Apple galette with cinnamon cream cheese

Ingredients

Galette dough:

• 1 stick butter cut into cubes
• 1.5 cup flour
• 1 teaspoon kosher salt
• 1/4 cup sour cream
• 2 tablespoons lemon juice
• 1/4 cup ice cold water

Filling:

• 8 oz cream cheese at room temp
• 1 teaspoon cinnamon divided
• 1/4 cup sugar, divided
• 1 tablespoon vanilla
• 1 teaspoon corn starch
• 4 granny smith or pink lady apples, peeled and sliced thin

Glaze:

• 1/2 cup powdered sugar
• 1 teaspoon apple quintessence
• 1 T + 1 teaspoon water
• 1 egg yolk and a splash of water for a wash
• dusting of granulated sugar for the crust

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Preparation

• Make pastry dough by putting the flour and diced butter in a bowl and freezing for 30 minutes. Remove from freezer and place in the work bowl of a food processor.
• Pulse 10 times in 1 second bursts. Mix the wet ingredients together and add to the dry. Pulse 7 to 10 more times, 1 second bursts.
• Pour the dough out onto plastic wrap and form into a disc. Cover with plastic and refrigerate for 1 hour minimum.
• Roll dough out to a large circle, transfer to a parchment paper lined baking sheet. Mix cream cheese, 2 tablespoons sugar, 1/2 teaspoon cinnamon and vanilla together until very smooth.
• Spread on top of dough leaving 2-3 inches on the edges to form the crust. Toss apples in remaining sugar, cinnamon and corn starch.
• Top with apples in a decorative spiral pattern. Fold galette edges up around apples. Paint edges of dough with egg yolk and water wash and sprinkle with sugar.
• Bake at 350F for 30 minutes or until golden brown & bubbly. Make glaze, mix glaze ingredients together in a microwave safe bowl and cook for 30 seconds, stir well.
• Cook in 5 second pulses, stirring after each heat cycle, until the glaze turns transparent and its difficult to cook a full 5 seconds with out it overflowing the bowl.