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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!

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