{"id":6589,"date":"2021-01-25T18:15:42","date_gmt":"2021-01-25T18:15:42","guid":{"rendered":"https:\/\/www.whatfionaeats.com\/?p=6589"},"modified":"2021-01-25T18:15:42","modified_gmt":"2021-01-25T18:15:42","slug":"cinnamon-apple-galette","status":"publish","type":"post","link":"https:\/\/www.whatfionaeats.com\/?p=6589","title":{"rendered":"Cinnamon Apple Galette"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"font-family: georgia, palatino, serif;\">One of the best ways to use up sad looking apples : sliced up, tossed in brown sugar and cinnamon, wrapped in pastry and baked until golden. It is incredibly easy to make, you can wiz it up in no time for a fuss free pudding. You don&#8217;t have to make your own pastry, I keep a packet of pre rolled in the freezer if I can&#8217;t be bothered to make my own but you can taste the difference I think so it is worth the effort.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\"><div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/span><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\">Pastry\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"font-family: georgia, palatino, serif;\">180g plain Flour\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">85g unsalted cold butter, cut into cubes<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">3 tablespoons of golden caster sugar<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Sea Salt<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 Egg (beaten)\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 Teaspoon of apricot jam\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: georgia, palatino, serif;\">Filling\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"font-family: georgia, palatino, serif;\">5 Baking Apples, cored and sliced into thins\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 tablespoons ground cinnamon<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 teaspoon vanilla\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">2 tablespoons soft brown sugar\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Pinch of sea salt\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: georgia, palatino, serif;\"><\/div>\n<\/span><\/p>\n<p><a href=\"https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01723.jpg\"><img loading=\"lazy\" class=\"aligncenter size-large wp-image-6591\" src=\"https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01723-716x1024.jpg\" alt=\"\" width=\"716\" height=\"1024\" srcset=\"https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01723-716x1024.jpg 716w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01723-210x300.jpg 210w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01723-768x1098.jpg 768w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01723-500x715.jpg 500w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01723-38x55.jpg 38w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01723-750x1072.jpg 750w, https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01723-1320x1887.jpg 1320w\" sizes=\"(max-width: 716px) 100vw, 716px\" \/><\/a><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\"><div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/span><\/p>\n<ol class=\"instructions\">\n<li class=\"instruction\"><span style=\"font-family: georgia, palatino, serif;\">Make the pastry first. Mix the flour, sugar and a pinch of salt together (or pulse together in a food processor)\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Using your fingertips rub the butter into the flour until the mix looks like breadcrumbs. stir in a teaspoon of cold water and make a dough using your hands. Form the dough into a ball and refrigerate for 30 minuets. Heat the oven to 170&#8217;c (fan)<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Whilst the dough is chilling make the filling. Toss the sliced apples together with the cinnamon, sugar, salt and vanilla.\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Remove the dough from the fridge and pat down into a circular disk on some baking paper. Roll out the dough into a rough 15cm diameter circle (it doesn&#8217;t have to be perfect) transfer to a baking tray.<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Pile the apples into the centre of the pastry and bring the pastry up over the sides, leaving most of the filling exposed.\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Brush the pastry with the beaten egg and bake for 40 minuets. Remove from the oven, brush over the apricot jam and return for 10 minuets.\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Serve with ice cream or cream.\u00a0<\/span><\/li>\n<\/ol>\n<p><span style=\"font-family: georgia, palatino, serif;\"><\/div>\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of the best ways to use up sad looking apples : sliced up, tossed in brown sugar and cinnamon, wrapped in pastry and baked until golden. It is incredibly easy to make, you can wiz it up in no time for a fuss free pudding. You don&#8217;t have to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6590,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"sharing_disabled":false,"spay_email":"","jetpack_publicize_message":""},"categories":[47],"tags":[],"jetpack_featured_media_url":"https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2021\/01\/DSC01752.jpg","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/parMdm-1Ih","_links":{"self":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts\/6589"}],"collection":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6589"}],"version-history":[{"count":1,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts\/6589\/revisions"}],"predecessor-version":[{"id":6592,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts\/6589\/revisions\/6592"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/media\/6590"}],"wp:attachment":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}