Brown Butter & Orange Blossom Apple Galette

Ingredients

• 180 gAll-purpose flour
• 115 gCold unsalted butter, cubed
• 60 mlIce water
• 0.5 tspSalt
• 1 tbspGranulated sugar, for dough
• 4 mediumApples, thinly sliced
• 60 gUnsalted butter, for browning
• 60 gBrown sugar
• 2 tbspOrange blossom water
• 0.5 tspGround cinnamon
• 50 gAll-purpose flour, for streusel
• 40 gBrown sugar, for streusel
• 40 gCold butter, cubed, for streusel
• 1 wholeEgg, for egg wash

Instructions

1. 1

   Make the dough: pulse the flour, salt, and sugar together, then cut in the cold butter until pea-sized crumbs form. Add ice water gradually until the dough just comes together. Shape into a disc, wrap, and chill for 30 minutes.

2. 2

   Melt the butter for browning in a skillet over medium heat, swirling until golden brown and nutty-smelling, about 3-4 minutes. Remove from heat and stir in the brown sugar, orange blossom water, and cinnamon.

3. 3

   Toss the sliced apples in the brown butter mixture until well coated.

4. 4

   Make the streusel by rubbing the flour, brown sugar, and cold butter together with your fingers until crumbly.

5. 5

   Preheat the oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface into a large rough circle and transfer to a parchment-lined baking sheet.

6. 6

   Arrange the apple slices in the center, leaving a 5cm border, then fold the edges of the dough up and over the apples, pleating as you go.

7. 7

   Scatter the streusel over the exposed apples and brush the folded crust edges with egg wash.

8. 8

   Bake for 40-45 minutes, until the crust is deep golden brown and the apples are tender.

9. 9

   Let cool for 10-15 minutes before slicing and serving, warm or at room temperature.