Chef Andy De La Cruz


with Peanut Caramel Sauce


Chef Andy De La Cruz


  • 2 sticks cold butter, cubed
  • 1½ cups all purpose flour
  • 1½ tsp salt
  • Cold water as needed

Place ingredients in a food processor and pulse to cut the butter into the flour. Add water a little at a time until a dough begins to form and firm up. Add only enough water to bind the mixture. Wrap dough and chill for approximately one hour in refrigerator.


  • 4 Granny Smith apples
  • 3 tbsp sugar
  • 1 tsp ground cinnamon
  • Juice of ½ lemon

Peel and core apples, then cut ¼ inch-thick slices. Toss with the rest of the ingredients and set aside.

Preheat oven to 350ºF.

Roll out chilled dough to a thickness of ¼ inch and cut to desired shape and size. Mound apple mixture in the center of the dough, leaving room on the edges for the dough to be sealed. Pinch the edges, wrap in plastic wrap and place in freezer for 1-2 hours.

Remove galette from freezer, brush with melted butter or cream and sprinkle sugar on top.

Bake at 350ºF 25-30 minutes or until golden brown (times will vary depending on size of galette).


  • 1 cup sugar
  • ¼ cup water
  • 1 tbsp corn syrup (optional)
  • 1 stick butter
  • ¾ cup heavy cream at room temperature
  • ½ cup toasted, chopped peanuts

Place water, sugar and corn syrup in small pot and bring to a boil, making sure all sugar has dissolved in the water. Do not leave any sugar to stick on the walls of the pot as it can cause it to crystallize during the cooking process; you can use a wet pastry brush to remove the sugar. Cook at a gentle boil until the liquid turns a golden amber color. Remove from heat and add the cream very gradually. Once all cream is added, add the butter and stir until melted. Add the toasted peanuts and drizzle onto plate before placing the crostata in center. Allow mixture to cool a bit before serving.

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