Apple Galette with Easy Caramel Drizzle

Filling

4 Gala Apples peeled cored and sliced

¾ cup chopped walnuts

4 Tbsp brown sugar

4 Tbsp salted butter

1 Tbsp all purpose flour

1 tsp cinnamon

Pastry

200 gr Puff Pastry (1 sheet)

1 egg

2 Tbsp water                    

2 Tbsp demerara sugar

Caramel Sauce

¼  cup brown sugar

½  Tbsp cornstarch

2 Tbsp water

3 Tbsp heavy whipping cream

1 Tbsp golden corn syrup

1 Tbsp butter

¼ Tsp vanilla

Optional: Powdered sugar for garnish

Roll the puff pastry onto a floured surface to form roughly a 25 x 25 cm area. Place the pastry onto a piece of parchment paper.

In a small bowl assemble the filling. Mix together the brown sugar, flour, cinnamon then toss the apples in this mixture. Pile the filling into the center of the puff pastry leaving 10 cm around the edges. Place the tablespoons of butter on the top of the apples.  Fold the sides of the puff  pastry up and around the apple filling. Mix together the egg and water and brush the puff pastry with the egg wash. Sprinkle the demerara sugar on the puff pastry.

Prepare the grill for indirect cooking. Preheat grill to medium temperature approx 350°F (176°C).

Place the galette on the parchment paper on the grill. Close the lid. Bake for approx  15-20 minutes until the pastry is golden.  Remove from grill and set aside to cool.

To prepare the sauce:

In a heavy saucepan mix together the brown sugar, cornstarch, water, whipping cream and corn syrup.  Bring to a gentle boil stirring for 2 -3 minutes.  Remove then add butter and vanilla. Stir again.

Drizzle the caramel sauce onto the galette and dust on powdered sugar.  Serve warm or cold.

Serves 4