Apple, Cranberry and Pecan Galette

An elegant yet comforting dessert. If cranberries are not available, try substituting fresh blueberries; just stir them in when you add the toasted pecans, so they don’t bleed too much.

Apple, Cranberry and Pecan Galette

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Servings

8 people

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Ingredients

• 1 cup pecan halves
• 3 1/4 pounds tart apples
• 3 tablespoons melted coconut oil plus more for brushing phyllo
• 1/4 cup pure maple syrup plus more for brushing phyllo
• 1/4 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/4 cup maple sugar
• 1 1/2 cups cranberries, sorted and rinsed
• 5 sheets phyllo pastry dough defrosted

Ingredients 1 cup pecan halves 3 1/4 pounds tart apples 3 tablespoons melted coconut oil plus more for brushing phyllo 1/4 cup pure maple syrup plus more for brushing phyllo 1/4 teaspoon sea salt 1 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/4 cup maple sugar 1 1/2 cups cranberries, sorted and rinsed 5 sheets phyllo pastry dough defrosted

Servings 8 people Print Recipe

Instructions

1. Preheat oven to 350°. Spread pecans on a parchment-lined baking sheet; toast 7 minutes. Chop. Save parchment for baking galette.
2. Peel, core, and slice each apple into eight wedges. In a deep, wide sauté pan over medium-high heat, warm 3 tablespoons coconut oil. Add apples, 1/4 cup maple syrup, sea salt, cinnamon, and allspice. Stir to coat each apple wedge, cover pan, lower heat, and simmer 15 minutes. Remove cover, raise heat, and cook another 10 minutes or until apples are tender and liquid has cooked away. Stir in maple sugar and cranberries and cook until sugar dissolves, about 3 minutes. Stir in chopped pecans. Remove from heat.
3. In a small saucepan, melt a little more coconut oil. Lightly oil the base of a 9-inch tart pan and place it on a parchment-lined baking sheet. Cut phyllo sheets to make five 15-inch squares. Place 1 phyllo sheet on tart-pan base and brush with melted coconut oil. (Cover remaining sheets with a damp towel until ready to use.) Lay a second sheet of phyllo on top; again, brush with oil. Continue with remaining sheets. Be sure to brush the final sheet with oil.
4. Mound cooked apple mixture onto the dough in a circular shape. Fold up each dough corner to meet the apple filling. Draw up remaining edges and fold under about 1/4 inch, pleating as you go and forming a circular border about 1-1/2 inches wide. Brush phyllo with remaining melted oil and maple syrup. Bake galette until phyllo is puffed and golden brown, 35–45 minutes.