Apple Galettes

Ingredients:

2 cups plain flour
3/4 cup caster sugar
250 g unsalted butter, chopped
125 g unsalted butter, chopped
8 apples, peeled and sliced

Preapring:

Place the flour and butter in a bowl and cut the butter into the flour with 2 knives until it resembles large crumbs.
Gradually add 1/2 cup chilled water, stirring with a knife and pressing together, until a rough dough forms.
Turn onto a lightly floured board and roll into a rectangle.
Fold the pastry into thirds; turn it so the hinge is on your left and roll into a large rectangle.
Always turn the pastry the same way so the hinge in on the left.
Refrigerate in plastic wrap for 30 minutes.

Complete 2 more turns and fold before refrigerating the pastry for another 30 minutes.
Repeat the process so that you have completed 6 folds and turns.
Wrap the pastry in plastic wrap and refrigerate for 2 days.

Preheat the oven to 190ºC (375ºF).

Roll the pastry out on a lightly floured surface until 3mm thick.
Cut into eight 10cm rounds.
Arrange the apples in a spiral on the pastry.
Sprinkle well with the sugar and dot with unsalted butter.
Bake on a greased tray for 30 minutes.