Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Diced apple
Filling
Galettes
How it's done
Diced apple
Heat the butter in a pan. Add the diced apple and vanilla, cook for approx. 5 mins. Add the lemon juice and water, cover the apple and simmer for approx. 5 mins. until just soft, leave to cool.
Filling
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the egg, continue to beat for approx. 3 mins. until the mixture becomes lighter in colour. Mix the almonds and cornflour, stir in together with the diced apple.
Galettes
Cut out 16 circles (each approx. 8 cm in diameter) from the pastry. Place half of the circles on a baking tray lined with baking paper, prick firmly with a fork. Spread the filling on top, leaving a border of approx. 1 cm all the way around. Press the almond (king) into the filling of one of the circles. Brush the edges of the pastry with a little egg, place the remaining pastry circles on top and press the edges down firmly. Brush the galettes with a little egg, cover and chill for 30 mins. Brush the galettes once more with the remainder of the egg. Using a sharp knife, score the top with wavy lines but do not cut all the way through.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, slide the galettes onto a cooling rack and leave to cool completely.
| Tip: | Cut out 15 circles, combine the leftover pastry, roll out, cut out the final circle. If you would prefer the almond flavour to be a little stronger, mix 4 drops of bitter almond extract into the filling. |
|---|---|
| Note: | Whoever finds the almond is crowned king or queen for the day. |
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