1/2 puff pastry dough...recipe is on this blog
3 golden apples, (I am making with pears and some with apples)
2 T butter, slightly melted
6 t sugar
Preheat conventional oven to 425 or 400 for convection
Dust work table with bread flour.
Roll dough into a 6x18" rectangle.
do two book folds
roll dough into a 12x12" square
Cut out 6" round disk, 4 1/2" round. Place disk on parchment paper lined cookie sheet and place in the refrigerator.
Peel, core, and slice apples into 16 wedges each.
Remove pastry disk from fridge and place apple wedges on each round. Brush with melted butter and sprinkle with 1 tsp of sugar over the apples.Bake for 10-15 minutes conventional or 8-10 convection, or until pastry puffls up and browns and apples are tender.
While galettes cook make caramel sauce.
1 cup water
1 T corn syrup
1/2 cup cream, warmed.
2 T butter soft
1/2 t vanilla
Ina clean sauce pan pour water, sugar, and corn syrup.
Place pot over medium high heat and swirl until sugar is dissolved.
Brush down the sides of the pot with a wet pastry brush, place the lid on the pot and turn the heat to high.
when the syrup boils remove the lid, brush down the sides again and do not disturb.
When the sugar turns amber color, about 320 degrees, remove from heat and slowly pour in the heated cream.
When the cream is incorporated stir in the butter and vinalla when the butter is disolved into the sauce.
Brush caramel sauce on warm pastries and enjoy.
Keep in a tightly closed container in the fridge for one month, reheat in the microwave or double boiler.