Mini Apple Cheddar Galettes

Preheat your oven to 350 degree’s.

In a large bowl combine the prepared apple pie filling, sliced fresh apples (use any kind you like), cinnamon, pumpkin pie seasoning, nutmeg, vanilla and brown sugar. Mix everything together until combined.

For the cheese, I’m using three different kinds of cheddar cheese from Beehive Cheese. The three types of cheddar are their Promontory, Seahive and the Apple Walnut Smoked cheddar to make three variations.

On a clean work surface, place two puff pastry sheets and start to build two phyllo sheets, brushing each sheet with melted butter until you have ten sheets of phyllo dough per station.

Divide the shredded cheddar cheese and the apple pie filling between the two puff pastry sheets and the two prepped phyllo dough crusts.

Fold the edges of the puff pastry or phyllo sheets up around the pie fill, tucking it the best your can so it doesn’t bake misshaped.

Make an egg wash by whisk the egg with 1 tbsp of water. Brush each galette with egg wash and sprinkle with brown sugar and a little cinnamon.

Bake in your preheated oven for about 45 minutes or until the crust is golden and the filling is bubbling.

Remove from the oven and allow them to cool slightly and serve with ice cream if desired. Enjoy!