WALNUT GALETTE

Ingredients:

2	pc	MAGNOLIA BROWN EGGS, use 1 pc whole then the other pc use egg white only and mix with 1 tbsp water for brushing
1	tbsp	sugar

3	cups	MAGNOLIA ALL PURPOSE FLOUR
1/4	tbsp	iodized fine salt
1 (225 g)	bar	MAGNOLIA GOLD BUTTER SALTED, cubed
1	cup	powdered sugar
2	tbsp	ice cold water
1	pc	MAGNOLIA BROWN EGG

Procedure:

Crust: In a large bowl, combine flour and salt. Cut in butter and mix until mixture resembles fine crumbs. Add sugar and mix well. Add water and whole egg to form into dough. Cover with plastic wrap. Rest and chill for at least 30 minutes.
Filling: In a medium sauce pan, combine sugar, water and corn syrup. Cook mixture until it caramelizes and turns dark golden. Stir occasionally. Pour cream gradually and continue to stir until thick. Add nuts and butter, then set aside.
Preheat oven to 350°F.
Lightly dust flat surface with flour and roll out chilled dough into 1/2 inch thick circle, about 6 to 7 inches in diameter. Trim excess dough (save trimmings). Spread the walnut filling. Fold dough over filling, pleating the sides. Lift carefully and place on a baking sheet lined with baking paper.
Brush crust with egg wash and sprinkle sugar. Bake in oven for 25-30 minutes or until crust is golden brown.

Makes 8 to 10 servings.

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