Indulging in Fall's Finest! Our Apple Galette Recipe is a treasure of flavors and textures. Starting with a flaky, buttery puff pastry that cradles thinly sliced apples nestled in a sweet almond embrace. Cinnamon, amaretto, and caramel dance together to create a captivating harmony of flavors. For the grand finale, add scoops of velvety vanilla ice cream and a drizzle of caramel sauce. Your Fall table deserves this showstopper!
Apple Galette with Puff Pastry Crust
Amidst the Fall's vibrant symphony of apples, pumpkins, gingerbread, and caramel, nothing beats the comfort of Autumn desserts. For an exquisite indulgence, try our Pumpkin Spice Cake. This Gingerbread Layered Cake Recipe is beyond lovely. Also, we've reimagined the classic Pumpkin Roll with a luscious salted caramel filling. These recipes encapsulate the essence of Fall. Embrace the season's cozy charm and savor these delightful creations.
What is an Apple Galette?
An apple galette represents the French rustic take on an apple pie, featuring just the bottom crust. In this recipe, we use Puff Pastry for that crust, transforming this elegant dessert into a delightfully simple treat. To elevate its indulgence, we've incorporated a luscious almond filling, giving it a richness beyond the ordinary galette recipe.
What is the difference between a pie and a galette?
Pies typically have two crusts, a structured shape, and enclosed fillings. Galettes, on the other hand, have one open-faced crust, a rustic shape, and exposed fillings.
INGREDIENTS NEEDED FOR APPLE GALETTE
- Puff Pastry - two sheets (one package) are needed for this recipe.
- Whole Raw Almonds - finely chopped in a food processor to make a lovely almond layer on the bottom of the pan.
- Granulated Sugar - brings a sweetness to the almond layer and compliments the tart apples perfectly.
- Kosher Salt
- Eggs - give substance to the almond filling
- Pure Vanilla Extract - it's worth the splurge to purchase pure vanilla extract for your baking needs.
- Amaretto - An Italian liqueur that is made from almonds and pairs perfectly with all of these Fall ingredients.
- Dark Brown Sugar
- Cornstarch - a thickening agent for the Amaretto sauce that bakes with the apples
- Ground Cinnamon - a warm, sweet, and slightly spicy flavor that complements the natural sweetness of apples.
- Granny Smith Apples - because these are tart apples it helps the galette from becoming too sweet. They also hold their shape well when baked.
- Lemon Juice - I prefer to use fresh juice squeezed from a lemon as it is brighter and less bitter than the bottled kind. Lemon juice brings a balanced tone to baked goods.
- Sliced Almonds - are used as a topping for the dessert
- Egg Wash - this consists of one egg and one tablespoon of water. Brushing this on the crust adds a golden hue and a glossy sheen.
- Vanilla Ice Cream and Salted Caramel Sauce - these are optional but oh so good!
HOW TO MAKE THIS EASY Recipe for APPLE GALETTE
- Thaw the Puff Pastry in the refrigerator overnight or at room temperature for 40 minutes. Lightly flour your surface, place a puff pastry sheet, and roll each sheet to 15/15 inches using a long rolling pin.
- Roll the dough onto a rolling pin, and unroll one sheet onto a 10-inch cast iron skillet. Repeat with the second sheet, positioning the corners apart from the first.
- Gently press the sheets into the bottom and up the sides of a greased pan. Refrigerate until you are ready to fill the crust.
- Make an Almond Filling Layer by combining almonds, sugar, and salt in a food processor and pulse until the almonds are finely chopped. use the "pulse" button to control the chopping speed.
- Add butter and eggs and continue pulsing until everything is combined, including the eggs which provide density and prevent the filling from becoming runny when the galette is cut.
- Spread the almond filling on top of the puff pastry.
- Peel, core, and slice the apples. Use an apple corer to remove cores. Slice apples ¼" thick with a mandoline or knife, and coat them with lemon juice to prevent browning.
- Arrange the apples. Arrange apple slices in a circular pattern over the almond filling, starting from the outer edge. Fold the puff pastry edges decoratively for a rustic look.
- Bring the amaretto to a boil over medium heat until reduced to about three tablespoons (approximately 13 minutes). Stir in butter, remove the pan then add brown sugar, cinnamon, and cornstarch until it reaches a thick, pourable consistency.
- Drizzle the amaretto sauce over the apples while the sauce is still warm, then scatter the slivered almonds.
- Apply an egg wash (a mixture of one beaten egg and one tablespoon of water) onto the puff pastry.
- Bake the the Apple Galette at 350°F for about 75-80 minutes.
BEST APPLES TO USE FOR A GALETTE APPLE RECIPE with Puff Pastry
- Granny Smith. I chose this variety because they hold their shape well when they are baked. They soften beautifully but are nice and firm as well. And since Granny Smith apples are somewhat sour, they add a tartness that complements the sweetness found in the almond filling and the amaretto sauce.
- Honey Crisp, Braeburn, Winesap or Pink Lady are a few other firm apples that will work for baking.
Can You Use Regular Pie Crust?
Yes, you can use a regular pie crust instead of puff pastry for an apple galette. While puff pastry is a popular choice because of its flakiness and ease of use, a traditional pie crust will work as well. Just keep in mind that the texture and flavor of the galette may be slightly different, but it can still be delicious.
Should You Peel Your Apples?
Whether or not to peel the apples for a galette is a matter of personal preference. Both peeled and unpeeled apples can work, and the choice depends on the texture and appearance you desire in your galette.
Oh, prepare to be utterly enchanted by the pure magic that unfolds in this dish! Imagine the symphony of textures – the delicate sweetness of the almond filling embracing tender tart green apples, a whisper of amaretto syrup, a delightful crunch from sliced almonds, and the crowning touch of a luscious caramel drizzle. It's a scrumpdillyicious masterpiece!
If you love this Fall dessert, you'll love these recipes as well:
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Apple Galette Recipe with Puff Pastry
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: 65 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 servings 1x
- Category: Baked Goods
- Method: Baked
- Cuisine: American
- 2 Sheets Puff Pastry, thawed
- 1 ½ cups Almonds, toasted
- ⅔ cup Sugar
- ¼ teaspoon Kosher Salt
- 3 Eggs, lightly beaten
- 1 teaspoon Vanilla Extract
- 5 tablespoons Butter, melted (divided)
- ⅔ cup Amaretto
- ⅔ cup Dark Brown Sugar, packed
- 2 tablespoons Cornstarch
- 2 teaspoon Cinnamon
- 10 large Granny Smith Apples, peeled and cored
- Freshly Squeezed Juice from 1 Lemon
- 2-3 tablespoons Sliced 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 cast iron or ovenproof skillet.
- On a lightly floured surface, roll out each of the two Puff Pastry sheets to 15 x 15 inches.
- Roll each sheet separately onto the rolling pin and unroll them onto the skillet, positioning the corners to lay separate from each other. Gently press it into the bottom and up the sides of the pan. Refrigerate until ready to fill.
- Add 1 ½ cups toasted almonds, ⅔ cup sugar, and ¼ teaspoon salt into a food processor and pulsate until the almonds are finely chopped.
- Add 3 eggs (lightly beaten), 1 teaspoon vanilla, and 2 tablespoons butter. Process until combined. Set aside
- In a small saucepan over medium to medium-low heat, bring ⅔ cup Amaretto to a gentle boil and continue until it has been reduced to about 3 tablespoons. It takes about 12-13 minutes.
- Stir in the remaining 3 tablespoons of butter until melted. Remove from heat and add ⅔ cup dark brown sugar, 2 tablespoons cornstarch, and 2 teaspoons cinnamon. Whisk until fully combined and the sugar has dissolved. Set aside to cool.
- Peel, core, and thinly slice the apples with either a mandoline or a sharp knife. Coat them with the juice of one lemon to keep them from browning.
- Remove the puff pastry pan from the refrigerator and spoon the almond mixture on top of the crust into the bottom of the pan.
- Arrange the apple slices. Overlap them upright 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 edge of the apples.
- Sprinkle 2-3 tablespoons of slivered almonds over the top.
- Brush the pastry edges with the egg wash.
- Bake in the oven for 65-75 minutes or until the apples are tender and the crust is golden brown. It might take a little longer depending on your oven.
- 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).
- Tips for the Puff Pastry:
- The best way to unthaw the frozen puff pastry is to remove it from the freezer and let it sit in your refrigerator overnight.
- If you're pressed for time, you can take it directly from the freezer and let it thaw sitting on the countertop but not for more than 40 minutes. Don't leave the pastry sheets at room temperature for too long.
- Puff Pastry works best at a cold to cool temperature otherwise it can lose its texture and become difficult to work with.
- The "pulse" button on your food processor helps control the speed at which you chop the almonds, otherwise, you will ultimately have almond butter. Pulsating also helps to keep the nuts moving around the processor so they don't clump together at the bottom.
- If the crust begins to brown too much or too quickly, take pieces of foil and fold them around the crust to slow the browning process down.
- Serving Size: 1/10 of galette
- 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
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