Honey Caramel Apple Galette – A Rosh Hashanah Blog Party
Happy New Year!
No. I haven’t jumped into my TARDIS and flown into the future to December 31st.
Sunday, September 16th marks the eve of Rosh Hashanah or the Jewish New Year.
Like the good Jews that we are, we celebrate the holiday surround my food.
Many symbolic foods are eaten during this time as an omen for a good year ahead.
The most well known being apples and honey for a sweet year ahead. Instead of the usual long braided challah, we turn to a sweeter round to symbolize the cycle of the year. Other foods, such as pomegranates, dates, string beans, or leeks wish for prosperity or good health in the coming year.
To celebrate I am joining in the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored byKitchen Aid! Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods.
To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to threelucky winners. To enter, leave a comment on this post of your favorite food to eat during the Jewish Holidays. Limit one entry per reader per blog, so click over to the other participating blogs below for your chance at additional entries! Giveaway ends 5 am eastern time on September 11th, 2012.
This giveaway is now over.
*Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the US.
A galette is a free form pie, don't worry if it isn't rolled out perfectly round or if one side ends up with a little more dough than the other - it is meant to be rustic looking. While building your galette if the dough gets a little warm and sticky, just put it in the freezer for a minute or two to firm things up.
6 tablespoons, cold unsalted butter, cut into 1/2 inch pieces
3 1/2 tablespoons cold water
For the galette:
2 pounds tart apples, peeled, cored and sliced into 1/4 inch pieces
juice from 1/2 lemon
2 tablespoons granulated sugar
1/8 teaspoon salt
For the honey caramel:
1/2 cup granulated sugar
1/2 cup honey (any variety)
4 tablespoon butter
1 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
For the pastry dough:
In a medium mixing bowl, mix together the flour, sugar and salt. Using a pastry blender, two knives or your hands add the butter - 2 tablespoons at a time and blend until the mixture looks like pebbles.
Dribble in the water until the dough just comes together, make sure there are no dry patches and it easily forms into a ball. You may not need all the water.
Place on a lightly floured piece of plastic wrap, pat into a disk and refrigerate for at least 30 minutes. Dough can be made ahead.
Forming the galette:
Pre-heat your oven to 400 degrees F.
Line an un-rimmed baking sheet with a silpat or parchment paper.
In a medium bowl, mix together the sliced apples, lemon juice, sugar and salt. Set aside.
On a lightly floured surface, roll the dough out to about 10-12 inches in diameter or 1/4 inch thick. Carefully fold up the dough and transfer to the lined baking sheet.
Arrange the apple slices as you see fit, leaving a 1 1/2 to 2 inch border.
Bake for 35 minutes or until the crust is lightly browned.
For the honey caramel:
While the galette is baking, place the honey and sugar in a medium-sized heavy bottomed sauce pan over medium heat.
Cook until the honey and sugar has dissolved and start to caramelize, this will happen very quickly so make sure not to turn away. You want the caramel to be a dark golden brown - temperature wise it will be at about 250 degrees.
Swirl in the butter one tablespoon at a time and then with the pot away from the heat carefully pour in the heavy cream. If the caramel seizes place back over the heat to cook until liquid again.
Stir in the vanilla and salt and set aside to cool.
The caramel will thicken as it cools.
Finishing the galette:
After the initial baking time, remove the galette from the oven and brush the honey caramel all over the top and around the crust.
Return to the oven and bake for another 10 minutes, until set and glazed.
Let cool slightly before serving. Serve with additional caramel sauce.
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