Caramel Drunken Apple Galette
(This recipe is part of the “Ultimate Comfort Food Experience“)
Fall is for Strolling through an Apple Orchard
Fall is wrapped up for me in a nice little package and tied with a pretty Autumn bow every time I head out to an apple orchard in the middle of nowhere. It provides one of life’s simple pleasures. The quietness of the country setting, the stroll through a canopy of trees, and plucking red, ripe fruit from each yielding branch makes me warm and fuzzy all over.
In the stillness of that setting, I can hear a faint song whispering in the wind – “Don’t Sit Under the Apple Tree with Anyone Else But Me.” Where is this sound coming from? Then it hit me. The apples are singing. I know that sounds silly, but let me clarify.
There’s a Soft Spot in my Heart for Apples
Apples used to get all the attention this time of year – it was apple fritters, caramel apples, bobbing for apples, apple pie, apple cider etc. and pumpkin was somewhere in the background. Then within the last several years, a new drama unfolded and pumpkin began to take center stage. Now don’t get me wrong, I LOVE pumpkin and have no judgments against them but they’ve kinda pushed apples off to the side. And because of it, I do have somewhat of a soft spot in my heart for them. So I’m here to give ‘em some love.
Comparing “Apples to Pumpkins”
Now, you may be thinking that this is just comparing “apples to oranges” but in reality, it’s comparing “apples to pumpkins.” They both have their merits and each should be applauded for the creative expanse of recipes they have given us over the years. So as they both take a bow this Fall Season, I’m shining the spotlight on apples by giving you this Caramel Drunken Apple Galette.
Caramel Drunken Apple Galette
Caramel Drunken Apple Galette – WOW, where do I even start. To begin, the crust is as “easy as pie.” Puff Pastry sheets are the foundation of this dessert. And who doesn’t love Puff Pastry? Not only is it flaky, light and buttery, but it is super easy to work with. I used both sheets for this recipe and found it provided good texture. Also, it gave a nice layer of crust that didn’t get lost in the gooeyness of drunken apples.
The second layer is a sweet, ground almond mixture. This is where the slices of apples find their home. To top everything off, I made a thick syrup of Amaretto, butter, dark brown sugar and cinnamon. I was tempted to drink this heavenly concoction all by itself but bridled my passion.
Peeling, Coring and Slicing the Apples
The only real chore to this recipe is peeling, coring and slicing the apples. I used my mandolin but you could easily slice them yourself and get the same results. The outcome of deliciousness for this Caramel Drunken Apple Galette is well worth the effort.
The presentation is stunning and I wish I could fully put into words how luscious it is. I guess you’ll just have to make it and try it yourself. When you do, please let me know what you think. I’ve combined a couple recipes from Williams Sonoma and Food52 and changed it up a bit for my own liking. I think you will be pleased.
Caramel Drunken Apple Galette
A luscious dessert which is perfect for Fall. The Puff Pastry creates a flaky, light and buttery crust. Sliced Granny Smith Apples find their home on a layer of sweet, ground almond mixture. To top it off there is a sauce of Amaretto, butter and brown sugar.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
- 2 Sheets Frozen Puff Pastry, thawed
- 1 1/2 cups Almonds, toasted
- 2/3 cup Sugar
- 1/4 teaspoon Kosher Salt
- 2 Eggs, lightly beaten
- 1 teaspoon Vanilla Extract
- 5 tablespoons Butter, melted (divided)
- 2/3 cup Amaretto
- 2/3 cup Dark Brown Sugar, packed
- 2 tablespoons Cornstarch
- 2 teaspoon Cinnamon
- 8 medium Granny Smith Apples, peeled and cored
- Freshly Squeezed Juice from 1 Lemon
- 2 tablespoons Slivered Almonds
- 1 Egg, beaten with 1 tablespoon water
- Vanilla Ice Cream, optional
- Salted Caramel Sauce, optional
- Preheat oven to 350° F. Grease a 10-inch ovenproof skillet.
- On a lightly floured surface, roll out each of the Puff Pastry sheets to 15 x 15 inch. Roll each sheet separately onto the rolling pin and unroll them onto the skillet, positioning the corners to lay separate of each other. Gently press it into the bottom and up the sides of the pan. Refrigerate until ready to fill.
- Add almonds, sugar, and salt into a food processor and pulsate until the almonds are finely ground. Add the eggs, vanilla, and 3 tablespoons butter. Process until combined. Set aside
- In a small pan over medium heat, bring the Amaretto to a gentle boil and continue until it has been reduced to about 2 tablespoons. Stir in the remaining 2 tablespoons butter until melted. Remove from heat and add brown sugar, cornstarch, and cinnamon. Whisk until fully combined and sugar has dissolved. Set aside to cool.
- Peel, core and thinly slice the apples. Remove the pan from the refrigerator and spoon the almond mixture on top of the crust in the bottom of the pan.
- Arrange the apple slices. Overlap them in a circular pattern, working from the outside to the center.
- Spoon the Amaretto mixture over the apples evenly. Fold the edges of the Puff Pastry in a decorative style up and over the apples. Sprinkle the slivered almonds over the top. Brush the pastry edges with the egg wash.
- Bake in the oven for 60-70 minutes or until the apples are tender and the crust is golden brown. It might take a little longer depending on your oven and the thickness of your filling. If the crust is browning too much, wrap strips of foil around the edge of the crust to slow the browning process.
- Serve warm with vanilla ice cream and drizzle with caramel sauce (optional).
- Calories: 585
- Sugar: 41 g
- Sodium: 331 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 100 mg