I bought myself a new toy in honor of launching my blog: a Cuisinart food processor. My old cheap one languished in my cupboard for about eight years until recently when I tried to use it again. Tried would be the operative word.
My goal was simple. I need to crush Oreo cookies into crumbs. Easy peasy.
Oreos in the container. Check.
Lid firmly on the container. Check.
Press pulse. Uh-oh.
Crumbs flew everywhere. On my counters. On me. Everywhere but in the bowl. My processor had a weird side chute that apparently had it’s own lid. Oops.
I did what any reasonable person would do. I stood in the kitchen sputtering non-repeatable words until finally retreating to my bedroom to take a nap, hoping it was a nightmare. It wasn’t. But it was the end of my food processor. The needed lid had disappeared, thus making it unusable. Farewell Oreo-spewing food processor – I won’t miss you.
Now onto this beauty. I poked at it. It didn’t poke back. I promised to use it frequently. It promised to not spew over my counters. Or me. Excellent.
I decided my first recipe using my new food processor would be an apple galette. It is amazing with a tender, flaky crust topped with cinnamon-spiced apples. It’s a perfect dish to welcome Fall.
Adapted from Zoom Yummy
For the pastry:
- 2 cups all-purpose flour
- 1 teaspoon kosher salt (if using regular table salt use half the amount)
- 2 teaspoons sugar
- 1 cup cold butter, diced
- 1 teaspoon vinegar
- 1/2 cup milk
For the filling:
- 4 large apples; peeled, cored and cubed
- 1/2 cup butter
- 4 tablespoons sugar
- 2 teaspoons cinnamon
- Preheat over to 350 degrees. Line 2 cookie sheets with parchment paper.
To make the pasty:
- Combine flour, sugar and salt in food processor.
- Add cold diced butter to flour mix. Pulse until butter is the size of peas.
- Add vinegar and milk (I started with half the milk and added as needed).
- Pulse until dough pulls away from the side.
- Remove from container and shape into a disk. Cut into 8 equal pieces. Wrap in plastic and refrigerate until needed.
To make the filling:
- Melt butter in a skillet.
- Add sugar to melted butter. Stir for a couple of minutes.
- Add diced apples to skillet.
- Cook until tender, about 5 minutes. Stir frequently.
- Roll out each disk into a circle on a well-floured surface.
- Pat off excess flour and place on the cookie sheet
- Place a couple spoonfuls of apple mixture in the center of each crust, leaving a 1 inch edge
- Fold crust over and crimp, leaving the center exposed
- Brush with butter
- [optional] Dust crust with cinnamon sugar
Bake for 30 minutes until crust is golden brown. Makes 8 galettes.