To make the Galette:
Whisk the dry ingredients together in a large bowl.
Cut the cream cheese into several pieces and add it to the bowl.
Gently rub the mixture between your fingers to incorporate the cream cheese until it resembles coarse meal.
Toss the butter pieces into the bowl and using a pastry blender, two knives or your fingers, quickly break up the butter and mix it into flour/cream cheese mixture until the butter bits are about the size of small peas.
Sprinkle in the water and cider vinegar and toss with a rubber spatula until the dough is fairly uniform (there aren�t any big bits of butter or cream cheese) and holds together.
Wrap the dough in plastic wrap, press it into a disc (or divide it into however many galettes you�d like to make and press those into discs), and refrigerate from 45 minutes to overnight.
To make the Apple Filling:
Preheat the oven to 375�F. Line a baking sheet with parchment paper.
Core and very thinly slice the apples.
Melt the butter in a large saut� pan over medium heat. Add sliced apples and Caged Heat syrup and saut� until nearly soft.
The apples should be just soft enough to absorb the flavor of the syrup and become flexible enough to form into petals. Remove from heat and let sit for a few minutes to let the goodness soak in.
Meanwhile, take the dough out of the fridge and let it soften a bit, let it sit for five minutes until not quite so cold.
Separate the dough into however many galettes you want- two large ones, three medium or a bunch of smaller ones.
Put the dough on a lightly floured work surface and roll it out to a circle roughly 1/8 inch thick. You may need to lift the dough occasionally to toss a bit more flour under and over it to prevent it from sticking. Transfer the dough to the baking sheet.
Optional: Before you add the apples, gently spread a thin layer of Caged Heat� salted caramel sauce over the dough, leaving a 2� to 3� border.
Spread the apples over the dough, leaving a 2� to 3� inch border. Try fanning out the slices, or standing them on their sides and wrapping them, slightly overlapping the edges so the whole thing holds together as you work your way around, building from the inside out.
For the border crust, you can:
1.) Fold the border over the filling, allowing the dough to pleat as you lift it up and work your way around the galette, then brush the dough with milk and sprinkle with a light dusting of demerara sugar.
2.) Gently roll the dough up towards the apples edges, pleating or crimping as you go, to create a decorative edge.
Bake for roughly 30 minutes, or until the pastry is golden and crisp. Serve warm or at room temp.
Drizzle with Caged Heat Salted Caramel Sauce.
To make the Salted Caramel Sauce:
In a heavy sauce pan, stir together the sugar, corn syrup and water. Heat until sugar is dissolved and bubbling.
Stop stirring and let the sugar boil undisturbed until it turns a deep amber color. You can go lighter or darker, depending on your taste.
While the sugar is cooking, keep an eye on it and make sure there are no crystals forming on the sides of the pan. If you see any, brush down the sides of the pan with a pastry brush dipped in water.
Once the sugar has reached the desired color, remove it from the heat and carefully and slowly whisk in the cream. It will bubble up a lot.
Once the cream has been incorporated and no lumps of sugar or cream remain, stir in the butter.
You can return it to the heat if there are still clumps of sugar, which will happen if your cream is very cold.
Let cool for roughly 3 minutes and stir in the vanilla.
Add Caged Heat and stir until smooth.
Add salt and keep stirring until smooth.
Taste and adjust Caged Heat and salt.