Ingredients
- ½ cup sugar
- 1 Tbsp flour
- Zest of 1 lemon
- 1 ½ tsp cinnamon
- 3 cups fresh Peasgood Nunsuch apples, dliced
- 1 egg, well beaten
- 2 Tbsp butter
- Puff pastry sheets, cut into squares
- 2 Tbsp raw or demerara sugar for sprinkling
- Sprig of fresh rosemary, finely chopped
- Optional topping: sliced almonds, whipped cream
Apple, Raspberry and Rosemary Galette
Method
- Place an oven rack to the center of the oven and preheat to 190°C.
- Mix sugar, flour, lemon zest, rosemary and cinnamon together in a bowl until well combined; stir in the sliced apples.
- Lay the squares of puff pastry on a lined baking tray, and using a pastry brush, lightly coat the edges of the pastry with beaten egg. This will help the pastry form a pouch while cooking.
- Spoon ¼ of the apple mixture into the middle of each pastry and top with ½ Tbsp of cold butter.
- Fold edges of pastry over filling, leaving some filling exposed.
- Brush edges with beaten egg and sprinkle with sugar.
- Bake 20 to 25 minutes, until the pastry is puffed and brown and the apples are tender when pierced with a toothpick.
- Serve topped with a sprinkle of cinnamon, nutmeg and toasted sliced almonds or fresh whipped cream.
