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Apple Puff Pastry Galette

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

Ingredients

Scale
  • 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)

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C). 
  2. In a large bowl, mix together the apple slices, brown sugar, cinnamon, salt, all-purpose flour and lemon juice. Set aside.
  3. On a sheet of parchment paper, roll the puff pastry into a 12 x 12 inch (30 x 30 cm) square. Cut the corners off to create a rounded square (not a perfect circle). Place the parchment paper with the puff pastry onto a baking sheet. 
  4. Stir the apple filling again. Place the apple filling in an even layer in the center of the puff pastry, leaving about 2 inches (5 cm) of the puff pastry uncovered around the edges.
  5. Fold up the edges of the puff pastry in pleats to create the crust.
  6. Mix together the egg and 1 tablespoon water. Brush the egg wash on the crust, avoiding the cut edges. Sprinkle the crust with the coarse (or granulated) sugar.
  7. Bake in the preheated oven for 24 - 28 minutes, or until the apple juices are slightly thickened, and the puff pastry (both the crust and underneath) is a deep golden brown (the filling will continue to thicken as it cools).
  8. Optional shiny glaze: brush the apples with a mixture of 1 tablespoon apricot jam thinned with a few drops of water.
  9. Let the galette cool on the baking sheet for 10 minutes before serving.

Notes

  1. 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.
  2. Egg wash on the edges of the puff pastry may seal the layers together, thus hindering its ability to puff up in the oven!
  3. Leftovers should be covered once cooled, and can be kept at room temperature for 1 day, or up to 3 days in the fridge.
  4. 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

Find it online: https://nibbleanddine.com/apple-puff-pastry-galette/