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1
Preheat oven to 400u00b0F.
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2
Thaw 1 sheet of puff pastry, about 30-40 minutes. Once thawed, unfold. If it cracks, press the seams together with wet fingers.
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3
Place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips.
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4
Halve apples, core>with melon-baller, peel apples. Slice into thin half moons. Place into a bowl. NOTE: *It is important to slice them thin or the pastry sheet will be done before the apple bake tender.
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5
Combine sugar and spices. Pour over the apples and toss to coat.
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6
You will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around.
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7
Overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. Dot apple slices with butter.
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8
Make egg wash (mix egg and water together) and brush over the exposed pastry crust.
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9
Bake for about 15 minutes. Rotate once during baking. If the crust is puffed up and golden brown and apples tender, it's done.
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10
Meanwhile -- In a glass bowl add the calvados to the apricot preserve. Warm in the microwave for 20-30 seconds and stir. Warm a bit longer if necessary to thin.
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11
While the galette still hot, brush with apricot & calvados mixture.
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12
Serve warm with a small scoop of vanilla ice cream.
