This puff pastry apple galette is an easier version of an apple pie, using a store bought puff pastry and a simple apple filling. It's perfect topped with a little scoop of vanilla ice cream.
This puff pastry apple galette has the flakiest crust that you will fall in love with not only for taste, but also for ease. You can have the whole thing made in less than an hours time, and everyone who eats a bite won't be able to stop raving about it!
For more apple recipes try my apple buttermilk cake, apple crumble tart, or my blackberry and apple crumble.
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Why You Will Love This Recipe
- EASY TO MAKE: I love making galettes when I don't want to put all the effort into a pie. They're a lot less work with the same great taste.
- SWEET & TART: The tartness of the apples pairs so well with the sweetness from the sugar and the pastry dough.
- JUST A FEW INGREDIENTS: Other than the puff pastry dough, this is all staple ingredients that you most likely have at home.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Puff Pastry: I buy mine in the freezer section of my local grocery store. The box comes with two and you will only need one for this. You can use the other one to make my puff pastry cinnamon twists.
- Apples: I have used granny smith and pink lady apples, but use whatever kind of apples you have and like.
- Brown Sugar: This will help to sweeten the apples a bit.
- Cornstarch: This is used to help thicken all the juices that come out of the apples once cooking.
- Lemon Juice: This is to help balance the sweetness.
- Egg: This is used to bind the inside of the puff pastry, and also to create a nice dark shine along the top.
- Turbinado Sugar: This is a coarse sugar that adds a bit more crunch to the puff pastry, but isn't necessary.
Recipe Instructions
Step 1: Place sliced apples, brown sugar, cornstarch, cinnamon, cloves, nutmeg, salt and lemon juice in a medium saucepan. Cooking over medium heat, bring to a boil, then reduce heat to low and simmer until thickened, about 10 minutes.
Step 2: Once thickened, remove from heat, stir in vanilla and allow to cool completely, this should take about 20 minutes.
Step 3: Place thawed puff pastry on a piece of parchment paper and roll out to form a larger rectangle. Transfer the parchment paper with the rolled pastry dough to a cookie sheet.
Step 4: Spoon apple filling into the center of the puff pastry, making sure to leave a 2-3 inch border around the edges. Brush the inside edges with the whisked egg.
Step 5: Fold the edges of the dough over, overlapping as needed. Brush the top and sides of the dough with more egg and sprinkle all along with turbinado sugar. Place the prepared galette into your fridge or freezer for about twenty minutes to firm up the pastry dough again.
Step 6: Preheat oven to 400°F. Once the oven is hot and the galette is chilled, bake for 22-26 minutes, or until it's golden brown all along the top. Allow to cool before cutting.
Expert Baking Tips
- Do not stress about the look of your galette, and how to fold the edges over, this is meant to be rustic looking.
- If you find there is a lot of juice in your pot from cooking the apples, leave it in the pot and spoon the apples out. This way your pastry won't get soggy.
- If you would life to reheat, warm your oven to 375 and bake again for 5-7 minutes.
FAQ
Yes, although it will not puff up, but it will still taste great!
Yes, just use enough to be able to fill the center well.
Yes, it needs to be rolled out to fit the apples, and so it doesn't puff too thick.
Storing & Freezing
This puff pastry apple galette can be stored in an air tight container for 1-2 days remaining fresh. Keep in mind you will lose the crunch from the puff pastry once stored.
I don't recommend freezing this once baked.
Other Popular Recipes to Try
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Puff Pastry Apple Galette
Ingredients
- 1 sheet of puff pastry dough, thawed
- 3 large apples, peeled and sliced thin I used granny smith
- ¼ cup brown sugar
- 1½ teaspoon cornstarch
- 1½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- pinch of salt
- 1-2 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 egg, whisked
- turbinado sugar for sprinkling
Instructions
- Place sliced apples, brown sugar, cornstarch, cinnamon, cloves, nutmeg, salt and lemon juice in a medium saucepan. Cooking over medium heat, bring to a boil, then reduce heat to low and simmer until thickened, about 10 minutes.
- Once thickened, remove from heat, stir in vanilla and allow to cool completely, this should take about 20 minutes.
- Place thawed puff pastry on a piece of parchment paper and roll out to form a larger rectangle. Transfer the parchment paper with the rolled pastry dough to a cookie sheet.
- Spoon apple filling into the center of the puff pastry, making sure to leave a 2-3 inch border around the edges. Brush the inside edges with the whisked egg.
- Fold the edges of the dough over, overlapping as needed. Brush the top and sides of the dough with more egg and sprinkle all along with turbinado sugar. Place the prepared galette into your fridge or freezer for about twenty minutes to firm up the pastry dough again.
- Preheat oven to 400°F. Once the oven is hot and the galette is chilled, bake for 22-26 minutes, or until it's golden brown all along the top. Allow to cool before cutting.
Deb
The best! We made this for breakfast and absolutely loved it! Not too sweet and super easy to make.