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Apple and Cranberry Galette

galette

This beautiful open-faced pastry, with scarlet cranberries nestled among golden apple slices, is a gorgeous finale for a holiday meal. Because the fruit filling has been simmered before it goes into the oven, the galette bakes quickly and evenly. This recipe makes 2 galettes—each one will serve 5 or 6 people.

Apple and Cranberry Galette

For the pastry:

1 3/4 cups (9 oz./280 g.) all-purpose flour

6 Tbs. (2 oz./60 g.) white cornmeal

2 tsp. sugar

3/4 tsp. salt

12 Tbs. (1 1/2 sticks or 6 oz./185 g.) cold unsalted butter, cut into 1/2-inch (12-mm.) chunks

6 Tbs. (3 oz./90 g.) sour cream

1/2 cup (4 fl. oz./125 ml.) ice-cold water

 

For the filling:

1/2 cup (4 oz./125 g.) sugar

1/2 cup (4 fl. oz./125 ml.) water

3 Tbs. honey

3 Tbs. fresh lemon juice

1/2 tsp. ground cinnamon

8 large Granny Smith apples, about 4 lb. (2 kg.) total, peeled, cored and sliced

1 1/2 cups (6 oz./185 g.) fresh cranberries

2 Tbs. unsalted butter, cut into thin slices

 

Sugar for dusting (optional)

Crème fraîche for serving (optional)

 

To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.

 

Meanwhile, to make the filling, in a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and cook, stirring, until the sugar dissolves. Stir in the apple slices and simmer until the apples begin to soften, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl.

 

Add the cranberries to the liquid in the fry pan and simmer until they start to pop, about 2 minutes. Using a slotted spoon, transfer the cranberries to the bowl with the apples. Increase the heat to medium-high and boil the liquid until reduced slightly, then spoon over the fruit.

 

Position 2 racks in the middle of an oven and preheat to 400°F (200°C).

 

Divide the dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches (30 cm.) in diameter and transfer to separate baking sheets. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch (4-cm.) border uncovered. Fold the border over the fruit, pleating the edges to form a rim. Lay the butter slices over the exposed fruit. Dust the pastry rims with sugar.

 

Bake the galettes, rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes. Transfer the pans to wire racks and let the galettes cool completely on the pans. Serve with crème fraîche. Makes two 9-inch galettes; serves 10 to 12.

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Sage Popovers

popovers

Let this recipe be your secret weapon for any last-minute needs. These popovers are crisp and puffy, and since they’re hollow inside they lend themselves to all kinds of savory jams and spreads. They can be made entirely of ingredients you’re likely to have on hand, and the batter can be prepared ahead and refrigerated. Happy Thanksgiving!

 Sage Popovers

2 cups (500 ml) milk

2 bay leaves

4 eggs

6 Tbs. (3/4 stick/90 g) unsalted butter, melted and cooled slightly

2 cups (315 g) all-purpose flour

2 tsp. kosher salt

1/2 tsp. freshly ground pepper

1 Tbs. chopped fresh sage, plus 10 whole leaves

 

In a saucepan over medium-high heat, warm the milk and bay leaves until small bubbles appear around the edges. Off the heat, let stand for 20 minutes. Discard the bay leaves. Refrigerate the milk until cool.

 

Position a rack in the lower third of an oven and preheat to 400ºF (200ºC). Place two 6-well popover pans in the oven for 5 minutes.

 

In a blender, combine the milk, eggs, butter, flour, salt, pepper and chopped sage. Blend on high speed until the batter is smooth.

 

Remove the pans from the oven and spray 10 wells with nonstick cooking spray. Fill each about three-fourths full with batter and top with a sage leaf.

 

Return the pans to the oven and bake for 15 minutes. Reduce the oven to 325ºF (165ºC) and continue baking until the popovers are golden brown, 15 to 20 minutes more. Remove the pans from the oven and, using the tip of a small knife, pierce the top of each popover to allow the steam to escape. Remove from the pans and serve warm. Makes 10 popovers.

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Puff Pastry

puff pastry

Puff pastry forms the foundation of as many sweet and savory treats as you can dream up, so it’s perfect to have on hand during the holidays for easy desserts and hors d’oeuvres. The much-loved dough bakes up into hundreds of delicate layers of buttery pastry, which can serve as a base for a tart, a wrapper for a turnover, or the layers of a napoleon, to name a few.

 

Puff pastry is made by repeatedly rolling and folding a block of butter into a tender dough until the butter is divided into scores of layers within the mass. This technique is known as laminating; when the dough is baked, the water in the butter turns to steam, causing the layers to rise and create a light, flaky pastry.

 

Here, we show two ways to make puff pastry at home. The classic version will give you the most layers, but it’s time-consuming to make. The quick version requires fewer turns and results in fewer layers, but the results are still delicate and delicious.

 

Classic Puff Pastry

For the puff dough:

3 cups (15 oz./470 g.) unbleached all-purpose flour

1 cup (4 oz./125 g.) cake flour

1 tsp. salt

2 Tbs. cold unsalted butter, cut into 1/2-inch (12-mm.) pieces

1 cup (8 fl. oz./250 ml.) ice water, or as needed

 

For the butter package:

1 lb. (500 g.) unsalted butter

2 Tbs. unbleached all-purpose flour

 

In the large bowl of a stand mixer fitted with the dough hook, combine 2 cups (10 oz./315 g.) of the all-purpose flour and the salt. Pour in the ice water and mix on low speed until a smooth batter forms. Scatter the butter pieces over the surface. With the mixer on medium-low speed, add the remaining all-purpose flour and cake flour, 1/2 cup (2 1/2 oz./75 g.) at a time, until the dough comes away from the sides of the bowl, about 5 minutes.

 

Turn the dough out onto a lightly floured work surface and knead for 15-20 seconds to make sure it is smooth and not sticky. Flatten the dough, shape into a rectangle, wrap in plastic wrap, place in a plastic bag, and refrigerate for at least 1 hour or for up to overnight.

 

To make the butter package, using a rolling pin or the heel of your hand, beat or knead the butter on a work surface to flatten and warm it until it is cool and pliable, about 60°F (16°C). Sprinkle the butter with the flour and gently beat the butter with the rolling pin to press the flour into the butter. Shape the butter into a 6-inch (15-cm.) square about 3/4 inch (2 cm.) thick. If the butter has become too warm, wrap and refrigerate just until firm but still pliable (60°F/16°C).

 

To laminate the dough, on a lightly floured work surface, roll out the dough into a 12-inch (30-cm.) square. Place the butter at a diagonal in the center of the dough. Fold over the corners of the dough to meet in the center, covering the butter completely. Pat with your hands to form an 8-inch (20-cm.) square, then turn the square over so the seams are underneath. Roll out into a rectangle 24 inches (60 cm.) long by about 8 inches (20 cm.) wide, with a short side facing you. Fold the bottom third up, then fold the top third down, as if folding a letter. This is the first turn. Rotate the dough a quarter turn clockwise so that a fold is on your left.Wrap the dough in plastic wrap and refrigerate for 20-30 minutes. Repeat to make 5 more turns, rolling, folding and chilling the dough each time, for a total of 6 turns. Each time you start, make sure you have a fold on your left. After the final turn, wrap the dough in plastic wrap, place in a plastic bag, and refrigerate for at least 4 hours or for up to overnight before shaping. Makes about 2 lb. (1 kg.) dough.

 

*NOTE: Many recipes call for 1 lb. (500 g.) of dough, or half of this recipe. Puff pastry is easily stored for later use; just cut the finished dough into quarters, wrap tightly with plastic wrap, place in a zippered plastic bag, and freeze for up to 1 month.

 

Weekend Project: Puff Pastry

 

Quick Puff Pastry

1 1/2 cups (7 1/2 oz./235 g.) unbleached all-purpose flour

1/2 cup (2 oz./60 g.) cake flour

1/2 tsp. salt

1/2 lb. (250 g.) cold unsalted butter, cut into 1/2-inch (12-mm.) pieces

1/2 cup (4 fl. oz./125 ml.) ice water

 

BY HAND: In a bowl, stir together the flours and the salt. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of large peas. Sprinkle the ice water over the surface and toss and stir with a wooden spoon or a rubber spatula until it is absorbed. With your hands, pat the mixture into a loose ball.

 

BY FOOD PROCESSOR: Combine the flours and the salt and process briefly to mix. Scatter the butter over the flour and pulse about 10 times until the mixture forms large, coarse crumbs the size of large peas. Pour in the water and pulse 2 or 3 times until the dough starts to gather together, but before it forms a ball.

 

BY STAND MIXER: In the bowl of a stand mixer fitted with the paddle attachment, stir together the flours and salt. Scatter the butter over the flour and mix on low speed until the butter is coated with flour. Pour in the water and mix just until the water is absorbed and the butter is still in large pieces.

 

Transfer the dough to a lightly floured work surface, dust the top lightly with flour, and pat into a rectangle 3/4-inch (2-cm.) thick. Roll out the dough into a rectangle 12 inches (30 cm.) long, about 7 inches (18 cm.) wide, and 1/2 inch (12 mm.) thick.

 

With a short side facing you, fold the bottom third up, then fold the top third down, as if folding a letter. Rotate the dough a quarter turn clockwise (so a seam is on your left) and repeat the process, rolling the dough into a 12-by-7-inch (30-by-18-cm.) rectangle and folding into thirds. Repeat the process a third time.

 

If at any time the dough begins to warm up and the butter begins to soften, place the dough in the refrigerator to chill for 20-30 minutes. After the third and final turn, wrap the dough in plastic wrap, place in a plastic bag, and refrigerate for at least 4 hours or for up to overnight before shaping.

 

For longer storage, cut the puff into quarters, wrap tightly with plastic wrap, place in an airtight plastic bag, and freeze for up to 1 month.

 

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Puff Pastry Apple Galette

Puff Pastry Apple, classic, pastry, filling, desserts

A classic pastry filling used in many desserts, frangipane is typically made from almonds ground together with sugar and eggs, but here we put a different spin on it by using pistachios. The caramel sauce is an optional—but delicious—addition. You can either purchase it or make it from scratch.

 

Puff Pastry Apple Galette

 

1 sheet frozen puff pastry, about 10 by 14 inches (25 by 38 cm), thawed

1 1/2 cups (6 oz./185 g) pistachios, lightly toasted

2/3 cup (5 oz./155 g) sugar

1/4 tsp. kosher salt

2 eggs, lightly beaten

1 tsp. vanilla extract

1 tsp. almond extract

2 Tbs. unsalted butter, melted

4 large baking apples, such as Granny Smith, peeled, cored and thinly sliced

1/2 lemon

1 egg beaten with 2 tsp. water

Vanilla ice cream for serving (optional)

Purchased or homemade salted caramel sauce for serving (optional)
Preheat an oven to 350°F (180°C).
On a lightly floured work surface, roll out the puff pastry into a 16-by-14-inch (40-by-35-cm) rectangle. Carefully roll the pastry around your rolling pin and transfer it to a 9- or 10-inch (23- or 25-cm) ovenproof fry pan, pressing it gently into the bottom and up the sides of the pan. Refrigerate while you prepare the filling.

 

In a food processor, combine the pistachios, sugar and salt and process until the almonds are finely ground. Add the eggs, vanilla and almond extracts and the melted butter and process until the mixture comes together. Set aside.

 

In a bowl, toss the apple slices with the lemon juice to coat.

 

To assemble the galette, pour the frangipane into the pastry-lined pan and spread evenly. Arrange the apple slices evenly on top of the frangipane, overlapping them slightly. Fold the excess puff pastry back over the edges of the pan to form a rim or crimp the pastry decoratively. Brush the pastry with the egg wash.

 

Bake until the pastry is golden brown and the apples are tender, 40 to 45 minutes. Serve warm or at room temperature with a scoop of ice cream and salted caramel sauce on top. Serves 8.