Cranberry Apple Gallette

With Caramel Maple Cream Sauce

Yield: 6-8 Servings

1 Puff Pastry Sheet, Thawed

1/2 Cup Cranberry Butter

2 Lbs. Crisp Apples (Gala, Granny Smith, or Honeycrisp)

1/4 Cup Turbinado Sugar

1 Cup Vermont Maple Sugar Divided

1 1/2 Teaspoons Apple Pie Spice

1/2 Teaspoon French Grey Salt

1/2 Teaspoon Ground Pink Peppercorns

1 1/2 Tablespoons Apple Cider Vinegar

1/2 Cup Tablespoons Unsalted Butter, Divided

1 1/2 Cup Heavy Cream

2 Tablespoons Pure Maple Syrup

There are sometimes when your guests just want a piece of apple pie! And we can’t blame them, as there is really nothing quite so soothing and satisfying. But we wanted to ‘switch it up’ a little when it came to the ones we bake here at the farm. So we created the recipe for this delicious gallette! Chock full of fresh apples, accented by fresh cranberry butter, and topped off with caramel maple cream sauce – well, nothing gets better than this!

 

Preheat oven to 425 degrees. Line a baking sheet with parchment.  Roll out puff pastry to 16” round.  Place on pastry sheet and brush center with cranberry butter.

 

Peel and core the apples and slice 1/8” thick.  Toss apples with turbinado, 2 tablespoons maple sugar, apple pie spice, salt, pepper, and cider vinegar. Mound the apples on top of cranberry butter.

 

Fold the edges of the pastry over filling, pleating as necessary. Dot apples with 3 tablespoons butter. Place baking sheet on center rack in oven and bake for 40 to 45 minutes until apples are tender and the crust is golden brown.  If the crust begins to brown too soon, cover with strips of aluminum foil. When apples are tender, remove gallette from oven and set aside to cool slightly.

 

Melt remaining butter in saucepan placed over low heat. Once melted, whisk in sugar, increase heat to medium, and cook, stirring constantly, for 5-10 minutes until sugar has dissolved and butter has browned. Stir in cream, bring to a simmer, and cook, continuing to stir, until cream has thickened. Once thickened, add maple syrup and a pinch each of salt and pepper. Stir to combine and set aside to cool for 5 minutes.

 

Drizzle cream sauce over top of gallette. Serve warm or room temperature with a scoop of vanilla ice cream, if desired.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Vermont Maple
Sugar
Made by boiling pure maple 
syrup until only granules
remain, our Vermont Maple Sugar is a must-have for every Home Chef. It's great in sweet and savory recipes alike. Just let your adventurous culinary spirit be your guide! 
Apple Pie Spice
Flavorful and perfectly balanced! 
Our Apple Pie blend will transform
your favorite apple recipes, turning
them from something good into something memorable! Use for pies, cobblers, cakes, muffins, quick breads, and more. 
Apple Pie Spice from MorningStar Kitchen
Pink Peppercorns
While they have a fresh,
peppery flavor, pink
peppercorns are not pepper. They
are the fruit of a Brazilian tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle. 
Pink Peppercorns from MorningStar Kitchen
French Grey
Sea Salt
With its artisanal, Old World
appeal, French Grey sea salt is a
favorite of professional chefs. Hand harvested from mineral-rich salt beds, we believe this one is the perfect salt for accomplished Home Chefs as well.
French Grey Sea Salt from MorningStar Kitchen