The Virtuous Daughter Magazine Fall 2017 edition Cherish | Page 36

Take the dough out from the fridge, and if it is really hard, set it on
the counter for 5 minutes so that it can soften up a bit and become
pliable. Cut a large sheet of parchment paper (about the size of
your baking sheet) and lightly dust with flour. Roll the dough out
on the parchment paper to a circle about 12 inches wide and
3/16 inch thick. Slide the parchment paper with the dough on it
onto your baking sheet, and return to the fridge for 10 minutes
to firm up again.
Place a piece of aluminum foil loosely over the
galette. Bake for 25 minutes, then remove the foil
and bake for an additional 15 minutes, or until crust
is golden brown.
Preheat oven to 400 degrees F.
In a medium-sized sauce -
pan or skillet, melt butter
over medium low heat.
Then, add brown sugar,
cinnamon, and cornstarch
and stir to combine. Add
sliced apples and toss to-
gether until evenly coated.
Cook for 10 to 12 minutes,
stirring occasionally, just
until tender. Remove from
heat and set aside to cool.
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Remove the baking sheet from the fridge. Pile the apples onto the
center of the dough, leaving about a 2 inch border around the edge.
Starting with the edge closest to you, fold the dough up towards the
center, partially covering the mound of apples. Continue doing this in
a clockwise or counter clockwise motion, gently pinching the pleated
dough together as you go around to secure it.
In a glass measuring cup, whisk together egg and water to make an
egg wash. Brush the dough with the egg wash, then dust with sugar.
Remove from oven and cool on
baking sheet for 10 minutes.
Then, cut into wedges and serve
warm.
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