PROCEDURE

Combine the flours with the butter, sugar and a pinch of salt in a bowl.
Quickly work the ingredients until you obtain large crumbs (more or less the size of a pea).
Add the cold water little by little until the dough is smooth and soft but not sticky.
Wrap the dough in cling film and put in the fridge for at least an hour.

At this point place the dough on a floured worktop and roll out into a 3-4 mm thick rectangle.
Cut out disks about 12 cm in diameter, fill with the apple slices and fold the edges over towards the centre. Roll out the excess pastry and create more disks.
Place the galettes on an oven tray lined with baking paper and dust with a mix of brown sugar and cinnamon.

Turn on the oven to 220 °C and in the meantime keep the mini galettes in the fridge.
When the oven has come to temperature, put the tray in and bake the galettes for about 15 minutes at 220 °C, then lower the temperature to 190 °C and cook for another 20 minutes approximately. The mini galettes should be nice and golden.

Remove the mini apple galettes from the oven and leave to cool before serving.