Hidden Rose Sour Cream Apple Galette
Hidden Rose Sour Cream Apple Galette
3 - Hidden Rose Apples
1/4 cup, plus 4 tbsp. - ultra fine sugar
4 oz - cream cheese
2 heaping tbsp - sour cream
1 - egg yolk
1 - egg
1 tsp vanilla extract
2- 9" frozen pie dough shells (You can make fresh pie dough, if you prefer. Here are two very good recipe links)
www.simplyrecipes.com/how-to-make-pie-dough-by-hand-6822093
www.realbakingwithrose.com/blog/2020/11/8/roses-flaky-cream-cheesebutter-pie-crust-dkm9a
Fresh lemon
Preheat oven to 400̊
Thaw pie dough. (For home made pie dough roll out to make 2- 12" rounds about 1/16' thick)
Peel and core the apples. Cut apples in half, then cut into 1/8" slices. Place in a bowl and sprinkle fresh lemon juice over the apples. Use at least ½ cut lemon. Sprinkle 1/4 cup ultra fine sugar on the apples slices. Mix well. Set aside.
In a bowl, whip together 2 tbsp ultra fine sugar, vanilla, egg yolk, sour cream, and softened cream cheese.
Stack the two dough rounds, then roll together with a rolling pin (dust with flour to prevent sticking)
Place the now 12" round on a parchment paper lined metal baking tray.
Use a spatula to spread sour cream mixture to a 9" diameter on the 12" dough round. Sprinkle 1 tbsp ultra fine sugar. Starting on the outer edge of the sour cream mixture, lay down the apples in a circular pattern moving inward after the first outer row is completed. Lay the next row of slices down partly over the last row and the inner edge of the sour cream mixture. Continue this pattern until the apples cover all of the sour cream mixture. Sprinkle 1 tbsp ultra fine sugar over apple slices.
Begin lifting a 3" section of the outer edge of the dough pulling up and over the first 1" of the outer edge of apple slices. Grab the next 3" section of dough crimping between sections as you pull up and over the first 1" of the outer edge of apple slices. Continue this pattern until all of the dough covered with the apple slices. When finished, you will have the dough formed to a rim stretching all around and 1"inward over the galette.
Beat 1 egg, then egg wash the exposed edges of the dough. Bake 45 minutes checking to make sure the edges of the apples do not brown at 30 minutes. If you see browning edges, cut a disk of aluminum foil to match the area of exposed apples and cover with the foil. When dough is brown and crisp, remoe from oven and cool.
