Pecan Apple Galette with Vanilla Honey Whipped Cream

Pecan Apple Galette with Vanilla Honey Whipped Cream

Prep Time: 55 minutes, 3 hour - overnight rest period

Cook Time: 35 - 45 minutes

Servings: 6 - 8

Ingredients:

Pecan rough puff pastry

• 1 ½ cups all-purpose flour (171 g)
• ¼ cup pecans, finely chopped (42 g)
• 1 tsp sugar
• 1 tsp salt
• 10 tbsp unsalted butter (142 g)
• 6-7 tbsp ice water
• 1 tsp apple cider vinegar (or white vinegar)

Apple filling

• 3 apples, peeled and cut into thin (¼ in) slices
• ¼ cup packed light brown sugar
• 1 tbsp fresh lemon juice
• 1 ½ tbsp all-purpose flour
• ½ tbsp ground cinnamon
• ¼ tsp ground cardamom
• ¼ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 tsp vanilla extract
• 1 egg, lightly beaten

Honey vanilla whipped cream

• 1 cup heavy whipping cream
• 2-3 tbsp honey
• 1 vanilla bean (or 1 tsp vanilla extract)

To serve

• Flaky salt
• Honey
• Fresh mint

Directions:

1. PECAN ROUGH PUFF PASTRY: Cut cold butter into small cubes or chunks. Place in the fridge until you’re ready to use.
2. Whisk together the flour(s), chopped pecans, sugar, and salt in a large bowl.
3. Add the cold cubed butter and mix it into the flour mixture by hand. Press the butter together into flat disks with your fingers. Be careful not to overmix- you want relatively large chunks visible.
4. Drizzle in 3 tbsp ice water (to begin) and the apple cider vinegar and mix until the dough just starts to clump together in a shaggy ball. Add additional water as necessary.
5. Dump out onto a piece of plastic wrap and push any leftover bits into the dough. Shape it into a flat disk, seal tightly with the plastic wrap, and refrigerate for 45 minutes-1 hour.
6. Remove the dough from the plastic wrap onto a lightly floured surface. Sprinkle more flour on top of the dough.
7. Roll out the pastry into a rough rectangle, about 11 x 5 inches.
8. Fold one side into the middle, and repeat with the other side, folding the dough into thirds. Turn the rectangle 90 degrees and roll it out into an 11 x 5 inch rectangle . Fold into thirds again. Repeat one more time, for a total of 3 times. As you do this, flour the surface as needed to prevent sticking.
9. Roll out into a rectangle one more time and fold in half. Wrap tightly with plastic wrap and place in the fridge at least 2 hours to overnight.
10. When using, take the dough out of the fridge 5 minutes before rolling to dethaw slightly.
11. GALETTE ASSEMBLY: Preheat the oven to 425 F. Place a pizza or cast iron stone in the oven to preheat.
12. Add the sliced peeled apples to a large bowl along with the light brown sugar, lemon juice, flour, warm spices, salt, and vanilla. Toss to combine.
13. Roll out the pecan pastry into a large circular shape, about 14 inches in diameter. Place on the backside of a baking sheet lined with parchment.
14. Arrange the apple slices on the crust, leaving a 2 inch border on the outside.
15. Fold the outer dough onto the apple filling, pressing firmly to make sure it adheres well.
16. Brush the exposed outer crust with the egg wash.
17. Remove the preheated baking stone from the oven. Gently and quickly lift the galette and parchment and transfer to the hot baking stone.
18. Bake for 10 minutes, then reduce the heat to 375 and continue cooking for an additional 25-35 minutes, until the crust is golden brown. Remove from the oven and let cool for a few minutes.
19. VANILLA HONEY WHIPPED CREAM: Add the whipping cream to a large bowl and whisk until soft peaks form. Add the honey and vanilla bean seeds and whisk until combined.
20. Slice and serve the galette with a dollop of whipped cream and sprinkle of flaky salt. Garnish with mint leaves and additional honey, if desired.