Place the Flour and Cinnamon Powder in the bowl of your food processor (see note 1 if not using a food processor). Blits to mix, then add the Butter cut in small cubes and the Maple Syrup. Process until you get a crumb-like texture and all the butter is covered by the flour.
Add the cold water and pulse until the dough starts to come together.
Transfer onto a lightly floured surface and bring together into a bowl. Cover with plastic wrap and gently press on the pastry dough to flatten it. Leave in the fridge to set for 1 hour.
Putting the Galette together
Preheat your oven on 180'C/350'F.
Wash and peal the Apples. Slice each Apple in Half and remove the core. Thinly slice thin strips of apples in each half-apples and set aside.
Roll the Cinnamon pastry into a large, thin circle. Place on a flat baking tray lined with baking paper.
Spread the Applesauce over the pastry, stopping a few cm/inch from the edge. Place your sliced Apples over the Applesauce.
Melt the butter and brush it over the sliced apples (see note 2), then sprinkle a little bit of Cinnamon Powder over them.
Fold the edge of the pastry over the Apples to create the Galette.
Optional: add some flaked almond over the folded edges of the pastry.
Bake for 15 to 20 minutes or until the pastry is golden brown.
Notes
If making the pastry by hands, place the Flour and Cinnamon Powder in a large bowl. Add the small cubes of Butter and rub them into the flour until completely combined, using your fingers and palms (or a pastry cutter). When you get a thick sand consistency, add the Maple Syrup and Water and mix it in the dough until it starts to come together.
You can also simply place a small piece of butter over each apple and leave it to melt over them in the oven.