*This recipe has been slightly modified from one found in Hors d’Oeuvres.*
- 1 package of puff pastry
- 2 tsp. of powdered sugar
- 1-2 apples sliced into triangles
- 2 tbsp. of your favorite apricot jam
- cutting board
- cookie sheets
- paring knife
- pastry cloth
- flour (to prevent sticking)
- biscuit cutter
- Preheat your oven to 400(f) degrees. Take the puff pastry out of the freezer so it can begin to thaw.
- Slice the applies into very thin strips. After the entire apple is sliced, cut the pieces into triangles so they can be easily arranged as a pinwheel on the puff pastry.
- Once the puff pastry is a little thawed (but not too much), lay it out on a pastry cloth that has a light covering of flour.
- Take your biscuit cutter and cut the pastry into rounds. After you have cut all of your puff pastry, place the rounds on a floured cookie sheet.
- Not it’s time to layer your apples on the pastry rounds. Arrange them in a pinwheel fashion with each layer overlapping the next. They do not have to look perfect!
- Sprinkle the pastry rounds with a light dusting of powdered sugar and put them in the oven for 5 minutes.
- While they are in the oven, melt the apricot jam with a splash of water on the stovetop over low heat. The apricot jam should now be a yummy glaze.
- After the 5 minutes are up, take the galettes out of the oven and brush them with the apricot glaze. Put them back into the oven for another 3-5 minutes.
- Once you remove them from the oven the final time, apply another coat of the glaze (if desired) and let cool.