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.