Indulge in the delightful simplicity of an Apple Galette. This rustic, French-inspired dessert captures the essence of autumn with its buttery, flaky pastry enveloping thinly sliced, caramelized apples.
Our easy-to-follow recipe ensures you can create this culinary masterpiece at home with minimal effort. Each bite is a harmonious blend of sweet and tart, punctuated by a hint of warm cinnamon and a delicate touch of vanilla. The free-form, open-faced design of the galette allows the apples to shine, creating a visual and culinary treat.
Whether you’re a seasoned baker or a novice, this Apple Galette recipe promises to impress your taste buds and guests alike. Try it today and savor the flavors of fall!
What’s a Galette?
The Galette can be a free-form, flat, or spherical French pastry. Pronounced “Gah-let”. This is an easier pie version. Thin slices, caramelized edges, and a lovely circular pattern make this humbler, more rustic apple pie a visual treat.
The dreamiest fall dessert is made with old-fashioned, hand-crafted ingredients. The finest flavor is achieved when served warm with vanilla ice cream.
Imagine a crisp, flaky crust with gritty sugar. Then cinnamon-spiced apples are added and vanilla ice cream tops it all.
Ingredients
Crust
- 1 1/2 cups unbleached flour (scoop and level to measure)
- 11g granulated sugar
- Salt, 1/4 tsp.
- 10 TB unsalted butter, cubed
- Icy water (4-5 tbsp.).
Fillings
- 1 1/2 lb. (3 large) baking apples
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp. cinnamon powder
- 28 g of unsalted butter, chopped into 1/4-inch cubes (2 tablespoons).
Finish
- 1 large egg + 1/2 Tbsp. water
- 1 Tbsp. (11 g) turbinado sugar or sparkling sugar
- 1 tablespoon of honey or 1 1/2 tablespoons of apricot preserves cooked in 1/2 tablespoon of water and filtered (optional)
Instructions
- Flour, sugar, and salt are combined together.
- Add 10 Tbsp. butter cubes and chop with a pastry blender until pea-sized clumps remain (some larger are fine).
- Drizzle 1 Tbsp. at a time, stir until the mixture clumps. Knead the dough until mixed.
- Form a disc (about 5 to 6 inches across). Chill for 30-60 minutes in plastic wrap.
- Heat up to 375 degrees on parchment on an 18-by-13-inch rimmed baking sheet
- Remove dough from the fridge, flour top, and roll into a 13.5-inch round.
- Stretch the dough on a parchment-lined baking sheet (it will run up the sides) Refrigerate.
- Peel, core, half, and thinly slice the apples (1/6-inch thickness, 1/4-inch for golden delicious). Mix apples with sugar and cinnamon in a large mixing bowl.
- Arrange apples in a circle on the crust, leaving a 2-inch margin bare.
- Cover apples with dough. Start at one point in the round and fold every 3 inches. Whisk egg and water in a bowl, then brush pie crust edges. Sugar the edges. Dot apples with remaining butter.
- Bake until soft, 40 to 50 minutes. After 10 minutes, cool. Servable with honey or apricot preserves. Vanilla ice cream is optional.
Modifications
It’s excellent as-is, but try these creative variations:
- Nuts: Near the conclusion of baking, sprinkle with nuts.
- Caramel sauce replaces honey or jam.
- Vanilla glaze: Vanilla glaze replaces the topper. Combine 1/3 cup icing sugar, 2 drops of milk, and 1/4 drop of vanilla.
- Add additional spices like nutmeg, allspice, cardamom, and ginger. Double the cinnamon if required.
- Substitute one of the apples with a hard, ripe pear and add two teaspoons of cornstarch to the filling because there will be additional moisture.
- Cranberries: Before baking, sprinkle with 1 cup of fresh cranberries. Boost the amount of sugar in a recipe by two teaspoons.
What to Serve with Apple Gallete
- Vanilla Ice Cream: A classic pairing, a scoop of creamy vanilla ice cream complements the warm, cinnamon-infused apples and adds a delightful contrast in temperature and texture.
- Whipped Cream: Dollop a generous serving of freshly whipped cream on top of your apple galette for a luscious, airy topping that enhances the dessert’s richness.
- Caramel Sauce: Drizzle a velvety caramel sauce over your galette for an extra layer of sweetness and a touch of indulgence.
- Cheddar Cheese: Surprisingly, a slice of sharp cheddar cheese pairs wonderfully with the galette, offering a savory and tangy counterpoint to the sweet apple filling.
- Cinnamon Spiced Coffee or Tea: A warm beverage with a hint of cinnamon, such as a spiced coffee or chai tea, can be the perfect accompaniment, enhancing the dessert’s seasonal flavors.
FAQs
Pie vs. galette: difference
Galettes should be short and sweet (or savory). A pie pan's steep, sloped edges assist a pie crust retains its shape as it bakes and hardens up, but a Galettes rimmed baking sheet gives no such protection.
Do you eat Galette hot or cold?
The Galette des Rois is basically frangipane wrapped in puff pastry. The pastry is designed by making cuts on the top. You can eat it hot or cold.
Can the Galette be prepared the day before?
Pastry can be made two days ahead and frozen for two weeks. The prepared Galette can be baked directly from the freezer.
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Apple Galette Recipe
Ingredients
- Crust
- 1 1/2 cup unbleached flour (scoop and level to measure)
- 11g granulated sugar
- Salt, 1/4 tsp.
- 10 TB unsalted butter, cubed
- Icy water (4-5 tbsp.).
- Filling
- 1 1/2 lb. (3 large) baking apples
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp. cinnamon powder
- 28 g of unsalted butter, chopped into 1/4-inch cubes (2 tablespoons).
- Finish
- 1 large egg + 1/2 Tbsp. water
- 1 Tbsp. (11 g) turbinado sugar or sparkling sugar
- 1 tablespoon of honey or 1 1/2 tablespoons of apricot preserves cooked in 1/2 tablespoon of water and filtered (optional)
Instructions
- Flour, sugar, and salt are combined together
- Add 10 Tbsp. butter cubes and chop with a pastry blender until pea-sized clumps remain (some larger are fine)
- Drizzle 1 Tbsp. at a time, stir until the mixture clumps. Knead the dough until mixed
- Form a disc (about 5 to 6 inches across). Chill for 30-60 minutes in plastic wrap
- Heat up to 375 degrees on parchment on an 18-by-13-inch rimmed baking sheet
- Remove dough from the fridge, flour top, and roll into a 13.5-inch round
- Stretch the dough on a parchment-lined baking sheet (it will run up the sides). Refrigerate
- Peel, core, half, and thinly slice the apples (1/6-inch thickness, 1/4-inch for golden delicious). Mix apples with sugar and cinnamon in a large mixing bowl
- Arrange apples in a circle on the crust, leaving a 2-inch margin bare
- Cover apples with dough. Start at one point in the round and fold every 3 inches
- Whisk egg and water in a bowl, then brush pie crust edges. Sugar the edges. Dot apples with remaining butter
- Bake until soft, 40 to 50 minutes. After 10 minutes, cool. Servable with honey or apricot preserves. Vanilla ice cream is optional
- Modifications: It's excellent as-is, but try these creative variations
- Nuts: Near the conclusion of baking, sprinkle with nuts
- Caramel sauce replaces honey or jam
- Vanilla glaze: Vanilla glaze replaces the topper. Combine 1/3 cup icing sugar, 2 drops of milk, and 1/4 drop of vanilla
- Add additional spices like nutmeg, allspice, cardamom, and ginger. Double the cinnamon if required
- Substitute one of the apples with a hard, ripe pear and add two teaspoons of cornstarch to the filling because there will be additional moisture
- Cranberries: Before baking, sprinkle with 1 cup of fresh cranberries. Boost the amount of sugar in a recipe by two teaspoons
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