Apple Hamantaschen Galette

Updated at: Mon, 29 Jan 2024 00:03:21 GMT

Step 1

Combine the flour, sugar, and salt in small bowl, and place the bowl in the freezer for ten minutes.

Step 2

When the flour is quite cold, remove the bowl from the freezer and add the cubed butter.

Step 3

Toss the bowl to coat the butter with the flour.

Step 4

Cut the butter into the dough using a pastry cutter or two knives until the mixture resembles coarse crumbs. Leave some visible pieces of butter that are slightly smaller than a pea.

Step 5

Mix the water and lemon juice together and drizzle over the dough. Stir with a fork until the dough begins to come together.

Step 6

Gather the dough into a ball and knead it against the sides of the bowl until you have incorporated all of the dough.

Step 7

Wrap dough in plastic wrap and chill for at least one hour. (Dough can be made ahead and kept refrigerated for up to three days or frozen for longer periods.)

Step 8

Combine the apple slices, lemon juice, and zest in a medium bowl.

Step 9

In a smaller bowl, whisk together the sugar, spices, salt, and cornstarch, and add to the apple mixture, tossing to combine.

Step 10

Place dough on a well-floured surface or nonstick rolling mat, and using a well-floured rolling pin, roll dough out in a circle shape until it is ¼ inch thick.

Step 11

Carefully transfer dough - a large pastry scraper comes in handy here - to a baking sheet lined with a Silpat baking mat or parchment paper.

Step 12

Place the apple filling in the center of the galette leaving a two-inch border around the edge.

Step 13

Fold the dough over the apples in a triangle, pleating the dough as necessary. Pinch corners of the dough together to seal.

Step 14

Beat the egg with a teaspoon of water and brush the egg wash over the outside of the galette.

Step 15

Sprinkle with Turbinado sugar, if using.

Step 16

Bake for 30 minutes at 400°F, then turn heat down to 350°F and bake an additional 25 minutes. (If crust begins to burn, cover edge with foil.)

Step 17

Cool galette on a wire rack for thirty minutes before serving.

Step 18

Garnish with whipped cream or vanilla ice cream if desired.

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