autumn baking

Boiled Apple Cider (aka Apple Cider Syrup) takes everything yummy about apple cider and concentrates it to a thick syrup. It&#039;s easy to make, and gives you the secret ingredient you need to take all your apple treats to the next level of flavor!Adapted from King Arthur Baking

Easy Homemade Boiled Apple Cider Syrup

½ gallon apple cider (unfiltered and preservative-free, organic if possible)

flavorings (as desired, see Recipe Notes)

In a large heavy pot, bring the apple cider to a boil over medium-high heat. Reduce the heat to keep the cider at a simmer. You should see small bubbles.

Using a skewer, mark the level of the cider. Continue to mark the level on the skewer each hour.

Simmer the cider for about 3 hours, stirring every 30 minutes. Adjust the heat down slowly as needed as the cider is reduced so that it doesn&#39;t boil too fast. During the last hour of simmering, stir every 15 minutes, checking for doneness.

The cider will be ready when you stir it and dark copper-colored bubbles form, covering the entire surface. You can also check by using your skewer - the cider will boil down to about ⅛th of its original volume. Finally, if you smear a small amount on a plate, it should have the consistency of warm, runny honey. The cider will thicken as it cools, so don&#39;t over-cook it.

Once you&#39;ve achieved the right consistency, remove the boiled cider from the heat and strain it through a fine mesh strainer into a canning jar to remove any impurities. You should have about 1 cup of boiled cider.

Storage instructions: Let the jar cool to room temperature, then cover and store in the refrigerator. It should keep indefinitely.

This simple rustic apple tart is loaded with rich apple flavor and is encased in a crisp, buttery phyllo dough shell. An apple galette is an elegant phyllo dough dessert that&#39;s sure to impress!

Apple Galette Tart in Phyllo Dough

phyllo dough (defrosted)

apples (about 3 medium apples, see Recipe Notes)

water

sugar

boiled apple cider (homemade

lemon

cinnamon

apples (about 3 medium apples, see recipe Notes)

lemon juice

unsalted butter

ghee (clarified butter) (or melted butter, see Recipe Notes)

coarse sugar (for sprinkling)

apple jelly (for brushing, optional)

Make the applesauce: Peel and core the first 1 pound of apples, then cut them into 1-inch pieces (see the Recipe Notes for tips on preparing the apples). Zest a lemon with a microplane grater, then juice it and set the juice aside for later.

Bring the apples, water, ½ cup sugar, boiled apple cider, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes. Remove the lid and simmer until most of liquid is evaporated, about 5 to 10 minutes more.

Mash the apples with a potato masher or a fork to a coarse sauce (if you need to...mine kind of fell apart on its own), then set aside to cool while you prepare the sliced apples.

Assemble the galette: Preheat the oven to 400 °F. Line a half sheet baking pan with Silpat silicone mat or parchment paper.

Peel and core the other 1 pound of apples, then cut into ⅛-inch-thick slices. Toss the slices with the lemon juice and ⅓ cup granulated sugar.

Unfold the phyllo dough, then quickly cover with a sheet of plastic wrap and a lightly dampened clean kitchen towel to prevent it from drying out.

Place one sheet of phyllo lengthwise on the prepared baking pan and brush with the ghee. Place a second sheet of phyllo on top crosswise, then brush that sheet lightly with the ghee. Repeat until all 8 sheets are used.

Spread the cooled applesauce in center of the phyllo stack, leaving a 2-inch border, then top sauce with the sliced apples in a nice pattern, mounding slightly. Dot with the butter.

Turn the corners of the phyllo over to form an octagon and press them flat. Fold the pastry edge over the filling to form a rim, pleating the dough as necessary. Brush the top of the pastry rim with a last bit of ghee, then sprinkle the crust and filling with sugar.

Bake the galette in middle of oven until the phyllo pastry is golden and the apples are tender, about 20 to 22 minutes. Remove from oven.

If desired, melt the apple jelly in the microwave on HIGH for 20 to 30 seconds, then gently brush on the galette (you don’t want to break the phyllo crust). Allow the galette to cool on the Silpat until room temperature.

Once cooled, cut with a pizza cutter or a sharp knife. Enjoy!

Storage instructions: The baked tart can be stored at room temperature in an airtight container for 1 to 2 days (refrigerated for up to 5 days). Reheat at 375 °F for 5 to 10 minutes to crisp up the phyllo.

If you are making the tart for a special occasion in the more distant future, assemble the tart ahead and store it, unbaked and wrapped, in the refrigerator. Bake it before serving. You can also freeze it unbaked. Bake it from frozen, adding about 10 minutes baking time.

Make-ahead instructions: The applesauce can be made 3 days ahead and chilled, covered.

I’m Happy to be the first to review your recipe! I needed to use the phyllo dough on my fridge and I’m happy I chose this recipe! 

The apple sauce is to die for! The phyllo dough is not too hard to handle for this recipe, specially if you don’t typically work with phyllo dough. I will remake this recipe, and the apple sauce too!

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Top 2 autumn baking recipes from across the web

The most viewed autumn baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Homemade Boiled Apple Cider Sy...

Apple Galette Tart in Phyllo Dough

The most viewed autumn baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine