Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1 1/2 sheets (25cm) ready rolled puff pastry

  3. 3 medium granny smith or pink lady apples, cored, very thinly sliced

  4. 1/4 cup (30g) almond meal

  5. 2 tablespoons lemon juice

  6. 1/4 cup (55g) brown sugar

  7. Cinnamon ice-cream

  8. 1 1/2 litre ctn vanilla ice-cream, softened

  9. 2 teaspoons ground cinnamon

  10. Maple butterscotch

  11. 1 cup (250ml) thickened cream

  12. 1/2 cup (100g) brown sugar

  13. 2 tablespoons maple syrup

  14. 50g butter, chopped

Instructions Jump to Ingredients ↑

  1. To make the cinnamon ice-cream, place the ice-cream in a large glass bowl. Add the maple syrup and cinnamon and use a metal spoon to gently fold until well combined. Spoon into the ice-cream carton and return to the freezer for 4 hours or until firm.

  2. Preheat oven to 220C. Line an oven tray with baking paper. Use a 12.5cm round pastry cutter to cut 6 discs from the pasty. Place on the lined tray. Sprinkle with almond meal. Place the apple slices in a large bowl. Drizzle with lemon juice and sugar and gently toss to combine. Arrange the apple slices over the pastry discs. Bake in preheated oven for 12-15 minutes or until pastry is golden brown and puffed and apple is caramelized.

  3. Meanwhile, to make the maple butterscotch sauce, combine the cream, sugar, maple syrup and butter in a large frying pan over high heat. Cook, stirring, for 3-5 minutes or until sauce thickens. Remove from heat.

  4. Place apple galettes on serving plates and top with a scoop of ice-cream. Drizzle with butterscotch sauce and serve immediately.


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