Easy Apple Galette
1 puff pastry sheet, thawed
4 granny smith apples, peeled, cored, VERY thinly sliced
1/2 cup coconut sugar
Pinch, sea salt
1/8 teaspoon cinnamon
2 tablespoons Kerrygold butter, cold and diced
1 teaspoon coconut sugar for sprinkling on crust (optional)
1/4 cup apricot preserves
1 tablespoon calvados (or water)
Preheat oven to 400°F.
Unfold the thawed puff pastry, pressing any cracked seams together with wet fingers. Place on a baking sheet lined with parchment paper.
Toss the sliced apples with the sugar and spices, then arrange overlapping apples slices on the puff pastry. Dot with butter. Mix an egg with a bit of water and brush over the exposed pastry crust edges.
Bake for about 15 minutes, rotating once. The galette is done when the crust is puffed up and golden brown and the apples are tender.
Thin the apricot preserves with calvados and microwave for 20-30 seconds. Stir. While the galette still hot, brush with apricot & calvados mixture, and serve.