2
Apples
medium-sized, peeled, cored and sliced thin
1/4 cup
Sugar
1/2 tsp
Ground Cinnamon
4 tsp
Unsalted Butter
melted and divided into 4 parts
Instructions
Line baking sheet with parchment paper; set aside.
In large bowl, beat butter and powdered sugar until light and fluffy. Beat in almond meal and white flour. Beat in 1 egg and almond extract; set aside.
On a lightly floured surface, roll out puff pastry to about 1/4-inch thickness. Using 6-inch pie plate cut out four circles of dough and transfer to prepared baking sheet.
Put about 3 Tbsp of almond mixture in center of each pastry round and spread out- leaving about 1/2-inch edge of pastry showing.
Beat remaining egg lightly and brush pastry edge with beaten egg. Place apples on top of almond mixture in a spiral leaving the pastry edge showing. Mix together granulated sugar and cinnamon; sprinkle evenly on top of apple slices. Drizzle 1 tsp of the melted butter on top of each galette.
Refrigerate galettes on baking sheet for 15 minutes. Bake at 375°F for 18 to 20 minutes or until golden brown and the pastry is puffed. Serve immediately.