Serves 4-6
Recipe by: Lauren Palmeri
1 sheet puff pastry, thawed in the refrigerator (overnight is best)
2 Granny Smith apples, peeled and sliced 1/4-inch thick
1 tsp lemon juice
2 Tbsp sugar
1/2 tsp cinnamon
A few gratings nutmeg or 1/8 tsp
Pinch salt
2 Tbsp butter, cut into small pieces
1 egg beaten with a splash of water for egg wash
1 Tbsp turbinado sugar
For the bourbon caramel sauce:
1 cup bourbon
1 Tbsp butter
1/2 cup light brown sugar
1 cup heavy cream
1 tsp salt
1/2 tsp vanilla
Preheat oven to 400F.
In a large bowl, add apples, lemon juice, sugar, cinnamon, nutmeg, and pinch salt, and stir to combine.
Line a baking sheet with parchment paper. On a lightly floured surface, roll out puff pastry dough to about 12” square. Transfer dough to baking sheet. Arrange apple slices on pastry, leaving a 1-inch border around the edges and overlapping the slices. Fold the edges of the pastry over the apples to create a crust. Brush the edges with egg wash and sprinkle the crust and apples with turbinado sugar. Bake until the crust is golden-brown, about 30 minutes.
Meanwhile make the Bourbon-caramel: in a medium-sized pot, heat the bourbon over medium-high until reduced to about a 1/4 cup. Then add the butter and brown sugar and whisk to combine and bring to a simmer. Add the cream, whisk to combine, bring to a simmer and cook about 5 minutes, until reduced to caramel sauce. Remove from heat and add the salt and vanilla and stir to combine. Let cool at least 5 minutes before drizzling over the apple galette. Serve with vanilla ice cream. Enjoy!