Craving apple pie but feeling pressed for time (and/or energy)? Then you need to try this gorgeous apple puff pastry galette! By using puff pastry instead of homemade pie dough, you save a ton of time AND can enjoy the delightfully crispy, flaky crust you can only get with puff pastry! You only need 8 basic ingredients and about 45 minutes to make this delicious apple galette.
We can all agree that apple pie is pretty much the quintessential American fall/winter dessert, right? But, 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, what can you do?
Well, the perfect solution is to make this quick and easy apple puff pastry galette, of course!! You will save a ton of time by using premade puff pastry instead of having to make a crust by hand. And, there is no mixing or pre-cooking required for the apple filling. Finally, 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 (plus 10 minutes cooling time), with only 8 simple ingredients!
Are you still craving an apple dessert but need it NOW? Try my apple mug cake recipe!
Jump to:
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
Ingredient notes
- Puff pastry: you just need one sheet of frozen puff pastry that has been thawed according to the instructions on the box.
- 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!
Step by step photos
Here is how to make this quick and easy apple galette with puff pastry, step by step.
1. First, let's get some quick prep out of the way. Preheat the oven to 425 degrees F (220 degrees C). Then, line a baking sheet with parchment paper.
Next, mix together the cinnamon, sugar, and salt together in a small bowl and set it aside for now.
2. Now we can turn to prepping the apples. Rinse and dry the apples. If desired, peel the apples.
Then, make a cut straight down from the top of the apple, but slightly to the side of the stem. Continue to cut around the stem in three more cuts, so all the flesh is removed but the core and stem are left behind.
Next, take one section of apple and place it cut-side down on the cutting board. Cut this piece of apple into thin slices (about ⅛ inch or about 3 mm), but don't separate the section. Once all the apples are cut, set them aside for now.
3. Now let's work with our thawed puff pastry. Sprinkle a little flour on a clean work surface, and place on the puff pastry. Sprinkle a little flour on top. With a rolling pin, roll the puff pastry into a 13 x 13 inch (33 x 33 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!)
When the puff pastry is the correct size, use a knife to cut off the corners in a rounded shape. When cutting, press straight down, don't drag the knife through the dough (this will also keep the pastry nice and puffy). The shape doesn't have to be a perfect circle, a square with rounded edges is what we are going for!
4. Now you can move the puff pastry to the prepared baking sheet. Sprinkle on the two teaspoons flour and spread it over the pastry in an even layer. Then, grab the cinnamon sugar mixture from earlier, and sprinkle about half of it onto the pastry, leaving the outer 2 inches (5 cm) or so uncovered.
5. We are ready now to add the apples to the apple galette! Take each sliced chunk of apple and fan it out in your hands, so the individual slices are spread out a little more (but don't separate the slices).
Arrange each fanned-out apple chunk on the galette so the entire center of the pastry is covered in apple, aside from the 2 inch border around the edges.
Then sprinkle on the rest of the cinnamon sugar mixture, except save about 1 tablespoon for later. Dot the butter all over the surface of the apple.
Top Tip
It may seem a little finicky to thinly slice and fan the apple slices. But, it doesn't just look gorgeous, it helps the apples cook more quickly and evenly. And, the even layer of apples helps to keep the bottom crust more crispy!
6. Now fold up the edges of the puff pastry around the galette, creating pleats as you work around the circle of apples.
Once the crust is formed, we can brush it with the egg wash. Just mix together an egg and a splash of water (about 1 tablespoon). With a pastry brush, brush the egg wash on the crust of the apple galette. Avoid brushing it on the cut edges of the pastry if you can!
7. The final step before placing the apple puff pastry galette in the oven is to sprinkle the crust with the remaining cinnamon sugar.
Then bake it in the preheated oven on the center rack for 22 - 27 minutes, or until the crust is deep golden brown and puffy, and the liquid surrounding the apples is bubbling rapidly.
Let the puff pastry apple galette cool on the baking sheet for about 10 minutes before serving (with vanilla ice cream or whipped cream if you are so inclined!).
Tips and tricks
To keep the puff pastry nice and, well, puffy, here are some tips:
- Keep the pastry nice and cold. It should be about fridge temperature, not at 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 photos 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 (which has happened to me before!), place the galette (on the baking sheet) in the fridge until the oven is ready.
Top Tip
If you'd like to make the apples in your galette nice and shiny after baking, mix together 1 tablespoon apple jelly or apricot jam and a few drops of water in a small microwave-safe ramekin. Microwave on high for 10 seconds, or until loose, then brush it over the apples.
Storage and reheating
- Leftover apple puff pastry galette should be covered once cooled, and 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, you can 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. (And just FYI - the frozen and reheated galette will not be as crisp as fresh, but it will still be delicious!)
Recipe FAQs
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!).
Peeling the apples is optional. Since they are sliced nice and thin, the peels didn't bother me in the final dish. But, if you'd like the apple filling to be more tender, I suggest peeling the apples before slicing.
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 13 inches.
Also, it's helpful to control the moisture in the filling. Keeping the layer of apples relatively thin and even helps with this. As does the thin layer of flour added to the pastry, which absorbs some of that moisture from the apples as they bake.
Finally, it's really important to make sure to bake the apple galette for long enough. The juices in the galette should be rapidly bubbling, and, 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!).
Related recipes
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Print📖 Recipe
Apple Puff Pastry Galette
This delectable apple puff pastry galette is so beautiful, you wouldn't believe it can be made in only about 45 minutes! Although this is a quick and easy dessert, it would look at home at any dinner party or holiday get-together.
- Prep Time: 16 minutes
- Cook Time: 27 minutes
- Total Time: 43 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
- 3 medium apples (recommended: Granny Smith and/or Honeycrisp)
- 1 sheet frozen puff pastry (thawed according to the box directions)*
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
- 2 teaspoons all-purpose flour, plus more for dusting
- 2 tablespoons (28 g) butter
- 1 egg + 1 tablespoon water
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, set aside.
- In a small bowl, mix together the ¼ cup granulated sugar, 1 ½ teaspoon cinnamon, and ¼ teaspoon salt. Set aside.
- Peel the apples (optional). Cut the flesh off each apple in 4 perpendicular slices, leaving the core behind. Thinly slice each piece of apple (about ⅛ inch or 3 mm slices) but keep the pieces of apple together (do not separate into individual thin slices). Set apples aside.
- On a lightly floured work surface, roll the puff pastry into a 13 x 13 inch (33 x 33 cm) square.* Cut the corners off to create a rounded square (not a perfect circle). Place the puff pastry onto the parchment-lined baking sheet.
- Sprinkle the puff pastry sheet with 2 teaspoons flour and spread it into an even layer. Then, sprinkle the puff pastry with about ½ the cinnamon sugar mixture, leaving about a 2 inch (5 cm) border around the edges uncovered.
- Fan out the pieces of apple slightly (but do not fully separate the individual slices). Arrange the fanned apple pieces onto the puff pastry in a single even layer, leaving the 2 inch (5 cm) border uncovered.
- Sprinkle almost all of the remaining cinnamon sugar over the apples, reserving about 1 tablespoon for the crust. Dot the apples with chunks of butter.
- Fold up the edges of the puff pastry in pleats to create the crust.
- Mix together the egg and 1 tablespoon water. Brush the egg wash on the crust of the galette, avoiding the edges.** Sprinkle the remaining cinnamon sugar onto the crust.
- Bake in the preheated oven for 22 - 27 minutes, or until the juices around the apples are rapidly bubbling, and the puff pastry (both the crust and underneath) is a deep golden brown. Let the galette cool on the baking sheet for 10 minutes before serving.
Notes
*For best results, the puff pastry should still be cool, not at room temperature (aim for around fridge temperature). If the pastry gets too warm and soft during rolling, place it back in the fridge for 5 minutes or so, until it firms up again.
**Egg wash on the edges of the puff pastry may seal the layers together, thus hindering its ability to puff up in the oven!
Leftovers should be covered once cooled, and can be kept at room temperature for 1 day, or up to 3 days in the fridge.
Leftover galette can also be wrapped tightly in aluminum foil and/or plastic wrap and frozen for 2 - 3 months. Thaw in the fridge and then bake in a 350 degree F (177 degree C) oven for 10 - 15 minutes or until warmed through.
The nutrition information below is an estimate only, provided by an online nutrition calculator. The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
Nutrition
- Serving Size: ⅛ recipe
- Calories: 209
- Sugar: 12.6 g
- Sodium: 184 mg
- Fat: 10.9 g
- Saturated Fat: 5.7 g
- Carbohydrates: 27.6 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 19 mg
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