Step 1

Add your cold water, salt, white vinegar, and flour to the bowl of your stand mixer with the paddle attachment and mix to combine. You can also do this with a whisk and a large bowl or a food processor.

Step 2

Add the eggs to the flour mixture little by little while mixing on low until combined.

Step 3

Add in your cold butter and mix on low for about 1 minute or until it creates a sandy texture. Pro-tip: leaving chunks of butter in your dough will create a crunchier texture.

Step 4

Transfer your dough to a surface and push it together with your hands until it sticks together but don't over-mix it or the heat from your hands will melt the butter.

Step 5

Flatten the dough and then wrap the dough in plastic wrap and chill it in the refrigerator for 2 to 3 hours until hard. You want the butter to chill and get really firm again. Pro-tip: Make this dough up to 3 days ahead of time and keep it in the fridge.

Step 6

Peel and cut your apples into small cubes. You could also use apple slices if you want to make a design.

Step 7

Add the honey, sugar, and vanilla to a large saucepan.

Step 8

Cook the mixture over medium heat for about 3 minutes or until it reaches a light blonde color. If you want an extra rich flavor, you can substitute some of the honey and sugar for brown sugar.

Step 9

Add in your butter and apples and stir the mixture together.

Step 10

Cook over medium heat for about 10 minutes or until the apples are slightly soft and translucent. Don’t overcook the apples here, you want to avoid getting them too mushy when they bake later.

Step 11

Combine the cold water and cornstarch in a small bowl until it's smooth. Pro-Tip: Use equal parts of Clear Jel instead of cornstarch for a more translucent and shiny apple filling.

Step 12

Add the cornstarch mixture to the apples and mix.

Step 13

Cook the mixture for about one more minute, then remove it from the heat. It will continue to thicken as it cools.

Step 14

Pour the apple filling into a medium bowl and cover it with plastic wrap so it’s touching the surface of the filling. This is to prevent a film from forming over the surface of the filling.

Step 15

Refrigerate the apple filling for about an hour or until it’s cooled down to at least room temperature. This can be made ahead of time and refrigerated for up to a week or frozen for a month.

Step 16

Remove the paper label from the can of sweetened condensed milk.

Step 17

Place the can into a large pot and cover it with water. Make sure the can is completely submerged with about 1 inch of water over the top.

Step 18

Bring the water to a boil over medium-high heat and boil for about 2 1/2 hours. If some of the water has evaporated after about an hour, add more water to cover the can as needed. If you want lighter dulce de leche, boil for 2 hours, for richer and darker dulce de leche, boil for 3 hours.

Step 19

Remove the pan from the heat, and let the can cool in the water.

Step 20

Open the can and use your dulce de leche! This can last refrigerated in an airtight container for up to 2 weeks.

Step 21

Preheat your oven to 350°F and prepare a baking sheet with parchment paper.

Step 22

Take your cooled dough out of the refrigerator and divide it in half. Wrap and refrigerate one half while you roll out the other half.

Step 23

Form the dough into a circle with your hands.

Step 24

Lightly flour your work surface, and roll your dough out with a rolling pin to 1/8″ thick, about 7″ wide. Pro-Tip: Keep moving your dough while rolling it out to avoid it sticking to the table. Start in the center and work your way out towards the edges.

Step 25

Dust a 6″ circular ring with flour and cut your dough, then remove the excess. You can reuse this extra dough to make another galette. You can also make one big galette if you want using the same technique.

Step 26

Fold the edges of the dough to make a crust. Press the edge of the dough with your index finger, fold the dough over the top, and pinch.

Step 27

Press together the remainder of the dough, and repeat steps 3-6 with the other half of your dough to make a total of 6 galettes. You can also make smaller or larger galettes, just adjust your baking time.

Step 28

Carefully transfer the dough onto your prepared baking sheet and fill the center of the dough with the apple filling.

Step 29

Using a pastry brush, brush the edges of the crust with a little bit of heavy whipping cream to promote browning. Then sprinkle the edges with a little bit of sanding sugar (optional).

Step 30

Bake the galette for 40-45 minutes until the crust is golden brown and the apples are soft.

Step 31

Drizzle the top with some dulce de leche or caramel sauce and a scoop of vanilla ice cream or whipped cream. Serve the galette warm, each should serve about 2 people (really 1 hehe).