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Apple Galette with Puff Pastry Recipe

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4.5 from 139 reviews

Apple Galette with Puff Pastry is a rustic and elegant dessert featuring a flaky, buttery crust wrapped around tender, cinnamon-spiced apples. This free-form tart requires no special pans or intricate crust designs, making it easy yet impressive. Featuring a blend of tart Granny Smith and sweet Honeycrisp apples, combined with warm spices and a touch of brown sugar, this galette is perfect for cozy weeknight treats or festive occasions. The golden-brown crust encases juicy, caramelized apples that melt in your mouth, especially when served with salted caramel and vanilla ice cream.

Ingredients

Scale

For the Apple Filling

  • 3 cups Granny Smith apples, peeled, cored, and thinly sliced
  • 3 cups Honeycrisp apples, peeled, cored, and thinly sliced
  • 1/3 cup brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Galette

  • 1 sheet puff pastry (about 9 x 12 inches), thawed
  • 1 large egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional)

Optional Toppings

  • Salted caramel sauce, for drizzling
  • Vanilla ice cream, for serving

Instructions

  1. Prepare the apple filling: In a large bowl, combine the sliced Granny Smith and Honeycrisp apples with brown sugar, all-purpose flour, fresh lemon juice, ground cinnamon, and ground nutmeg. Toss gently but thoroughly to evenly coat the apples. Cover and chill the mixture in the refrigerator while you prepare the pastry to help the flavors meld and the filling to slightly thicken.
  2. Roll out the puff pastry: Lightly flour a clean work surface and roll the thawed puff pastry into a rough rectangle about 12 by 9 inches. Handle gently to avoid stretching. You can roll the dough directly onto parchment paper or a silicone baking mat to make transferring easier later.
  3. Fill the galette: Spoon the chilled apple mixture onto the center of the dough, leaving a border of about 2 inches around all edges. You can arrange the apples decoratively or pile them naturally, ensuring an even spread but leaving space to fold the dough edges.
  4. Fold the edges: Carefully fold the outer edges of the dough inward over the apple filling, pleating as needed to form a rustic circle. The center apples remain exposed. Brush the folded dough with the beaten egg wash to give it a shiny, golden finish after baking. Sprinkle coarse sugar over the crust for extra texture and sweetness, if desired.
  5. Chill the galette: Place the assembled galette in the refrigerator for at least 15 minutes or up to 8 hours. This step firms up the dough so it holds its shape during baking and improves flakiness.
  6. Bake the galette: Preheat the oven to 400°F (200°C). Transfer the chilled galette, along with the parchment paper if using, onto a baking sheet. Bake for 35 to 40 minutes, or until the crust is deeply golden and the apple filling is bubbling and caramelized around the edges.
  7. Serve and enjoy: Let the galette cool slightly before slicing. Serve warm, drizzled with salted caramel sauce and topped with a scoop of vanilla ice cream for the ultimate fall dessert experience.

Notes

  • You can substitute or add fruits like pears, peaches, or berries as desired, adjusting the flour to manage moisture.
  • For a shinier finish, brush the baked galette with warm apricot jam immediately after baking.
  • To prevent soggy bottom crusts, assemble the galette on parchment paper or a preheated baking sheet and lightly dust apples with flour.
  • Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Reheat in the oven for best texture.
  • For variation, add chopped nuts like pecans or walnuts to the apple filling for crunch.
  • Use maple syrup instead of brown sugar for a different sweetness profile.

Keywords: apple galette, puff pastry, apple dessert, rustic tart, cinnamon apple dessert, fall dessert, easy apple pie alternative

Find it online: https://topreci.com/apple-galette-with-puff-pastry-recipe/