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 Apple-Pear Galette Recipe
My experience in making cookies is not too great, but I'll tell you what - this is the most delicious biscuit! Delicate crispy dough, nutty paste and fruit filling with caramel notes is super! You can add a ball of ice cream to a piece of warm biscuits, sprinkled with caramel sprinkles, and it will be "just some kind of holiday!".
Course Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Swedish Cuisine
Keyword For Beginners, Medium
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Hazelnut paste:
Additionally:
Course Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Swedish Cuisine
Keyword For Beginners, Medium
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Hazelnut paste:
Additionally:
Instructions
  1. Dough. In a bowl, mix flour, sugar and salt.
    Dough. In a bowl, mix flour, sugar and salt.
  2. In a food processor, grind 60 g of roasted hazelnuts into flour.
    In a food processor, grind 60 g of roasted hazelnuts into flour.
  3. Mix the chopped hazelnuts with a mixture of flour, sugar and salt.
    Mix the chopped hazelnuts with a mixture of flour, sugar and salt.
  4. Cut the butter into cubes, add it to the dry mixture and rub it into crumbs with your fingers or chop it with a knife. Do not do this too carefully, it will be even better if small pieces of butter remain in the dough.
    Cut the butter into cubes, add it to the dry mixture and rub it into crumbs with your fingers or chop it with a knife. Do not do this too carefully, it will be even better if small pieces of butter remain in the dough.
  5. Gradually pour ice water into the dough, stirring it with a fork. When the dough starts to stick together, it means there is enough water. It took me 4 spoons. Do not try to knead the dough too thoroughly and make it homogeneous, because in this case gluten will begin to develop actively, and as a result you will not get a layered crispy dough base.
    Gradually pour ice water into the dough, stirring it with a fork. When the dough starts to stick together, it means there is enough water. It took me 4 spoons. Do not try to knead the dough too thoroughly and make it homogeneous, because in this case gluten will begin to develop actively, and as a result you will not get a layered crispy dough base.
  6. Wrap the dough in plastic wrap, slightly flattened, and refrigerate for at least 1 hour, preferably overnight.
    Wrap the dough in plastic wrap, slightly flattened, and refrigerate for at least 1 hour, preferably overnight.
  7. Nut paste. In a blender bowl, add 55 g of roasted hazelnuts, cane sugar and cardamom, grind, but not into flour.
    Nut paste. In a blender bowl, add 55 g of roasted hazelnuts, cane sugar and cardamom, grind, but not into flour.
  8. Put the resulting nut crumbs in a bowl and mix it thoroughly with water to make a homogeneous paste (I had to add about 0.5 tablespoons of water).
    Put the resulting nut crumbs in a bowl and mix it thoroughly with water to make a homogeneous paste (I had to add about 0.5 tablespoons of water).
  9. Completion. Peel the apples and pears, remove the core, cut the pulp into slices.
    Completion. Peel the apples and pears, remove the core, cut the pulp into slices.
  10. Melt the butter in a large saucepan. Add the prepared fruits, cane sugar (I used a light muscovado), salt, cinnamon, cognac, orange juice and zest to the oil. If you don't want to use cognac, replace it with orange juice.
    Melt the butter in a large saucepan. Add the prepared fruits, cane sugar (I used a light muscovado), salt, cinnamon, cognac, orange juice and zest to the oil. If you don't want to use cognac, replace it with orange juice.
  11. Bring the mixture to a boil and cook over low heat for 2-3 minutes until the fruit juice is released.
    Bring the mixture to a boil and cook over low heat for 2-3 minutes until the fruit juice is released.
  12. Add the flour, stir and boil the filling for a few minutes until thickened. Remove the pan from the heat and cool the filling completely.
    Add the flour, stir and boil the filling for a few minutes until thickened. Remove the pan from the heat and cool the filling completely.
  13. Roll out the dough and bake the cake. Preheat the oven to 200°C. Remove the dough from the refrigerator and leave it at room temperature for 5-10 minutes. On a lightly floured table, roll out 2/3 of the dough into a large circle about 3 mm thick. Carefully wrap the rolled base on a rolling pin and transfer to a cutting board or baking sheet covered with baking paper.
    Roll out the dough and bake the cake. Preheat the oven to 200°C. Remove the dough from the refrigerator and leave it at room temperature for 5-10 minutes. On a lightly floured table, roll out 2/3 of the dough into a large circle about 3 mm thick. Carefully wrap the rolled base on a rolling pin and transfer to a cutting board or baking sheet covered with baking paper.
  14. Evenly apply the nut paste on the base, retreating from the edge by 6-7 cm.
    Evenly apply the nut paste on the base, retreating from the edge by 6-7 cm.
  15. Roll out the remaining dough, cut into 8 strips, if desired, cut out the decorations to your liking.
    Roll out the remaining dough, cut into 8 strips, if desired, cut out the decorations to your liking.
  16. Put the apple-pear filling on top of the nut paste.
    Put the apple-pear filling on top of the nut paste.
  17. Place the cut ribbons in the form of pigtails on top. Fold the free edges of the dough over the filling and press lightly. If the dough breaks, it's okay, just level it in these places.
    Place the cut ribbons in the form of pigtails on top. Fold the free edges of the dough over the filling and press lightly. If the dough breaks, it's okay, just level it in these places.
  18. Put the galette in the freezer for 15 minutes so that it retains its shape better when baking. Prepare a mixture to lubricate the dough: beat the egg with milk and salt.
    Put the galette in the freezer for 15 minutes so that it retains its shape better when baking. Prepare a mixture to lubricate the dough: beat the egg with milk and salt.
  19. Remove the galette from the freezer and, if it was on the cutting board, put it on a baking sheet covered with baking paper. Brush the edges of the cookies and the surface of the pigtail with egg mixture and sprinkle with cane sugar.
    Remove the galette from the freezer and, if it was on the cutting board, put it on a baking sheet covered with baking paper. Brush the edges of the cookies and the surface of the pigtail with egg mixture and sprinkle with cane sugar.
  20. Bake the galette on the lower level of the oven for 40-45 minutes, until its crust turns golden, and the filling becomes soft and begins to bubble. If the cake becomes too dark by the end of baking, cover the top of the cake with foil. Remove the finished galette from the oven and cool completely.
    Bake the galette on the lower level of the oven for 40-45 minutes, until its crust turns golden, and the filling becomes soft and begins to bubble. If the cake becomes too dark by the end of baking, cover the top of the cake with foil. Remove the finished galette from the oven and cool completely.
  21. Enjoy your tea!
    Enjoy your tea!
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