We spent a long, luxurious fall weekend at the cabin. We hiked our favorite trail, took the typical New England fall foliage photos, fell asleep to the sound of rain on the cabin’s tin roof, ate so much good food, ran a hilly 5k in the rain, played Super Nintendo by the wood stove, and got engaged. It was a very, very good weekend.
And not just because he remembered to pack the Cheez-its to pair with our champagne.
I love you babe.
These rustic shaped Mini Marzipan Apple Galettes are so easy to make, it’s a wonder why anyone ever bothers to make a proper pie in a pie dish. The dough is forgiving, flakey and oh so buttery. The layer of almond paste elevates the flavor of the apples without overwhelming and brings the fall coziness level of this dessert to a perfect 10. Are galettes just for dessert? I think it also makes a perfectly wonderful brunch item. So enjoy for dessert, brunch or anytime in between.
Mini Marzipan Apple Galettes
What You’ll Need
1 cup all purpose flour
1 cup spelt flour
8 tablespoons butter, cold & cubed
3 teaspoons sugar
3 teaspoons apple cider vinegar
1/4 cup cold water
4 ounces almond paste, split into 4 and rolled into small circles
6 medium sized apples
2 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons almond milk
Demerara sugar, for sprinkling
Usually I like to make my pie crust in a food processor – it gets the butter so perfectly distributed. But the cabin kitchen doesn’t come equipped with any fancy pants kitchen appliances, so I mixed this dough the old fashioned way – with a fork and my hands. And it came out SO.DAMN.GOOD. Those bigger chunks of butter are a nightmare in pie crust, but in a rustic shaped galette, they are little pockets of flakey flavor.
For an extra delicious fall galette, you can sub maple syrup for the brown sugar, just add 1 tablespoon of flour to the filling mixture to thicken it.
I use the 7.5 ounce tube of almond paste, so it’s easy to cut into half then 4 disks to be rolled out.
How to Whip it Up
In a medium sized mixing bowl, stir together both flours and sugar. Then, using a fork to break butter cubes into smaller bits throughout the flour mixture. Then, use your fingers to break butter up into smaller shreds with the flour mixture. Create a small well in the center, pour apple cider vinegar and water. Stir with a spatula until combined. You may need to add up to 2 tablespoons of water to bring the dough together. Then shape dough in a ball, wrap in plastic and chill.
To prep filling, thinly slice apples then in a small bowl cover with brown sugar and cinnamon. Let rest at room temperature while dough chills.
Once dough it chilled, divide into 4. Roll out into 1/8″ thick circles. Place marzipan disk in center then layer with apples. Fold sides in, pinching the seems. Then brush with almond milk and sprinkle with sugar.
Bake at 375 for 25 minutes or until crust is golden brown and apples are soft. Enjoy warm with the person you love.