Name: Chocolate Apple Galette
Prep time: 1 h
Cook time: 1 h
Yield: 12
Ingredients: Flour - 200 gram; Cocoa - 30 gram; Powdered sugar - 50 gram; Chicken egg - 1 PC.; Butter - 110 gram; Cottage cheese - 250 gram; Sour cream - 100 gram; Powdered sugar - 40 gram; Egg yolk - 1 PC.; Lemon - 1 PC.; The apples - 3 PC.; Vanilla sugar - 10 gram

Ingredients for - Chocolate Apple Galette

1. Dough Flour 200 gram

2. Dough Cocoa 30 gram

3. Dough Powdered sugar 50 gram

4. Dough Chicken egg 1 PC.

5. Dough Butter 110 gram

6. Filling Cottage cheese 250 gram

7. Filling Sour cream 100 gram

8. Filling Powdered sugar 40 gram

9. Filling Egg yolk 1 PC.

10. Filling Lemon 1 PC.

11. Filling The apples 3 PC.

12. Filling Vanilla sugar 10 gram

How to cook deliciously - Chocolate Apple Galette

1 . Stage

Mix the sifted flour and cocoa with powdered sugar.

2 . Stage

Add chopped butter and egg, make a crumb with your fingers, if the crumb is dry, add one spoonful of water or milk.

3 . Stage

Pour the crumbs on the table and knead the dough. Wrap it in clingfilm and put it in the refrigerator for now.

4 . Stage

Peel the apples, remove the middle and cut into slices. Pour cold water with the juice of half a small lemon.

5 . Stage

Mix the cottage cheese with powdered sugar, vanilla sugar, sour cream and egg yolk.

6 . Stage

Grate the zest of the remaining half lemon, squeeze out a spoonful of juice and mix with the curd. Test for sugar, add sugar and juice to taste if necessary.

1. Stage. Chocolate Apple Galette: Grate the zest of the remaining half lemon, squeeze out a spoonful of juice and mix with the curd. Test for sugar, add sugar and juice to taste if necessary.

7 . Stage

Place the dough on a silicone mat or baking paper and roll out into a circle through clingfilm.

8 . Stage

Trim the rough edges with a knife, put the cottage cheese filling in the middle and spread it out, leaving the edges empty, about 5-6 cm. Place the apple slices on top of the curd. The edges of the taesta carefully fold inward. Transfer the loaf and the paper on which the dough was rolled out to the baking tray.