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!).

Do I have to peel the apples?

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.

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 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!).

Apple Puff Pastry Galette - Nibble and Dine

Apple Puff Pastry Galette

apple galette with 2 slices cut and knife 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.

Author: Kate
Prep Time: 16 minutes
Cook Time: 27 minutes
Total Time: 43 minutes
Yield: 8 servings 1x
Category: dessert
Method: bake
Cuisine: American

Ingredients

Scale

3 medium apples (recommended: Granny Smith and/or Honeycrisp)
1 sheet frozen puff pastry (thawed according to the box directions)*
1/4 cup (50 g) granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 teaspoons all-purpose flour, plus more for dusting
2 tablespoons (28 g) butter
1 egg + 1 tablespoon water

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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 1/4 cup granulated sugar, 1 1/2 teaspoon cinnamon, and 1/4 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 1/8 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 1/2 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: 1/8 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

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