Sprinkle a piece of Gefen Parchment Paper with sugar. Place your dough on top and roll out slightly into a 12×12-inch (30×30-centimeter) square to get an apple shape.

Make a little mark in the center of your dough, about an inch (two and 1/2 centimeters) from the top. Cut the dough into a rounded apple shape on one side, then lightly flip over the cut-out piece, using it as your stencil as you cut out the second side. (Don’t discard the extra dough, since you’ll shape it into the stem and leaves.) You can also draw an apple shape on a piece of paper and put that on your dough as a stencil.

Mix three tablespoons sugar with cinnamon and set aside.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Peel the apples with a peeler so they stay the right shape, then slice them in half vertically.

Use a melon baller to core the apples, then slice them very thin, making sure the halves stay intact.

Sprinkle the dough with the remaining two tablespoons sugar, then with the bread crumbs. Arrange the apple halves so that they fit into your apple shape. You’ll have to cut the last apple half in half horizontally so that it fits into the bottom of the dough.

Fold the dough slightly over onto the apples. Sprinkle the apples with the cinnamon-sugar mixture. Brush the dough with egg wash and bake for half an hour, or until the dough is golden brown.

Cut out the stem and leaves from extra dough. Place on a baking pan and brush them with egg wash. Bake for 15–20 minutes.

When the galette is done, microwave the honey for 30 seconds. Immediately brush over the apples. Slide the galette onto a platter and serve.