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Apple & Dried Fruit Galette

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Tuesday, 20 March 2012
List of viewable recipes from "Weight Watchers One Pot Cookbook The Ultimate Kitchen Companion with Over 300 Recipes" by Deborah (ed) Mintcheff

Recipe from Weight Watchers One Pot Cookbook The Ultimate Kitchen Companion with Over 300 Recipes by Deborah (ed) Mintcheff (Wiley, 2011)


Serves 10 5 Points Plus PER SERVING

CRUST

  • 1¼ cups white whole wheat flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 3 tablespoons canola oil
  • 1 tablespoon cold unsalted butter, cut into pieces
  • 3-4 tablespoons ice water


FILLING

  • ½ cup pitted prunes, quartered
  • ½ cup dried apricots, quartered
  • ½ cup unsweetened apple juice
  • ¼ cup water
  • ¼ cup sugar
  • Pinch salt
  • 2 Golden Delicious apples, peeled, halved, cored, and cut into ½ -inch slices

TOPPING

  • 2 teaspoons fat-free milk
  • 1 teaspoon sugar

Image1 To make crust, combine fl our, sugar, and salt in food processor; pulse until blended. Add oil and butter; pulse until mixture resembles coarse crumbs. Pour 3 tablespoons of water through feed tube, pulsing just until dough forms. (If dough doesn't come together, add remaining 1 tablespoon water.) Shape dough into disk. Wrap in plastic wrap and refrigerate until firm, at least 30 minutes or up to 1 day.

2 To make filling, combine all filling ingredients except apples in medium saucepan; bring to boil. Reduce heat and simmer, partially covered, stirring occasionally, until fruit is softened, about 10 minutes. Add apples and cook, partially covered, stirring occasionally, until apples are softened and mixture is thickened, about 10 minutes. Remove saucepan from heat. Let cool 15 minutes.

3 Meanwhile, preheat oven to 375°F. Line large baking sheet with parchment paper.

4 On lightly floured work surface with a lightly floured rolling pin, roll dough into 13-inch round. Transfer to prepared baking sheet. Mound filling over crust, leaving 3-inch border. Fold edge of dough over filling, pleating it as you go around. Lightly brush edge of dough with milk and sprinkle with sugar.

5 Bake until filling bubbles slightly and crust is browned, about 35 minutes. Let cool 10 minutes. Slide galette with parchment onto wire rack. With metal spatula, separate galette from parchment; slip out parchment and discard. Let galette cool completely. Cut into wedges.

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Last Updated ( Tuesday, 20 March 2012 )
 
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