FRENCH PASTRIES ONLINE RECIPES

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FRENCH APPLE GALETTES RECIPE | INA GARTEN | FOOD NETWORK



French Apple Galettes Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 5 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 6

2 sheets frozen puff pastry, thawed in the refrigerator
6 Granny Smith apples
3/4 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, small-diced
3/4 cup apricot jelly or warm sieved apricot jam
3 tablespoons Calvados, rum, or water

Steps:

  • Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
  • Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
  • Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
  • Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

SOURDOUGH FRENCH BREAD RECIPE: HOW TO MAKE IT - TASTE …



Sourdough French Bread Recipe: How to Make It - Taste … image

Since receiving the recipe for the Sourdough Starter, I've made this French bread countless times. In fact, one year I donated 2 dozen loaves for a benefit dinner! These loaves rival any found in stores and can be made with relative ease. — Delila George, Junction City, Oregon

Provided by Taste of Home

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 loaves (10 slices each).

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°)
1/4 cup Sourdough Starter
2 tablespoons canola oil
2 tablespoons sugar
2 teaspoons salt
4-1/4 cups all-purpose flour
CORNSTARCH WASH:
1/2 cup water
1-1/2 teaspoons cornstarch

Steps:

  • In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough., Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12x8-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch ends to seal. Place seam side down on 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes. , With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves. , Bake for 15 minutes. Brush loaves with remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 116 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 237mg sodium, CarbohydrateContent 22g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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