Apple Galette Preparation
In saucepan boil the cider until reduced to 1/2 c, about 15 minutes. Stir in cream and boil until thickened, about 2 min. Pour into a bowl, then whisk in 2 T butter and the vanialla. Refrigerate 1 hour.
Unfold puff pastry on floured surface. Roll out to 10 x 12 inch rectangle. Refrigerate on parchment lined baking sheet 20 min
In skillet, melt remaining butter over medium heat. Add apples, 1/4 c sugar and cook until golden, about 6 minutes. Remove from heat and mix in cinnamon. Spread on baking sheet; chill 15 minutes.
Position rack in upper 1/3 of oven and preheat to 375. Spread apples over crust, leavning 1 inch border. Using parchment, lift edges and fold to form a crust. Brush crust with egg. Sprinkle with sugar.
Bake until golden, about 35 minutes. Transfer to rack, let cool 15 minutes. Cut into slices and top with ice cream and drizzle with cider mix.
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