Ingredients
- ½ cup sugar
- 1 tbsp flour
- Zest of 1 lemon
- 1 ½ tsp cinnamon
- 3 cups fresh Peasgood Nunsuch apples, sliced
- 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
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 diced 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
