Rosewater Pistachio Apple Galette

Preparación

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Peel, core, and thinly slice the apples. Place them in a bowl and toss with lemon juice, 30g of the sugar, rosewater, and ground cinnamon. Set aside.

3. 3

   On a lightly floured surface, roll out the puff pastry sheet to a 30cm (12-inch) circle. Transfer it to the prepared baking sheet.

4. 4

   Arrange the apple slices in the center of the pastry, leaving a 4cm (

5. 5

   5-inch) border all around.

6. 6

   Fold the edges of the pastry over the apples, pleating as you go, to create a rustic edge. The center will remain exposed.

7. 7

   Melt the butter and brush it over the apples and the pastry edges. Sprinkle the remaining 20g sugar over the apples and pastry.

8. 8

   Roughly chop the pistachios and sprinkle them over the apples.

9. 9