Apple Pecan Galette

Apple Pecan Galette

We have never celebrated Valentine’s Day in our house, aside from a few gifts to our daughter when she was younger. But for those millions of others that do, perhaps this rustic yet eye-appealing galette will touch someone’s heart for Valentine’s dessert! I’ve been on a bit of an apple kick lately, seeing as apples seem to be one of the few decent items I can pick up in the produce aisle in the middle of winter. (We haven’t really had winter here this year, but that’s another story.)

Since I’m also the least likely person to ever attempt my own pastry-making, I of course cheated and used a store-bought pie crust, which I balled up and rolled out into the rustic crust for the galette. For those of you more skilled in this department, feel free to make your favorite pie crust for this. Oh! And there is a surprise touch of brandy added to the applesauce base. Even better, there is no added sugar. Scrumptious!

Apple Pecan Galette

1 pie crust, thawed if frozen
1 cup sweetened applesauce
Lemon juice from lemon wedge (1/8 wedge)
Lemon zest from lemon wedge
1/2 teaspoon cinnamon, divided
2 teaspoons brandy
2 Gala or Honeycrisp apples
2 tablespoons honey
1/2 teaspoon vanilla
Heaping 1/4 cup chopped pecans
1 small beaten egg for egg wash

On parchment paper, roll out the pie crust in an oblong shape to the largest possible even thickness. Use a little flour if necessary. Place on baking sheet and chill while you make the filling.

Rustic Galette Crust

In a small saucepan, add the applesauce, lemon juice and zest, 1/4 teaspoon of the cinnamon, and brandy. Stir and bring to a simmer, the continue to simmer for about 20 minutes, stirring occasionally, until it’s reduced quite a bit.

Applesauce Brandy Filling

Meanwhile, preheat the oven to 400 degrees and prepare the rest of the filling. Core the apples, then slice thin. No need to peel! In a bowl, combine the the apple slices, honey, vanilla, and the other 1/4 teaspoon of cinnamon. Stir until evenly coated.

Applesauce Pecan Layer

Spread the applesauce mixture over the pie crust, leaving about an inch border. Sprinkle the chopped pecans over it. Starting from the middle, fan the apple slices in concentric circles.

Apple Layer

Fold the edges of the crust over, then brush the egg wash over the exposed pie crust.

Galette Ready to Bake

Bake for 30 minutes until apples are tender and crust is golden brown. Serve immediately, or at room temperature. I enjoyed it immensely with vanilla ice cream!

Apple Pecan Galette

Download and Print this Yummy Recipe!

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Fried Cinnamon Apple Chimichangas

Fried Cinnamon Apple Chimichanga

My teenage daughter asked if she could make these about a week ago. She showed it to me online, and I said that was fine, so we went and bought the ingredients. She’s discovered Pinterest, and while most of her browsing is on nail and fashion boards, she does browse the foodie boards here and again and glommed onto this recipe and pinned it. As we started making it for our Sunday dinner dessert, she said, “Mom? Can you put these on your blog?” Wow, I didn’t think she even read it or had one iota of interest in this site of mine. Now I’ve probably completely embarrassed her by saying all that, but oh well. So here you have these incredibly delicious, incredibly oil-splattering messy but oh so good dessert (or breakfast — hey they have apples!) Chimichangas. They really were not that hard to make and the process took probably an hour total if you don’t include the cooling time of the filling. It’s just that when you have an inexperienced cook/fryer who needs assisted a lot, making them does take a while longer. If you know how to roll up a burrito and fry food, then you’re good to go. Just a note, the original recipe said this will make 8 to 10 Chimichangas using small flour tortillas. We ended up with 17 of them! Either our apples were really big or our tortillas were really small, or maybe both. I’m going to try to freeze some or take some to work for my office mates, if my daughter and husband don’t polish them all off soon.

Fried Apple Chimichangas
Adapted from Juanita’s Cocina, recipe here: Apple Cinnamon Dessert Chimichangas

For the filling:
1 1/2 to 2 cups water
1/4 cup cornstarch
3/4 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice
4 apples, any kind, cored and chopped bite-sized (We used 2 Fuji and 2 Granny Smiths)

Apple Filling

In a large skillet or saucepan, mix the all the filling ingredients except the apples and bring to a boil. Cook for about 3 to 5 minutes until the mixture becomes really thick. Add the chopped apples, cover, and reduce to a simmer, stirring occasionally until the apples are tender. The original recipe called for 10 minutes or so, but ours took closer to 20 minutes. I’m sure that was due to our high altitude. We also had to add an extra half cup of water to the mixture partway through to compensate for the longer cooking time. Once the apples are tender, set the mixture aside until cool. At this point dinner was ready so we let it sit through dinner and that clean up, which was about a half hour.

For the Chimichangas:
8-17 small flour tortillas (sorry for the wide range! Just get a 20-c0unt or more package)
1/2 cup sugar
1 tablespoon cinnamon
Oil for frying

First assemble your Chimichangas by spooning  some filling in the top third half of the tortilla. I’m laughing now because that’s how I taught my daughter to do it, and the original instructions say the bottom half. I wonder if it’s easier the other way? I don’t know, that was just how I instinctively did it. Anyways, flip in the sides of the tortilla partway over the filling then start rolling top-down, making sure the sides stay tucked in. This part was one of our issues, as daughter had a hard time keeping the sides tucked in as she rolled. I do think a majority of our splatter mess was due to the filling leaking out.

Platter of Fried Apple Cinnamon Chimichangas

Once they are all assembled, now add the rest of the sugar and cinnamon to a wide bowl or plate and mix up, then set aside. Next, add about a quarter inch of oil for frying in a large heavy bottomed or deep cast iron skillet. We used plain vegetable oil. Heat it until medium-hot. (I don’t use a temperature gauge, I use the old-fashioned trick of sticking the tip of a wooden chopstick to the bottom of the pan. If it sizzles and bubbles right off the bat from the bottom, then it’s ready.)  Using tongs, lower two to four Chimichangas into the hot oil one at a time. My daughter could only handle frying two each batch as the splatters freaked her out, so that took us a bit longer too. We did use a splatter screen! Let them fry for maybe 30 seconds per side (really!) then move them off to drain on a paper towel once golden brown. Some were done more than less than others but don’t fret, it’s all good. Don’t let them sit too long or the sugar coating won’t stick! Roll each one around in the cinnmamon sugar mix while still moist, then put on another plate while you fry and coat the rest. Once done, feel free to sprinkle more cinnamon sugar over the top, and do eat them while warm! I will have to experiment on the best way to warm them up. Toaster oven? Microwave? Not sure yet as of this writing. I hope you have a chance to enjoy this dessert, as I don’t post many at all here. I’m a savory kind of gal, but one of these really hit the spot after dinner! And if you think flour tortillas would not be crispy or too floury tasting for this, well you have another think coming. I was amazed!