Bake them into a pastry, poach them in wine, or throw some on the grill to make a caramelized wonder that pairs beautifully with charcoal-cooked chicken or pork. |
This galette calls for phyllo pastry in lieu of pie crust—a texturally delightful move that cuts down on both time and effort. Brush the pastry sheets with butter and sprinkle with cinnamon sugar, creating crisp, caramelized layers. |
