apple date whiskey nut galette

This post may contain affiliate links. For more information, please see our disclosure policy.
There’s not much to say about this other than it’s awesome beans! No, I mean awesome apples~~sure hope you have a ‘mandolin’ for slicing these apples reeeeallly thin because that’s what truly brings the flavors out, plus they just pile high and stack up and almost make a pastry dough in and of themselves. If you don’t have a mandolin, not to worry, just chop up the apples~~now I leave the skin on because I don’t like to miss one iota of healthful benefit~~
Yes, this is great the next morning with your coffee or tea~~it’s one of those keepers that you can’t get enough of! If you’ve got some cowboy or cowgirl in ya, then just put this fat baby in a cast iron skillet rather than a baking sheet~~start with your pie crust in the bottom and go from there folding over the dough!
Serves: 6+
Preheat Oven to 350
What you need:
8 tbl butter (divided)
1 cup chopped walnuts
1/4 tsp sea salt
1/3 cup bourbon whiskey (optional~~you can substitute 1/3 cup of apple juice)
1/3 cup dark brown sugar
1 tsp cinnamon
1/2 tsp cardamom
1/3 cup DOLE chopped dates
1/3 cup dried cranberries
2 refrigerated roll out pie crusts
3 large crispy apples sliced in very thin rounds on a mandolin (Note: You can also cut into bite-size chunks)–to keep the apple slices from turning brown toss in some lemon juice
1 egg white + 1 tbl water mixed1
1 tbl white sugar
What you do:
In a skillet over medium heat melt 4 tbl of the butter. Add the chopped walnuts and salt and toss and blend. Cook about 5 minutes. Reduce heat to low then slowly add the whiskey. Careful as a flame could shoot up. Cook about 3 minutes. Turn off heat.
Combine in a mixing bowl the brown sugar, cinnamon, cardamom, dates and cranberries. Toss and blend. Add the nut mixture and blend.
Cover a large cookie sheet with parchment paper. Remove the pie crusts from the packaging and roll out each. Overlap the pie crusts about halfway over each other. Layer in a concentric circle half of the apples leaving the perimeter of about 2″ uncovered. Spread on about half of the nut/date mixture over this layer of apples. Top with the remaining apples. Melt the remaining butter and with a pastry brush coat the apples.
Fold up the 2″ dough perimeter pinching and holding together. Brush this crust with egg wash mixture and sprinkle on the white sugar. Bake in a preheated 350 oven about 45-55 minutes. If the outer crust is a golden brown before the galette is done, place a loose foil tent over it. Let it rest a spell~~say 15 minutes~~then slice with a sharp knife~~then get ready to ***swooooooooooooooooooooonnnnnn***
Ally, I was TRYING to ignore this post and photos (lol), but I simply had to comment. This looks like “Boho’d Baklava!” You have such a creative spirit (in the kitchen and out) and I love that you got to play with your new blue & white plate, too. 🙂 Save me a slice… please?
Saving you a BIG slice! It does look like ‘boho’ baklava…those are actually the very thin apples…omg, sooooooooo good…I love having you hang w/me, angel! <3
This is most definitely my kind of dessert Ally – warm with a scoop of ice cream please!!
YES, Big ol’ scoop of vanilla coming your way, Miss Chris! xo