center of the dough. If you like cinnamon, sprinkle some ground cinnamon over the honey. Start adding the apple slices in any design you’d like, making sure to keep about a 2-3 inch border away from the edge. Once you have an even layer of apple slices covering the center of the dough, drizzle more honey over top of them.
Then begin to fold sides of the dough over the filling and they will overlap as you go around the circle.
Whisk the egg yolk, then brush onto the crust. Optional: sprinkle more ground cinnamon over the assembled galette, or if you want it to be a little sweeter, sprinkle cinnamon sugar over the apples and crust. Bake for 30-35 minutes, or until the crust is nice and golden and the filling is gently bubbling.
Remove from the oven and let cool for about 10-15 minutes. Serve warm or at room temperature.
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