My experience in the preparation of biscuits is not too great, but I'll tell you what - this is the most delicious galette! Delicate crispy dough, hazelnut paste and fruit filling with caramel notes - it's super! You can add to a piece of warm galette ice cream ball, poured caramel topping, and it will be " just some holiday!".
In a food processor grind 60 g of roasted hazelnuts into flour.
Mix the chopped hazelnuts with a mixture of flour, sugar and salt.
Butter cut into cubes, add it to the dry mixture and grind your fingers into crumbs or chop with a knife. Do not do it too carefully, it will be even better if the dough will remain small pieces of butter.
Gradually pour ice water into the dough, stirring it with a fork. When the dough starts to stick together, then there is enough water. It took me 4 spoons. Do not try to knead the dough too carefully and make it smooth, since in this case gluten will begin to develop actively, and in the end you will not get a layered crispy test base.
Wrap the dough in plastic wrap, slightly leveled, and put in the refrigerator for at least 1 hour, and preferably for the whole night.
In the bowl of a blender add 55 g of roasted hazelnuts, cane sugar and cardamom, grind, but not in flour.
Put the resulting nut crumbs in a bowl and carefully combine it with water to get a homogeneous paste (I had to add about 0.5 tablespoons of water).
Peel the apples and pears, remove the core, cut the flesh into slices.
Melt the butter in a large saucepan.
Add to the oil prepared fruit, cane sugar (I used light muscovado), salt, cinnamon, cognac, orange juice and zest. If you do not want to use cognac, replace it with orange juice.
Bring the mixture to a boil and cook over low heat for 2-3 minutes until the fruit gives juice.
Add the flour, stir and boil the filling for a few minutes until thick. Remove the saucepan from the heat and cool the filling completely.
Rolling out the dough and baking the cake.
Heat 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 with a thickness of about 3 mm. Gently wrap the rolled out base on the rolling pin and transfer to a cutting Board or baking tray covered with baking paper.
Evenly apply the hazelnut paste on the base, retreating from the edge by 6-7 cm.
Roll out the remaining dough, cut into 8 strips, if desired, cut out decorations to your liking.
On top of the hazelnut paste put Apple and pear filling.
On top place the cut bands in the form of braids. Fold the free edges of the dough over the filling and lightly press. If the dough will break - it's okay, just smooth it in these places.
Remove the galette in the freezer for 15 minutes, so that it better retains its shape when baking.Prepare the mixture to lubricate the dough: beat the egg with milk and salt.
Remove the Galette from the freezer and, if it was on a cutting Board, place it on a baking sheet covered with baking paper.
Grease the edges of the biscuits and the surface of the braid with egg mixture and sprinkle with cane sugar.
Bake a galette at the lower level of the oven for 40-45 minutes until its crust becomes Golden, and the filling becomes soft and begins to bubble.
If the cake crust 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.