Two Miniature Golden Apple Galettes

This recipe really allows the pure flavour of the apple to shine as the fruit is simply enhanced with sweet caramel and nestled in crisp, buttery puff pastry. It tastes like a sophisticated version of a caramel apple.

I'm not sure where Rose buys her apples, but I thought my Honey Crisp were huge and they barely weighed 20oz with peel and core intact (the recipe calls for 3 apples, weighing ~22oz). I forged ahead regardless and the apple size I had worked out well in the end.

I used the Quick Puff Pastry for this recipe. After rolling the dough, you are required to cut it into 6 squares. These are then cut into slightly smaller circles using a template. I understand that, aesthetically, the round shape may be more attractive, but, personally, I would omit this step (and the waste of delicious pastry) and use the squares as my galette bases. I omitted the optional almond crust.

I made these in advance, baked them from a frozen state (they took 12 minutes longer to bake) and served them with caramel sauce and (optional) caramel ice cream. They were fabulous!