Professional Baker Teaches You How To Make FLAT CAKES

############################# Video Source: www.youtube.com/watch?v=4OCrAuPhWRs

Anna bakes these delicious Apple Cinnamon Galettes which are perfect for sharing. Click on SHOW MORE for recipe instructions. • • INGREDIENTS • Two-Crust Pie Dough • 2 ¼ cup cake and pastry flour • 2 Tbsp sugar • ¾ tsp salt • 1 cup cold, unsalted butter, cut into pieces • 6 Tbsp cold water • 1 Tbsp lemon juice or white vinegar • Apple Cinnamon Galettes • ½ cup sour cream • 2 Tbsp + 1/2 cup dark brown sugar or demerara sugar • ½ tsp vanilla extract • 4 cup peeled and thinly sliced Granny Smith, Cortland, or other tart apple (about 3 apples) • 1 tsp ground cinnamon • 6 tsp unsalted butter • 1 egg, whisked with 2 tbsp water, for brushing • Turbinado sugar, for sprinkling • DIRECTIONS • Two-Crust Pie Dough • 1. Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently). • 2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into 2 discs, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling. • 3. Shape into 2 logs and chill. • Apple Cinnamon Galettes • 1. Preheat the oven to 375 F and line 2 baking trays with parchment paper. Pull the pie dough from the fridge 20 minutes before rolling. • 2. Slice each log into 3 pieces and roll each piece out on a lightly floured work surface to just under ¼-inch thickness and 8-inches across. Place 3 onto each baking tray and chill while preparing the filling. • 3. Stir the sour cream, 2 Tbsp of brown sugar and vanilla together. In another bowl, toss the apples, remaining ½ cup of brown sugar and cinnamon together. • 4. Spoon the sour cream into the centre of each rolled piece of dough and top with the sliced apples. Place a teaspoon of butter on the top of each tart. Fold the dough over the apples, making 5 or 6 creases overlapping each other so that the apples are almost fully covered. Brush the pastry with the eggwash and sprinkle generously with granulated sugar. • 5. Bake the galettes for about 25 minutes, until the pastry is a rich golden brown colour. Let the galettes cool for at least 20 minutes before serving warm, or cool completely and serve at room temperature. • 6. The galettes should be served warm or at room temperature, but can be stored chilled for up to 3 days. • Subscribe for more video recipes: http://goo.gl/MJV4af • Anna Olson Books: • Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/21Cetiy • Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/21CeGCw • Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/21CeFOK • Buy In The Kitchen with Anna Recipe Book on Amazon: http://amzn.to/21CeNhc • Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/21CePFO • Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/21CeQtE • Follow Anna on social media: • Pinterest: / chefannaolson • Twitter: / olson_anna • Facebook: / chefannaolson • Instagram: / chefannaolson • Anna's Official Website: http://annaolson.ca • Follow Oh Yum on... • Facebook: / ohyumfood • Instagram: / ohyumfood • Pinterest: / ohyumfood • Twitter: / ohyum_food • Official Oh Yum Website: https://ohyum.tv

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