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Apple Galette Recipe with Puff Pastry

Caramel Apple Galette with a puff pastry crust in a cast iron pan. A blue striped napkin sits next to it. Three scoops of ice cream sit on the apples. A slice is taken out of it and the ice cream is melting into the pan.

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5 from 11 reviews

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.

Ingredients

Scale
  • 2 Sheets Puff Pastry, thawed
  • 1 1/2 cups Almonds, toasted
  • 2/3 cup Sugar
  • 1/4 teaspoon Kosher Salt
  • 3 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
  • 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

Instructions

  • 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 1/2 cups toasted almonds, 2/3 cup sugar, and 1/4 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 2/3 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 2/3 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).
  • ENJOY!!

Notes

  • 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.

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