Ankersrum USA
 

Apricot and Pistachio Galette

Apparently today is National Apricot Day.  While we’re not sure why a summertime stone fruit is celebrated in the middle of winter, we nevertheless accepted the challenge and created this Apricot and Pistachio Galette with dried apricots.  With an orange flavored crust and a creamy cheesecake-like pistachio layer beneath the vanilla syrup soaked apricots, it is a delicious way to celebrate a random day in January.

From AnkarsrumUSA recipe developer, Carmi Adams:

The key to mixing up a pastry crust in the plastic whipping bowl is using frozen grated butter.  The dough for the crust can be made up to 2 days in advance.

Minimum mixing and grated butter yields a flaky crust.

 

Since dried apricots are used, they get simmered in a vanilla simple syrup to plump them up.

This can be made a day in advance.  Do not discard syrup, it will get reduced down and brushed on top of galette once baked.

 

For the cheesecake layer, the plastic whipping bowl gets put to use again, but with the balloon whisks this time.

For a smooth filling, make sure the cream cheese is room temperature.

 

When it is time to assemble galette, lightly dust a large piece of parchment paper with flour.

I find it easiest to roll the dough out on a large piece of parchment that can be placed right on a baking sheet.

 

Spread the cream cheese filling on the dough, leaving a border around the edge.  Top with apricots (reserving syrup).  Fold edges over filling.  Brush crust with beaten egg.

It is important to make sure the crust is securely folded up and over the filling: the cream cheese layer will puff and expand as it bakes, pushing the crust open a bit.

 

Bake until top is lightly browned.

While galette is baking, take reserved syrup from apricots and simmer until the consistency of honey.

 

Brush syrup over galette and let cool at least 20 minutes before cutting into.

 

This galette can be served warm or at room temperature.  Leftovers are best stored in the refrigerator because of the cream cheese.  Please let us know if you have any questions or comments.  Happy baking and happy National Apricot Day!

Apricot and Pistachio Galette

Prep Time: 30 minutes

Cook Time: 1 hour

Inactive Time: 4 hours – overnight

 

Crust:

115 g. (8 Tbsp.) unsalted butter

240 g. (2 cups) all-purpose flour

4 g. (1 tsp.) kosher salt

14 g. (1 Tbsp.) granulated sugar

2 g. (1 tsp.) fresh orange zest

120 g. (1/2 cup) ice cold water

Apricots:

255 g. (9 oz. / 1 1/2 cups) dried pitted apricots

240 g. (1 cup) water

57 g. (1/4 cup) granulated sugar

7.5 g. (1 1/2 tsp.) vanilla bean paste or extract

Filling:

230 g. (8 oz.) cream cheese, room temperature

1 large egg, room temperature

114 g. (1/2 cup) granulated sugar

65 g. (1/2 cup) chopped lightly salted shelled pistachios

beaten egg for egg wash

 

For crust:

Place the butter in the freezer for 30 minutes and then grate.

Add the flour, salt, sugar and zest to the plastic whipping bowl with the single wire whisks.  Whisk together on medium-low speed (2 o’clock).

Add in the grated butter and mix until texture is like very coarse sand, with some smaller butter clumps here and there.

Add in the water, keeping back about 1 Tbsp.  Mix on lowest speed until barely combined.  If extremely crumbly and a little dry looking, add remaining water.  A little bit of crumbliness is fine.

Turn mixture out onto a clean work surface and shape into a disc.  Wrap in plastic wrap or place in a covered container and refrigerate for at least 4 hours and preferably overnight.

For apricots:

Combine the apricots, water and sugar in a medium saucepan.  Bring to a simmer over medium-low heat and let simmer for 15 minutes.  Remove from heat and stir in vanilla bean paste.  Let cool completely.  Can be made a day in advance.  Store apricots in syrup until ready to use.  Do not discard syrup.

For filling:

In the plastic whipping bowl with the balloon whisks, beat the cream cheese and sugar on high speed (6 o’clock) for 4 minutes, stopping and scraping down sides halfway through.  Add in the egg and beat another minute.  Turn speed down to medium low (2 o’clock) and mix in pistachios.

Preheat oven to 375º F.

Lightly flour a large piece of parchment paper.  Roll out chilled dough into a circle, approximately 13 inches in diameter.  Carefully lift up parchment paper and place onto a baking sheet.

Spread filling over crust, leaving a 1-inch border around the edges.  Take apricots out of syrup and arrange on top of cream cheese filling.  Do not discard syrup from apricots.

Fold edge of dough up and over filling.  Brush crust with beaten egg.

Bake for 1 hour, until top is starting to brown.

While galette is baking, simmer syrup from apricots of medium low heat until the consistency of honey, approximately 3-5 minutes.

Once galette is finished baking, brush top with reduced syrup and let cool for at least 20 minutes before slicing into.  Can be served warm, room temperature or cold.  Store leftovers in a covered container in the refrigerator.

 

Yield: 1 large galette, 10-12 servings

Cook’s Notes on substitutions:

-all-purpose flour can be substituted with whole wheat pastry flour or a gluten-free measure-for-measure flour.

-If using gluten-free flour, it is often necessary to add more flavor into the recipe.  An extra pinch of salt in the crust is recommended.

-If milling whole grain flour at home, a soft wheat is preferable for pastry crust.

-Sugar alternatives such as Sucanat with honey (aka honey granules) or coconut sugar can be substituted for regular sugar.

-When swapping out flours and sugars, it is important to remember that the texture and structure (and sometimes the flavor) of the galette will slightly vary from the original recipe.

 

 

 

 

 

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.