Apple Sumac & Hazelnut Galette
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"I love apple desserts especially this time of the year. This apple galette is made with Just Date Sugar and is finished with Just Date Syrup. You get the natural sweetness of dates, apples, and the hint of zippy sumac for a tangy and zesty pairing enrobed in buttery flaky pastry. The toasted hazelnuts give this a nutty texture and a layer of warm flavor. This is a wonderful fall and winter dessert for the holiday season and I hope you enjoy it as much as we do." - Bebe Carminito
- Cook 33 min
Ingredients
- 7 tablespoons (98 g) cold unsalted butter
- 1 cup (130 g) all-purpose flour plus extra
- 3 tablespoons (30 g) whole wheat pastry flour
- 2 teaspoons Just Date Sugar
- 1/8 teaspoon kosher salt
- 4 to 5 tablespoons ice water
- 1/8 cup (15 g) toasted hazelnuts, finely chopped
- 1 tablespoon Just Date Sugar
- 1 1/2 teaspoons all-purpose flour
- pinch of sumac
- 1 lb Honeycrisp apples, about 2, cored and thinly sliced
- zest of 1 lemon
- 2 tablespoon lemon juice
- 1/4 cup plus 2 tablespoons (50 g) Just Date Sugar
- pinch of kosher salt
- 1/2 teaspoon sumac
- 1 large egg for egg wash
- Just Date Syrup for drizzling
Instructions
- Cube butter into 1/4 inch cubes and refrigerate on plate while measuring other ingredients
- In food processor bowl, pulse flours, Just Date Sugar and salt 5 times
- Add and scatter cold butter, pulse 25-30 times until resembles pea-sized amounts
- Add ice water 1 tablespoon at a time through feed tube pulsing until dough comes together
- Turn dough onto lightly floured work surface and pull all bits together forming a disc
- Wrap tightly with plastic wrap and store in refrigerator overnight
- Next day, make hazelnut layer and apple filling
- Remove disc of chilled dough and let sit on counter for 20 minutes at room temperature
- Roll out dough to 12-inch round and trim outer edges to get circle using pastry cutter
- Reserve trimmings and stamp out cutouts with tiny cookie cutter if decorating galette
- Chill dough and cutouts on prepared sheet pan while apples continue macerating for 30 minutes
- Make egg wash by whisking 1 egg and 1 teaspoon water in small bowl
- Place hazelnut layer on dough leaving 2-inch border
- Place apple filling by shingling in design or mounding in center over hazelnuts
- Fold edges of dough over filling, overlapping each fold in same direction
- Press dough gently to reinforce edges and adhere cutouts by brushing egg wash on each
- Place galette in freezer for 15-20 minutes
- Preheat oven to 400°F
- Brush egg wash evenly over entire galette
- Bake until bubbly and golden for 30-35 minutes, rotating halfway through
- Cool on wire rack for 20 minutes
- Drizzle Just Date Syrup over each slice before serving
- Store remaining galette in refrigerator sealed up to 3 days
by Bebe Carminito
