Galette aux Pommes: Apple Phyllo Pastry

Step 1: Cut up apples (I leave the skin on) into 1/2″ chunks and put into a bowl minus stems and seeds.

Step 2: Mix into the apples all the other stuff minus the phyllo dough and butter.

Step 3, “the hard part”: Lay out the phyllo dough two sheets at a time. Do like this:

Two sheets, brush with enough butter till wet, then two sheets, repeat, two more sheets, repeat … until you are done buttering it up. At this point, usually about 3/4 of the butter is now incorporated into the dough.

Step 4: Drop all of the apple mixture into the center and fold one corner in, then another. It’ll resemble a really rough-looking octagon in the end. And if you suck at origami, just try to fold in the corners enough so no liquid can escape.

Step 5: Place galette onto a baking sheet and sprinkle about a tablespoon of brown sugar over the top along with the rest of the butter.

Step 6: Bake in the oven for around 18 minutes, or until it looks sufficiently crunchy and browned.