Galette applepie with Fresh Myzithra cream

INGREDIENTS

FOR GALETTE:

250gr flour for all purposes

125gr butter

1 spoonfull sugar

1/4 cup of cold water

FOR THE FILLING:

400gr Fresh Myzithra Kalogeraki

200ml full fat cream (35% fat)

200gr sugar milk

9 spoonfulls powdered sugar

2 red apples

2 sour apples

1 cup of sugar

1 spoonfull cinammon

60gr butter

100gr ginger

IMPLEMENTATION

Prepare the dough for galette, if you want you may prepare it the day before and have it ready in fridge. In a bowl mix the flour with sugar, add the butter (cold in small cubes) and knead it. Then add the water gradually and continue kneading with hands softly. Cover it with a membrane and put in fridge for at least 1 hour.

In the meantime prepare the cream. Whisk in a bowl the milk cream with 2 spoonfulls powdered sugar to make the whipped cream.

In another bowl whisk in mixer Fresh Myzithra Kalogeraki, the rest of the powdered sugar (7 spoonfulls) and the sugar milk. When ready add the whipped cream with a mariz to have a smooth cream. Put in fridge for a while (until the galette is ready).

Slice the apples finely (with or without the peel, it's up to you). In bowl add the 1 cup of sugar together with cinammon and the butter and mix.

Add the dough in between two greaseproof papers and open it in a round shape very fine. Put it on a baking pan (keep only the below greasproof paper)

Add the cream in the center of your dough (leave the round part empty in order to fold it inside).

On top of cream put the apple slices creating a round (helical) shape.

Peel off the ginger and grate it on top of apples (if you like ginger!)

Bake in a preheated oven in 180C for around 1 hour until the apples are ready.