Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 2 c. all purpose flour
- 2 Tbsp. oats
- 1/2 tsp baking pwdr
- 1/2 tsp salt
- 1 c. unsalted butter, cut into pcs and chilled
- 2 Tbsp. lowfat sour cream
- 2 Tbsp. maple syrup Filling
- 5 x Mutsu (Crispin) or possibly Granny Smith apples
- 4 Tbsp. maple syrup
- 1/2 tsp cinnamon
- 1 Tbsp. butter
- 1 x egg, mixed with 2 tbsp cool water, for brushing Oat Crumble Topping
- 1/4 c. oats
- 2 Tbsp. all purpose flour
- 1/4 tsp cinnamon
- 2 Tbsp. brown sugar
- 2 Tbsp. unsalted butter
Инструкции
- Preheat oven to 350 F.Combine flour, oats, baking pwdr and salt in a bowl. Cut in butter the texture of coarse meal. Stir lowfat sour cream and maple syrup and add in to dough, Mixing till it just comes together. Refrigeratedough for 15 min.
- Filling:Peel and slice apples. Toss with maple syrup and cinnamon.
- On a lightly floured surface cut dough into 8 pcs and roll out to 1/4-inch thick. Slide rolled discs onto a parchment-lined baking sheet. Place apples and all the syrup into the centers of the pastry. Dot with butter.
- Fold crust over apples in 5 folds, leaving some of the filling visible. Brush with egg wash.
- Oat Crumble Topping:Combine oats, flour, cinnamon and brown sugar. Work in butter till crumbly and sprinkle over galettes after brushing with egg wash.
- To Assemble:Bake for 30-40 min, till browned is brown and filling is bubbling.
- By cutting galette dough into 8 pcs and rolling each individually, you can create lovely individual galettes. Top with an oat crumble to make even more appealing. Imagine these with a scoop of maple walnut ice cream.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 8 servings | |
| Calories 498 | |
| Calories from Fat 259 | 52% |
| Total Fat 29.5g | 37% |
| Saturated Fat 18.01g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 252mg | 11% |
| Potassium 222mg | 6% |
| Total Carbs 54.75g | 15% |
| Dietary Fiber 4.3g | 14% |
| Sugars 20.19g | 13% |
| Protein 5.99g | 10% |
