Puff Pastry Apple Cranberry Galette - Gluten-Free

Ingrédients

• 1 sheet puff pastry, (regular or gluten-free pastry)
• 3 to 4 medium apples, (peeled, cored and very thinly sliced)
• 1 tablespoon lemon juice, (freshly squeezed)
• 1 tablespoon flour, (gluten-free if necessary)
• 2 tablespoons brown sugar, (or coconut sugar)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teasoon pure vanilla extract
• 1/3 cup cranberries, (fresh or frozen)
• 1 egg, (whisked with a splash of water to make an egg wash)
• turbinado sugar (or granulated sugar)

Préparation

1. 1

   Make the filling: Peel, core and slice the apples very thinly, less than 1/4 inch thick. Add them to a large bowl and toss them with lemon juice, vanilla, and a mixture of flour, sugar, cinnamon, and nutmeg. If you'd prefer to keep the apple slices together in quarters as shown in the photo, (simply for presentation) just sprinkle the filling ingredients on top of the sliced quarters.

2. 2

   Prepare the pastry: On a parchment paper lined baking sheet, using a rolling pin, gently roll a block of puff pastry into a square about 10 inches square. Your brand of puff pastry may already come pre-rolled. Cut a large circle from the square (I trace around my largest saucepan lid.)

3. 3

   Leaving a 2-inch border either pile the apple slices in the center, or arrange the sliced apple quarters on the dough. Poke cranberries into all the nooks and crannies.

4. 4

   Gently fold the edges of the pastry over the filling, overlapping them as you work your way around. Use the parchment paper to help lift the dough gently as you work.

5. 5

   Brush the edges of the pastry with a beaten egg mixed with a tablespoon of water. You won't need to use all the egg mixture. Sprinkle with granulated sugar, turbinado sugar or demerara sugar.

6. 6

   Bake at 375°F. for 35 - 40 minutes or until the crust is golden brown and the filling is bubbling. Cool for 10 minutes before slicing with a sharp knife.