Rustic Currant Apple Gallette Recipe

Name: Rustic Currant Apple Gallette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/2 tablespoons currants, divided; 5 tablespoons white light rum, divided; 2 medium-sized Honey Crisp apples, peeled, cored and cut into 1/4 inch thick slices; 2 tablespoons light, reduced-fat butter or buttermilk-based spread; 1 teaspoon cinnamon; 1/4 teaspoon freshly grated nutmeg; Crust:; 6 sheets phyllo dough, thawed if frozen, eight inches in diameter; non-stick butter-flavored cooking spray; Garnish:; Spritz of prepared sugar-free whipped heavy cream; mint leaves

Servings: persons

1 1/2 tablespoons currants, divided
5 tablespoons white light rum, divided
2 medium-sized Honey Crisp apples, peeled, cored and cut into 1/4 inch thick slices
2 tablespoons light, reduced-fat butter or buttermilk-based spread
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Crust:
6 sheets phyllo dough, thawed if frozen, eight inches in diameter
non-stick butter-flavored cooking spray
Garnish:
Spritz of prepared sugar-free whipped heavy cream
mint leaves

1
Preheat oven to 375 degrees F.
2
Soak the currants in 2 tablespoons of the rum; set aside.
3
Prepare the apples and heat the low-fat butter in a small skillet over medium heat; saute the apples until just beginning to soften, about 5 minutes. Add the cinnamon, nutmeg and rum and saute another 3 minutes. Set aside.
4
Take an 8 inch pie plate or the inside of an 8 inch springform pan and set it on top of the 6 slices of phyllo dough. With a sharp knife, trace the diameter and remove the excess dough. Cover the dough, which is now 8 inches in diameter, with a piece of plastic wrap and then a wet towel to keep from drying out.
5
Put a sheet of parchment paper on a baking sheet and place the first sheet of phyllo dough in the center. Spray it with the butter-flavored cooking spray. Do this with the remaining pieces of phyllo dough until all six are piled onto the baking sheet.
6
Leaving a 1/2 inch-3/4 inch area around the outside of the phyllo dough circles, place the apple mixture into the center of the dough. Take half of the currants which have been soaked in the rum and sprinkle them over the apple mixture. Fold the gallette crust twice to form a rim around the apple mixture. Bake 25 minutes or until the crust is just beginning to brown. Cool. When ready to serve, divide the gallette in half, placing each half on a dessert plate. Spritz each half lightly with the prepared cream, sprinkle on the remaining currants and add sprigs of mint leaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 tablespoons currants, divided, 5 tablespoons white light rum, divided, 2 medium-sized Honey Crisp apples, peeled, cored and cut into 1/4 inch thick slices, 2 tablespoons light, reduced-fat butter or buttermilk-based spread, and more.

Yes, Rustic Currant Apple Gallette falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rustic Currant Apple Gallette

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