King cake with candied apples and cinnamon
Add variety to your holiday meals with this easy recipe for galette des rois with candied apples and cinnamon. An original, ultra-crispy, and deliciously fragrant alternative to Calvados, best enjoyed warm!
Ingredients · Servings 8 people
- 1 Granny Smith apple (they go well with the acidity of the sugar)
- 2 ready-made puff pastry sheets, all butter, or 600g of pastry if you make it yourself
- 100g butter
- 100 g granulated sugar
- 1 tbsp ground cinnamon
- 5 cl Calvados (alcohol)
- 1 tbsp liquid honey
- 1 egg unit
- 1 bean unit
Method · 15 min
- Peel the apples, cut them into 12 slices each - in a pan, melt the butter with the sugar, add the cinnamon, the honey, stir well and add the apples, the calvados, bring to a boil and flambé - cook gently for about 25 minutes checking the cooking - the apples should be very lightly caramelized and candied - let cool.
- Take a disc of dough, lift it several times, and let it fall back onto the work surface so that the dough doesn't shrink during baking but rather on the work surface. If you need to roll it out (a block of dough you made yourself), dust the work surface with powdered sugar instead of flour (the crispness of the pastry will be significantly improved) and cut out two 24 cm diameter discs using a plate as a template. Arrange the apples in a rosette pattern, leaving a wide enough border to seal the other disc of dough. Pour over the remaining cooking juices and add the fava bean. Brush the entire edge of the pastry with water.
- Cover with the other pastry disc and press firmly around the edge to seal - brush with beaten egg - place in the freezer for 1 hour.
- Preheat your oven to thermostat 8 - take out your galette and brown it a second time - make a design on top with the tip of a small knife (without piercing the dough) - put in the oven and lower it to 210° (gas mark 7) for about 20 minutes.
- Liquid honey 1 tbsp.
- Egg 1 unit
- Bean 1 unit
