Core and peel and quarter the apples. Slice into very thin wedges and immediately toss with the lemon juice, sugar and spices.
Brush the bottom of ach gallete with a little bit of the apple butter (this is optional, but I find that it adds moisture and a little bit of extra sweetness without adding more fat).
Arrange the apple slices so they overlap and place the dough ‘edge’ on top, so that the apple edges are tucked inside the dough.
Brush the dough of the galletes with and egg-wash. Cut the butter into small cubes and place a single cube in the center of each gallete.
Bake at 400F for the first 7 min, than reduce to oven temperature to 350F and bake additional 10 to 12 min.
Now think about what makes the pastries in the bakery window look different from anything you bake at home. Got it? No? It is the pretty shine, the sticky glaze that covers all commercially produced baked goods and makes them look so good…. Here is the home version, not quite as shiny but also not as much trouble as making the real glaze.