Apple, Cranberry and Pecan Galette
Servings
8people
Servings
8people
Ingredients
  • 1cup pecan halves
  • 3 1/4pounds tart apples
  • 3tablespoons melted coconut oilplus more for brushing phyllo
  • 1/4cup pure maple syrupplus more for brushing phyllo
  • 1/4teaspoon sea salt
  • 1teaspoon ground cinnamon
  • 1/8teaspoon ground allspice
  • 1/4cup maple sugar
  • 1 1/2cups cranberries, sorted and rinsed
  • 5sheets phyllo pastry doughdefrosted
Instructions
  1. Preheat oven to 350°. Spread pecans on a parchment-lined baking sheet; toast 7 minutes. Chop. Save parchment for baking galette.
  2. Peel, core, and slice each apple into eight wedges. In a deep, wide sauté pan over medium-high heat, warm 3 tablespoons coconut oil. Add apples, 1/4 cup maple syrup, sea salt, cinnamon, and allspice. Stir to coat each apple wedge, cover pan, lower heat, and simmer 15 minutes. Remove cover, raise heat, and cook another 10 minutes or until apples are tender and liquid has cooked away. Stir in maple sugar and cranberries and cook until sugar dissolves, about 3 minutes. Stir in chopped pecans. Remove from heat.
  3. In a small saucepan, melt a little more coconut oil. Lightly oil the base of a 9-inch tart pan and place it on a parchment-lined baking sheet. Cut phyllo sheets to make five 15-inch squares. Place 1 phyllo sheet on tart-pan base and brush with melted coconut oil. (Cover remaining sheets with a damp towel until ready to use.) Lay a second sheet of phyllo on top; again, brush with oil. Continue with remaining sheets. Be sure to brush the final sheet with oil.
  4. Mound cooked apple mixture onto the dough in a circular shape. Fold up each dough corner to meet the apple filling. Draw up remaining edges and fold under about 1/4 inch, pleating as you go and forming a circular border about 1-1/2 inches wide. Brush phyllo with remaining melted oil and maple syrup. Bake galette until phyllo is puffed and golden brown, 35–45 minutes.