Apple Puff Pastry Galette

Name: Apple Puff Pastry Galette
Prep time: 17 min
Cook time: 28 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups 1/4-inch-thick apple slices (from 3 - 4 peeled and cored baking apples); 1 sheet frozen puff pastry (thawed according to the box directions); 1/4 cup (53 g) packed brown sugar (dark or light); 1 teaspoons cinnamon; 1/4 teaspoon salt; 2 tablespoons + 1 teaspoon all-purpose flour; 1 tablespoon lemon juice; 1 egg + 1 tablespoon water; 1 tablespoon coarse sugar (or granulated sugar); 1 tablespoon apricot jam (optional)

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Store-bought puff pastry is the shortcut to making a delicious apple galette in only about 45 minutes. This easy galette has a juicy brown sugar and cinnamon apple filling, and a crispy, flaky crust.

apple galette with one slice cut out with apples on the side.

Note: this post was originally published in 2023 and updated in 2026 with improved photos and instructions. The recipe was also improved upon to make the filling even more delicious!

Making an entire apple pie from scratch (or even with premade dough) takes a fair bit of effort, and at least 90 minutes (plus 2+ hours of cooling time). So, if you're craving apple pie but don't have that much time and/or energy, this recipe is going to come in handy!

Using premade puff pastry saves a ton of time over making pie dough from scratch, and gives the galette a delightfully flaky crust. And, because the galette is flat, with a thinner layer of filling, it takes much less time to bake and cool than a traditional pie.

You can make this easy puff pastry apple galette in only about 45 minutes, with 9 ingredients (plus optional apricot jam for a shiny glaze).

Are you still craving an apple dessert but need it NOW? Try my apple mug cake recipe!

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First of all, what is a galette?
Recipe ingredients
Step by step photos
Tips for puffy puff pastry
Storage and reheating
Recipe FAQs
Related recipes
📖 Recipe

First of all, what is a galette?

A fruit galette is similar to a pie in that it has a crust and fruit filling. But, rather than being assembled and baked inside a pie dish, the crust is laid flat and the fruit filling is placed in the center.

Then, the edges of the crust are folded up to contain the filling and create a crust. So, it's basically a free-form, flat pie with no top crust!

Recipe ingredients

ingredients for apple galette on blue background with text labels.

Ingredient notes

Apples: any kind of apple that is good for baking will work well for this apple galette. Try Granny Smith or Honeycrisp, or check out this list of best apples for baking!
coarse sugar: this is optional to give the puff pastry edge a crackly sugar crust. If you don't have coarse sugar, you can use regular granulated sugar.
apricot jam: again, this is optional, to give the top of the apples a shiny finish. You could also use apple jelly instead of apricot.

Step by step photos

Here is a quick walkthrough on how to make the puff pastry apple galette, step by step.

apple galette filling in bowl with wooden spoon.

Step 1

Place the peeled, cored, and sliced apples in a large bowl. Add the brown sugar, cinnamon, salt, flour, and lemon juice. Stir to combine.

puff pastry on parchment paper with rolling pin on the side.

Step 2

Unfold the thawed puff pastry onto a sheet of parchment paper. Roll it out to a 12 inch x 12 inch (30 x 30 cm) square.

Top Tip

Try not to press down on the edges of the pastry too much when rolling, or it won't puff as much. (I give more tips on getting crisp and puffy pastry in the tips and tricks section below!)

puff pastry in rounded square shape on parchment paper.

Step 3

Trim the corners of the puff pastry to make a rounded square shape (no need to make it a perfect circle).

apple filling in the center of a sheet of puff pastry on a baking tray.

Step 4

Place the parchment paper with the puff pastry on a baking tray. Stir the apple filling again, and place it in the center of the puff pastry, leaving about 2 inches (5 cm) all around uncovered.

puff pastry before cooking on a baking tray with crust covered in egg wash and coarse sugar with dish of coarse sugar on the side.

Step 5

Fold the edges of the puff pastry up around the apples. Brush the edges with egg wash (avoiding the cut edges will help the pastry puff up). Then sprinkle with coarse (or regular) sugar.

baked apple galette on baking tray with dish of apricot preserves and pastry brush on the side.

Step 6

Bake the galette for 24 - 28 minutes, or until the crust is deep golden brown and the apple juices look slightly thickened. Brush the apples with apricot jam thinned with a few drops of water (this is optional for a shiny look!).

Tips for puffy puff pastry

To keep the puff pastry nice and, well, puffy, here are some tips:

Keep the pastry cold. It should be about fridge temperature, not room temperature. If the pastry is getting too soft while you are working with it, pop it in the fridge for 5 minutes or so.

As I mentioned in the step by step section above, try not to flatten the edges of the pastry when you are rolling it out. And, when cutting the puff pastry, cut straight up and down, rather than dragging the knife through it.

Make sure the oven is fully preheated before adding the apple galette. The high heat of the oven really helps with the "puff"! If the oven isn't ready by the time you have assembled the galette, place the galette (on the baking sheet) in the fridge until the oven is ready.

Storage and reheating

Any leftover apple puff pastry galette should be covered once cooled. It can be kept at room temperature for up to 1 day, or in the fridge for up to 3 days.

To refresh the leftover apple galette, bake it for 10 - 15 minutes at 350 degrees F (177 degrees C) until warmed through. For single slices, you may only need about 5 minutes in the oven.

You can also freeze the baked galette. Just wrap it tightly in aluminum foil or plastic wrap and freeze for 2 - 3 months. To enjoy after freezing, thaw the galette in the fridge and then bake as described above. (FYI - the frozen and reheated galette will not be as crisp as fresh, but it will still be delicious!)

Recipe FAQs

What are the best apples to use for a galette?

Any type of apple that is good for baking will work well in this apple galette. My favorites are either Granny Smith or Honeycrisp (or a combo of both!).

How do you keep the galette bottom from getting soggy?

First of all, in order to keep the bottom of the galette from getting soggy, it's important not to roll the pastry too thin. So, try not to roll the puff pastry square larger than 12 inches.

It's also really important to make sure to bake the apple galette for long enough. The juices should look slightly thickened (the filling will continue to thicken as it cools). The underside of the galette should be a deep golden brown (you can peek at this by lifting one side of the galette up with a spatula!).

If you've tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!

First of all, what is a galette?