Alouette Cheese And Apple Galette Recipes

Steps:

• Pre-heat oven to 400º F.
• Place piecrust on a parchment lined cookie sheet.
• Spread Alouette Cheese in center of piecrust to within 2 inches of edge.
• Peel, core and thinly slice apples and arrange in a spiral pattern on top of the cheese.
• Combine pecans and brown sugar in a small bowl and sprinkle on top of apples. Top with 3 tablespoons of the butter cut into small pieces.
• Fold up the 2 inch edge of piecrust over the apples easing in the extra dough. Melt remaining 1 tablespoon of butter; brush on folded edge of pie crust.
• Bake for 15 minutes at 400º F. Reduce oven temperature to 350º F and bake for an additional 25-30 minutes until crust is golden and apples are tender.
• Remove from oven and let cool for 10 minutes. Slice into wedges and serve warm or at room temperature.

Steps:

• Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
• Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
• Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

Steps:

• For the galette: Position a rack in the center and preheat the oven to 375 degrees F. Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and sprinkle with the salt. Saute until almost tender, tossing occasionally, about 10 minutes. Remove the skillet from the heat. Whisk the sugar, spices and arrowroot in a small bowl until no cornstarch lumps remain. Sprinkle the spiced sugar and lemon juice over the apples in skillet, and toss to blend. Cool to lukewarm.
• Place a large sheet of parchment paper on the work surface. Unfold the pastry sheet on the parchment and sprinkle both sides lightly with flour. Roll out the pastry to 12-inch square, lifting, turning and sprinkling with more flour to keep from sticking. Cut off the corners (with a rounded cut), making a 12-inch-diameter pastry round.
• Brush the pastry all over with some beaten egg. Starting 2 inches in from the edge (to leave wide border), arrange the apple wedges close together in a circle on the pastry. Arrange the remaining apples in a smaller circle in center (ends may overlap first ring of apples). Fold the pastry border partially over the filling, pleating the pastry in loose folds. Brush the folded-up pastry border with some beaten egg. Slide the galette with the parchment onto a heavy baking sheet. Scrape the juices from the skillet over the apples. Bake galette until pastry edge is deep golden brown, 30 to 35 minutes.
• Meanwhile, make the topping: Toss the goat cheese, almonds and cherries in a medium bowl until evenly distributed (the cheese should remain in distinct pieces). Chill until ready to use.
• Remove the galette from the oven. Sprinkle the topping evenly over the filling. Return the galette to the oven and bake for 5 minutes longer to soften the cheese and cherries. Cool 20 minutes and serve warm, or cool for 2 hours to serve at room temperature.

Steps:

• Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
• Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F.
• Mix cooked macaroni, Alouette ® Savory Vegetable soft spreadable cheese and milk.
• Pour macaroni mixture into buttered casserole dish.
• In a separate bowl mix Parmesan , bread crumbs and parsley.
• Sprinkle on top of casserole.
• Bake in 350 degree F oven for 25 - 35 minutes until bubbly and golden brown.
• Serve as an appetizer, entree or side dish.