In a bowl, combine the flours with the butter, sugar and a pinch of salt.

Quickly work the ingredients until you get big crumbs (large as big as a pea).

Gradually add the cold water, just enough to get a smooth and soft but not sticky dough.

Wrap the dough in plastic wrap and place it in the refrigerator for at least an hour.

After this time, roll out the dough on the floured pastry board in a 3-4 mm thick rectangle.

Cut out discs about 12 cm in diameter, stuff them with sliced apples and close the edge towards the center. Roll out the scraps of dough and make other discs.

Arrange the galettes on a baking sheet lined with parchment paper and sprinkle with a mix of brown sugar and cinnamon.

Turn on the oven at 220° and in the meantime keep the mini galettes in the refrigerator.

When the oven has reached the temperature, bake the pan and bake the galettes for about 15 minutes at 220°C, then lower the oven to 190°C and bake for another 20 minutes or so. The mini galettes will have to be well browned.

Remove the apple mini galettes from the oven and let them cool before serving.