Apples from Europe – high quality apples


Galette with apples


-140 g (ca. 1 full cup) wholegrain flour
-4 tablespoons sugar cane syrup
-a pinch of sea salt  
-1/3 teaspoon cinnamon
-100 g cold butter

Filling ingredients:

-2 medium apples (500 g) of Grey Reinette variety
-2-3 tablespoons lemon or lime juice
-2 tablespoons sugar
-1/3 teaspoon cinnamon
-2 tablespoons melted butter


Sift the flour on a moulding board, add sugar, salt, cinnamon and diced, cold butter. With a knife mix the flour with the butter until it’s a fine crumble (for crispy cake it’s easiest to use a mixer with a mixing/shovel end). Combine the ingredients into a ball (if the dough doesn’t want to stick you can add a little cold water). Wrap the dough in foil and put in the fridge for ca. 45 minutes.

Peel the apples and cut into quarters. Cut each quarter into thin slices. Sprinkle them with lemon juice, cinnamon and sugar.

Heat the oven up to 220 degrees C. Take the cooled dough out of the fridge and put on baking paper sprinkled with flour, roll it into a circle with a diameter of ca. 35 cm, sprinkling the dough and rolling pin with flour if needed. Place overlapping apples in the middle, leaving about 2 cm of edge free. Spread melted butter on the apples (e.g. with a little brush). Roll the dough over the apple (if the dough sticks, lift it with a spatula). You may sprinkle with thyme. Place in the oven and bake for ca. 35 – 40 minutes.