Thursday, October 22, 2015

Apple Gillete

Good morning, everyone!  Today is Thursday, and let me tell you, it has been one crazy week!  However, who doesn't want an apple pie, that's easier?  Even better, you don't have to use apples!  You can use aaannnnyyyy fruit that bakes well!  Peaches?  Sure!  Plums?  Absolutely!  
Gilletes sound vverrryyy fancy and French, but it seriously could not be easier.  Just roll out puff pastry, or a pie dough (make it a store bought dough to seriously save time and effort) slightly, put your filling on it, fold up the edges a bit, and bake!  That's it!  You would have to make some major effort in messing this up.
Here's your grocery list for this one:
2-3 apples, cut into bite sized pieces
2 Tbs brown sugar
1 Tbs corn starch
1 Tbs cinnamon 
Puff pastry or pie crust
2-3 Tbs butter, unsalted, cut into cubes
1 egg, for an egg wash

Okay, so, like I said, start off by peeling and coring your apples, and then cutting them into bite sized pieces.  Put them in a bowl, and mix in the spices (feel free to use other spices if you prefer...cardamom would be lovely, so would a dash of nutmeg, or some clove...you get the idea...).

Once your apples and spices are well mixed, set aside for a second; lightly dust your work surface with some flour, and lay out your pastry of choice.  Today, I chose to use a thawed out puff pastry.




When I work with puff pastry, I like to crimp the seams a little bit, so they don't pop open while baking.  It probably wouldn't happen, but I'm probably overly cautious.  

Roll out the pastry, just about 1 inch on either side; nothing much at all.  Once its rolled out, put your pastry on a parchment, and load it up with your filling!  

Put the cubes of butter around your filling, and fold the edges of the pastry up around the filling.  Crack your egg into a small bowl, and beat it with 1 Tbs of water, making an egg wash.  Brush the egg wash over the exposed pastry; if you want to, give an extra sprinkle of sugar over the top.  




Bake in an oven preheated to 425* for 25-30 minutes, or until golden brown and lovely!  Serve alone, or with a scoop of ice cream!