Friday, September 17, 2010

CREAM CHEESE APPLE GALLETE




I combined a cream cheese, apple pie recipe and an apple gallete recipe to come up with this recipe. It was actually delicious and I served it at a ladies luncheon with caramel and chocolate sauce drizzled over the slices. It could also be served with ice-cream. It really is easy--don't let the pie crust fool you. This recipe makes 2 galletes.

2 nine inch pie shells (unbaked--recipe follows)

1/3 c. shortening
1/3 c. butter (should be fairly cold-not softened)
1 t. salt
2 c. flour
8 T. cold water
Mix flour and salt in medium bowl. With pastry cutter, cut shortening and butter into flour mixture until it resembles coarse crumbs. Add cold water and mix with a fork until it forms a dough. Do not overmix. Place in refrigerator while preparing filling ingredients.

Filling:
1 8 oz. package cream cheese-softened
1/2 c. sugar
2 T. flour
1/2 t. vanilla
1 egg
Mix in small bowl and set aside

Peel, core and slice 4 c. apples (Granny Smith or whatever you prefer. I like Gala)
3 T. butter
1/3 t. cinnamon

Melt butter in small saucepan. Add apples and cinnamon. Stir until apples are slightly cooked and tender, about 5 minutes.

Divide pie dough in half and roll each into a cirlce (that would fit a 8-9 inch pie plate). Spread 1/3 the cream cheese mixture in the middle of each pie dough, leaving about 1 1/2 inches around the edge. Remove apples from pan with slotted spoon (to drain them) and spread half of them on top of cream cheese mixture. Fold the 1 1/2 inch dough over apples, overlapping at intervals (see photo). Repeat with second pie dough and apples.Place on parchment paper on a cookie sheet or non-stick cookie sheet. **NOTE: You will have about 1/3 the cream cheese mixture left over. I just discard.

Bake at 350 for about 35 minutes. Remove and cool completely. Cut into 6 wedges.

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