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["Preheat oven to 425 degrees.", "Make the pastry dough. Place the flour, 2 teaspoons of sugar, salt and cold butter cubes into your KitchenAid(R) Stand Mixer fitted with the flat beater, and turn to speed 4. Mix the ingredients for 2-3 minutes, or until the butter is most broken down to pea-sized bits. With mixer on speed 2, drizzle the ice water in a slow, steady stream (in less than 15 seconds). When water is all added, immediately turn off the mixer, remove the bowl and gather the dough into your hands, gently kneading until the dough is smooth and no longer crumbly, but being careful not to overwork it. (You should see flecks of butter throughout.) Form into a disc, wrap in plastic, and place in the freezer to chill (at least 15 minutes) while you prepare the filling. (Place the baking sheet you'll be baking on into the freezer to chill, as well.)", "Make the apple noodles: Attach the Vegetable Sheet Cutter Attachment to your KitchenAid(R) Stand Mixer. Insert food holder into the center of one end of the apple and secure onto attachment. Insert food skewer through the apple, up to the first mark. Attach Noodle Blade and position a medium bowl under the blade to catch apple noodles. Turn Stand Mixer to Speed 2 and slowly position the blade against the apple to process. Once processed, pick out as much of the peel as you can without breaking the noodles. (You can pinch the ends of the noodles to break off the peel pieces, too.) Discard the peels and the cores. Drizzle the juice of 1 lemon over the bowl of apple noodles, and gently toss to evenly coat the apples in the juice. Then, mix the remaining 2 teaspoons of sugar with the cinnamon, and toss the apples in the sugar mixture. Set aside.", "Make the filling: Remove the Sheet Cutter Attachment from your stand mixer, attach the wire whip, and then whip together the cream cheese, 1/2 cup of white sugar, sour cream and egg. Set aside. (If not working on assembly immediately, put the filling in the refrigerator until ready to use.)", "Assemble the galette: Remove the chilled dough from the freezer and roll into a rough circle approximately 12""-14"" in diameter, and about 1/4"" thick. Gently place the disc of dough onto the chilled baking sheet, allowing sides to overhang the sheet. Carefully pour/spread the cream cheese mixture around the center of the disc being sure to leave an edge of approximately 2"". Working from center, begin with the longest apple noodles and, starting with a tight spiral at the center, twirl the noodles into a larger and larger spiral as you work towards the edge of the filling. Continue to spiral the noodles around each other, being careful not to press the noodles too deep into the filling; and, extend the spiral pattern as close to the edge of the cheese filling as possible. Once your longest noodles are used, begin incorporating the shorter noodle strands into the spiral design to give depth and texture. Then, for the smallest apple shreds, spread them evenly along the edge of the spiral design/cheese mixture where they'll be covered by the dough when dough is folded up.", "Fold the 2"" border of the dough over the filling, gently overlapping each fold and pleating/pinching the edges as you move until the entire edge is 'wrapped' in dough. Pinch to seal any cracks at the edges. Brush all exposed dough with egg wash and sprinkle with 1 teaspoon of white sugar; then, sprinkle the apples with a few shakes of cinnamon. Return galette to freezer for at least 15 minutes before baking.", "Bake in preheated oven for 30-35 minutes, or until crust is golden brown. Allow to cool for 10 minutes prior to slicing."]
